Raspberry Skyr Clusters
Ingredients
- 170 g Ísey Skyr Vanilla
- 250 g raspberries
- 250 g dark chocolate
- 1 tbsp coconut oil
- Coconut flakes
Method
- Line a baking sheet with parchment paper.
- In a medium bowl, combine raspberries and skyr.
- Use a small cookie dough scoop to form 12 clusters and place each on the baking sheet.
- Freeze for at least 1 hour.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, until fully melted, then add the coconut oil and stir until smooth.
- Remove the baking sheet from the freezer and use a fork to dip each frozen skyr cluster into the melted chocolate.
- Place the coated clusters back on the parchment paper and sprinkle with coconut flakes.
- Return the baking sheet to the freezer for another 15 minutes until the chocolate has hardened.
- Once the chocolate is completely set, transfer the clusters to an airtight container and store them in the refrigerator or freezer.