1 cup white chocolate chips or chopped white chocolate
zest of one Clementine Tangerine, garnish
Directions
Step 1. Prepare the Kiwi: Peel and slice the kiwi, let excess juice drain on a paper towel as you make the yogurt mixture.
Step 2. Prepare the Yogurt Mixture: In a bowl, mix the Greek yogurt, cashew yogurt (or nut butter) and honey until well combined. Taste and adjust the sweetness if desired.
Step 3. Assemble the Clusters: Line a baking sheet with parchment paper. Add kiwi into the yogurt mixture and combine well. Scoop a dollop of yogurt kiwi mixture , of your size preference, onto the parchment paper.
Step 4. Freeze the Clusters: Place the baking sheet in the freezer and freeze for about 1 hour or until the yogurt is completely set.
Step 5. Melt the White Chocolate: While the clusters are freezing, melt the white chocolate. You can do this in a microwave-safe bowl in the microwave in 20-second intervals, stirring in between, until fully melted and smooth. Alternatively, you can melt it using the double boiler method, but we are making this EASY!
Step 6. Dip the Clusters: Once the yogurt kiwi clusters are frozen solid, remove them from the freezer. Dip each cluster into the melted white chocolate, then return them to the parchment paper, chocolate side up. Zest with tangerine while the chocolate is still warm.
Step 7. Freeze Again: Place the clusters back in the freezer for another 15-20 minutes, or until the white chocolate is set.
Step 8. Serve: Once set, remove the clusters from the parchment paper and serve immediately, or store them in an airtight container in the freezer for up to a week. Enjoy!
