• Line a baking sheet with parchment paper, set aside.

  Peel bananas and cut into slices ¼-½-inches thick. Arrange into 6-8 flower like clusters on the baking paper. Use 4 -5 slices of banana for each one making sure they touch each other to create a solid base for the rest of the ingredients to go on top.

  In a small bowl, mix together the yogurt, nut butter and protein powder.

  Spread the protein yoghurt mixture on top the banana clusters spreading it out over the slices and freeze for 1-2 hours.

   

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted coat the tops of each cluster with 1-2 tablespoons chocolate spreading out evenly with the back of a spoon and top with nuts and a sprinkle of sea salt. (Just divide the chocolate up between the clusters).

  Place back in the freezer to set.

  If you aren’t going to be eating them all straight away, you will need to take them out of the freezer 20 minutes before you are ready to eat so they can defrost a little on the inside. You want them to be just-frozen and easily bitten into instead of being ice-block hard.

  Once set, you can store yogurt clusters in a sealable food bag or air-tight container in the freezer for up to 3 months

  Notes:

  Nothing here needs to be perfect. These are clusters, so no pressure to make each cluster look the same! Just have fun with these.

  You can eat them right after covering them in chocolate, or keep them stashed away in the freezer for easy snacking!

  My best tip is to try not to make the clusters too big, just 4-5 banana slices per cluster is ideal. I know it’s tempting, but if you pile these too high, things just get messy and hard to eat.