Banana Peanut Butter Yogurt Clusters
Creamy, frozen banana & peanut butter yogurt clusters enrobed in smooth dark chocolate. Just add chopped walnuts for a Chunky Monkey fix.
Equipment
- Chef’s knife + chopping board
- Medium baking tray / sheet needs to fit in freezer
- Baking paper
- Medium mixing bowl + large spoon
- Shallow dish + large spoon
Ingredients
- 2 ripe bananas thinly sliced
- 120 g Greek yogurt
- 80 g smooth peanut butter (for a stronger PB flavour, add a little more)
- 65 g chopped walnuts, optional for a Chunky Monkey version
- 300 g dark chocolate, see notes
- 2 tbsps coconut oil, optional (helps chocolate stop seizing)
- Coarse sea salt for sprinkling, optional
Instructions
- Add the sliced banana, Greek yogurt and peanut butter to a medium mixing bowl. Stir until well combined.
- Using a serving spoon, add 6 spoonfuls of the banana mixture to a lined baking tray, ensuring it will fit in the freezer first. Leave a little gap in between each spoonful. Transfer to the freezer and leave for one hour.
- Once that time is up, add the chocolate to a shallow bowl, breaking it into squares as you go. Add in the coconut oil if using. Microwave for 45 seconds and then stir. Continue to microwave in 20 second bursts, stirring after each one, until the chocolate has melted.
- Remove the baking tray from the freezer. Working quickly, one by one add the clusters to the melted chocolate. Use a serving spoon to turn it around in the chocolate until fully coated (see notes). Lay each one back on the lined tray. If you are sprinkling salt on the top, add this when the chocolate is almost set - keep an eye out as you go as the chocolate will harden quickly. When done, return to the freezer immediately. If you want to eat them as soon as possible, just freeze for 15 minutes, remove and enjoy! To have another time, you’ll need to take them out of the freezer 15-30 mins before you are ready to eat (15 mins if its a hot day!).
Notes
You can use a dark chocolate with either 54% or a 72% cocoa solids. A 54% dark chocolate will be a little sweeter and a less bitter.
While you are dipping the frozen clusters in, if the chocolate starts to seize, pop it back in the microwave for 20 seconds and stir. Alternatively, add a tablespoon of coconut oil to the chocolate when you melt it.
This recipe is very easily doubled if you’d like to make a freezer stash
If sharing with young children, leave the sea salt sprinkle off some or all the clusters.
Baby & Toddler
Make theirs a flatter disc shape and leave uncoated. If you add chopped walnuts they must be well crushed.
STORAGE
Once set, store in a resealable food bag or air-tight container in the freezer for up to 3 months.
Nutrition
Calories: 416kcalCarbohydrates: 35gProtein: 9gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 3mgSodium: 68mgPotassium: 592mgFiber: 7gSugar: 19gVitamin A: 45IUVitamin C: 3mgCalcium: 66mgIron: 6mg
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