Chocolate Covered Strawberry and Banana Yoghurt Clusters

2 hours 30 minutes
14-16 clusters

560 grams Greek yoghurt (FAGE Total 0%, 2%, 5%)

300 grams strawberries, destemmed and coarsely chopped

225 grams banana, coarsely chopped

30 grams golden syrup or honey

1 teaspoon vanilla extract

350 grams semi-sweet chocolate chips or dark chocolate chips

3 teaspoons coconut oil

60 grams pistachios, chopped

  1. Line a half baking sheet with parchment or wax paper and set aside.
  2. In a large bowl, combine yoghurt, strawberries, banana, golden syrup, and vanilla extract.
  3. Using a large spoon, scoop 2 spoonfuls of yoghurt mixture to form each cluster.
  4. Freeze the clusters for 2 hours or until they are frozen.
  5. Add chocolate and coconut oil to a microwave safe bowl and melt in 30-second increments until smooth.
  6. Dip each frozen cluster in the melted chocolate and top with pistachios. Repeat with the rest of the clusters.
  7. Refreeze until ready to serve.