Raspberry Skyr Clusters

12 pieces

• 170 g Ísey Skyr Vanilla
• 250 g raspberries
• 250 g dark chocolate
• 1 tbsp coconut oil
• Coconut flakes

1. Line a baking sheet with parchment paper.
2. In a medium bowl, combine raspberries and skyr.
3. Use a small cookie dough scoop to form 12 clusters and place each on the baking sheet.
4. Freeze for at least 1 hour.
5. 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.
6. Remove the baking sheet from the freezer and use a fork to dip each frozen skyr cluster into the melted chocolate.
7. Place the coated clusters back on the parchment paper and sprinkle with coconut flakes.
8. Return the baking sheet to the freezer for another 15 minutes until the chocolate has hardened.
9. Once the chocolate is completely set, transfer the clusters to an airtight container and store them in the refrigerator or freezer.