Cashew Caramel Yogurt Protein Clusters
These delightful and delicious cashew date clusters are the perfect sweet and salty treat. They are sweetened with dates, enrobed in chocolate, and made with only a few pantry ingredients.
Servings 12
Ingredients
Caramel Layer
- 1 1/2 cups dates, soaked 30 minutes and drained
- 1 cup thick Greek-style yogurt, plain or vanilla
- 1/4 cup almond (or any nut or seed) butter
- 1/4 cup protein or collagen peptides powder
- 1 teaspoon vanilla extract
Cashew Layer
- 1 cup cashews, roughly chopped
Chocolate Coating
- 1 1/4 cup chocolate chips
- 1 tablespoon coconut oil
- Flaky salt
Instructions
Caramel Layer
- Line a small tray or plate with parchment paper. Set aside.Add dates, yogurt, almond butter, protein powder and vanilla to a food processor and process until well combined.Spoon around 2 tablespoon dollops of the mixture onto the lined tray in 12-14 clusters depending on your preferred size.
Cashew Layer
- Add a teaspoon of chopped cashews on top of the caramel mixture. Freeze for at least 2 hours or overnight, until hardened. If they are not fully frozen when coating with melted chocolate they may fall apart.
Chocolate Coating
- Place chocolate chips and coconut oil in small dish and microwave 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.Remove the clusters and after checking they are firm and set, use two forks to hold each cluster and one by one, dip into the melted chocolate. Roll around using the forks to push it until fully coated, then place back on the parchment lined tray.Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. If there is chocolate left over simply drizzle over the clusters with a spoon.Sprinkle with flaky salt if desired, then chill until chocolate has set.Freeze again for 10-15 minutes, until set. Store in fridge for up to 1 week for freezer for up to 3 months. If fully frozen thaw for 10 minutes before eating so the inside is creamy.