Peanut Butter & Strawberry FROYO HEART CLUSTERS

Start by washing your strawberries, then dry them well, and chop. Add them to a medium sized bowl.

Next, add your yogurt and @justins Classic Peanut Butter to the bowl and fold until the strawberries are fully coated in the yogurt.

Scoop into around 6 scoops and place them onto a parchment paper lined baking sheet. Form into heart shapes with the back of a spoon. Freeze for at least 30 minutes.

In a separate small bowl, add your chocolate chips and coconut oil and melt in 2, 30-second increments in the microwave until it’s completely smooth.

Once your chocolate is melted, remove your tray from the freezer and dip or drizzle each cluster with the chocolate. The chocolate will form a shell on top of each one!

Add a sprinkle of sea salt or freeze dried strawberry powder, then eat and enjoy! Store any leftovers in the freezer for up to one week.