Ingredients
- 1 cup 2% plain Greek yogurt
- ⅓ cup pitted and chopped Medjool dates
- ¼ cup chopped peanuts
- 1 ½ tablespoons creamy peanut butter
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- flaky sea salt (optional)
Instructions
- Add Greek yogurt, dates, peanuts and peanut butter to a bowl.
- Combine until the mixture is creamy.
- Use a spoon to scoop small dollops of the mixture onto a cookie sheet lined with parchment paper. Place them into the freezer for one hour to harden.
- When freezer time is almost up, melt the chocolate chips down with the coconut oil.
- Place chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second increments to ensure the chocolate does not burn. (Example: Microwave for 30 seconds, stir the chocolate and then place back into the microwave.) Repeat this until the chocolate is completely melted.
- Coat each cluster in chocolate and sprinkle with flaky sea salt, if desired.
- Place the clusters back into the freezer for about one hour more so the chocolate can harden. Then, you can enjoy!
Notes
I used sugar free dark chocolate chips. This is what was included in the nutritional information.
