Ingredients
- Peanut Butter Clusters:
- 1 ripe banana, mashed
- 1 cup creamy peanut butter
- 1/3 cup shredded coconut
- 1/2 cup low-fat cottage cheese, blended
- Chocolate Dip:
- 1 cup dark chocolate, chopped
- 2 tsp coconut oil
- Flaky sea salt, optional
Instructions
- Cover a baking sheet or chopping board with parchment paper.
- In a bowl, combine mashed banana, peanut butter, shredded coconut, and blended cottage cheese until well mixed.
- Scoop tablespoon-sized amounts of the mixture and form into clusters on the parchment paper. Make about 10 clusters.
- Freeze clusters for 1 hour.
- While clusters are freezing, melt dark chocolate with coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Dip each frozen cluster into the melted chocolate, letting excess drip off, and place back on the parchment-lined sheet.
- Chill in the fridge for 10 minutes, then sprinkle with flaky sea salt if desired.
- Store in the fridge for up to 1 week.
Notes
- Ensure the banana is ripe for natural sweetness.
- Blending the cottage cheese ensures smooth texture.
- Clusters can be kept in the freezer longer for a firmer snack.
- Adjust chocolate coating thickness to preference.
- Prep Time: 15 minutes
- Category: Snack/Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cluster (3 oz)
- Calories: 314
- Sugar: 15g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 8.2g
- Unsaturated Fat: 10.8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3.6g
- Protein: 8.4g
- Cholesterol: 2.3mg
