Chocolate Covered Strawberry Cluster Pop
Ingredients:
Yogurt Clusters:
1.5 cups chopped strawberries
1 cup coconut yogurt
¼ cup honey or maple syrup
Chocolate Layer:
6 oz. dark chocolate chips
2 tablespoons coconut oil
1 scoop of Chocolate BoneBroth Protein
Directions:
Line a baking pan with parchment. Be sure the pan will fit in the freezer. Set aside.
Add all of the ingredients for the clusters into a large bowl and stir until well combined.
Use a ⅓ cup measuring cup to scoop the mixture onto a lined baking sheet. Space the scoops out so they are not touching.
Gently spread each cluster out into a circle and place a popsicle stick into each cluster. Transfer the baking sheet to the freezer for at least 2 hours.
Strawberry popsicles on a baking sheet.
With about 15 minutes of freezing time left, prepare the chocolate magic shell. Add the chocolate and coconut oil into a microwave-safe bowl and heat on high for 20-second intervals until glossy and smooth. Stir between each interval.
Remove the clusters from the freezer and quickly spoon or dip into the melted chocolate, completely covering both sides and place them back onto the lined baking sheet. Repeat until each cluster is covered.
Return the baking sheet to the freezer for 15 minutes or until the chocolate is hardened.
When the chocolate is frozen enjoy it immediately or store the clusters in freezer-safe bags.
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