Method

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, gently mix the Nush Raspberry Protein Yog with the chopped fresh raspberries. Be careful not to mash the raspberries too much to keep their texture.

Using a spoon, drop spoonfuls of the yogurt and raspberry mixture onto the prepared baking sheet.
Freeze for 2 hours minimum.

In a microwave-safe bowl, melt the dark chocolate with coconut oil (if using) in 20-second intervals, stirring in between, until smooth.

Once the chocolate is melted, dip each cluster into the chocolate, coating them.

Place the tray in the freezer and freeze for at least 2 hours or until the clusters are solid.

Once set, enjoy!