1/2 cup of raspberries
1/2 cup of strawberries
2 heaped tablespoons of unsweetened Greek yoghurt
1 tablespoons of honey
1 tablespoon of crush pistachio nuts
150g dark chocolate
1 heaped tablespoon of coconut oil
Sea salt flakes
Chop the strawberries into small pieces.
Add the strawberries and raspberries to a bowl along with the yogurt and honey. Gentle stir until combined.
Use a tablespoon and create clusters of the berry/yogurt mix, placing them on a lined tray.
Freeze for an hour or until hard.
Melt your chocolate and coconut oil (we used the stovetop method)
Crush the nuts (if using)
Dip the berry clusters into the melted chocolate and place them back onto a lined tray. Work quickly before the chocolate sets.
Sprinkle eat cluster with a pinch of sea salt flakes and crushed nuts.
Place the clusters back in the fridge until set.
NOTE: Allow the clusters to sit at room temperature for a few minutes before eating (unless it’s an extremely hot day!)