• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these clusters to allow coconut cream to separate.

  When you are ready to make this recipe, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place yogurt, hardened coconut cream, protein powder, strawberries, honey and vanilla into a bowl and stir until well combined. Some chunks of strawberries remaining is fine to give the cluster cups some texture.

  Taste test and add more honey or vanilla extract if you think it needs it.

  Place paper muffin liners in a 12-hole muffin tray or use a silicone muffin mold or even an ice cube tray.

  Pour the mixture into the muffin tray or mold then place in freezer for 1-2 hours until firm. Once firm melt the chocolate topping.

Chocolate Topping

• Place chocolate chips and coconut oil in small dish and microwave with 20 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 pour over the bites then return to freezer for 30 minutes or so for chocolate to set.

  Then transfer them to an air-tight container, storing them in the freezer! They are good for up to 3 months but if frozen, let thaw for 10 minutes so the inside is creamy.