• In a bowl, whisk the Greek yogurt and nut butter until smooth and creamy.

  Add protein powder, almond flour, honey or maple syrup, vanilla, and sea salt. Mix until fully combined and thick.

  Fold in any chosen add-ins.

  Spoon the mixture evenly into 10-12 silicone muffin cups or a lined muffin tin. 

  Or simply make dollops on a lined tray.

  Place in the freezer 1-2 hours until frozen. They do need to be really firm so they don't fall apart when coating them with the melted chocolate.

Chocolate Shell

• 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.

  Remove the yogurt clusters and after checking they are firm and set, working quickly, using two forks, dip one at a time into the bowl of melted chocolate until it is fully coated.

  Lift from the bowl of chocolate and let any excess drip off, then place it onto a tray lined with baking paper. Repeat with the remaining clusters.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Sprinkle with flaky salt if desired, then chill until chocolate has set.

  Refrigerate or freeze for 30–45 minutes until the chocolate shell is set.

  Enjoy chilled or frozen.

  Store cups in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.

  Let frozen clusters sit at room temperature for 1–2 minutes before eating for the best texture.