Ingredients:

  • 1 cup (245g) Full-fat Greek Yogurt
  • 0.5 cup (128g) Natural Creamy Peanut Butter
  • 2 tbsp (42g) Honey or Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1 pinch Fine Sea Salt
  • 1 cup (170g) Dark Chocolate Chips (70% cocoa)
  • 1 tbsp (14g) Virgin Coconut Oil
  • 1 tsp Flaky Sea Salt

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, peanut butter, sweetener, vanilla, and fine sea salt until smooth and uniform.
  2. Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, drop 15 uniform mounds of the mixture onto the sheet.
  3. Freeze the yogurt clusters for 60 to 90 minutes until completely solid.
  4. Combine dark chocolate chips and coconut oil in a microwave-safe glass bowl. Heat in 20-second intervals, stirring in between, until liquid and glossy. Allow to cool slightly for 2 minutes.
  5. Working with 3-4 clusters at a time, dip each frozen bite into the chocolate using a fork. Tap to remove excess chocolate and return to the tray.
  6. Immediately sprinkle with flaky sea salt before the shell sets. Freeze for an additional 15-20 minutes to fully harden.