PB & Jelly Frozen Yoghurt Clusters

PREPARATION

• 1 Use a 6 cm round cutter to trace ten round circles on two pieces of baking paper. Turnover and use to line two baking trays.
• 2 In a bowl, whisk together yoghurt, peanut butter, and maple syrup until well combined.
• 3 In another bowl, combine jelly crystals and boiling water. Stir with a fork to dissolve well. Add raspberries to jelly and mix to combine. Let cool slightly for 30-60 seconds without setting before folding into yoghurt mix.
• 4 Let mixture stand for 5 minutes to slightly set before spooning out. Divide mixture into traced circles and use the back of a spoon to spread out slightly. Aim to stay within the lines so that the clusters go higher, rather than wider.
• 5 Sprinkle the top of each cluster with peanuts, gently pressing them into the surface. Place in freezer uncovered for at least 1-2 hours or until frozen solid.
• 6 In a medium microwave-safe bowl, place chocolate melts and coconut oil. Melt in 30-second intervals and stir with a spatula in between until just melted and glossy. Whisk well to combine.
• 7 Working quickly, gently unstick each yoghurt cluster and use two forks to dip each into the melted chocolate. Coat all sides and return to the lined baking trays. Sprinkle tops with freeze-dried raspberries (if using). Freeze again uncovered for at least 30 minutes or until set firm.
• 8 Let thaw for 5-7 minutes before enjoying. Store in an airtight container in the freezer.