Choc Berry Clusters

You wanted something sweet… but not too sweet. Something creamy, a little crunchy, fruity, with a crackly choc shell. Oh and bonus points if it lives in your freezer for snack emergencies.

Meet your new go-to: Choc Berry Clusters. A creamy peanut butter & coconut yoghurt base, studded with raspberries and jelly (yes, jelly), topped with roasted peanuts, then dipped in glossy dark chocolate. They’re indulgent, vegan, and secretly packed with texture.

Let’s make magic 🪄

1. Blend the base:
In a bowl, mix together coconut yoghurt, peanut butter, and maple syrup until smooth and luscious.

2. Jelly time:
Dissolve your Botanika Blends jelly powder in the boiling water. Stir in the raspberries and let it cool for a minute. Then, gently fold that into your creamy mix.

3. Set the clusters:
Let the mix sit for 5 minutes to thicken slightly. Spoon dollops onto a baking paper–lined tray (roughly 1-2 tablespoons per cluster). Press a few peanuts onto the top of each one.

4. Freeze:
Pop the tray in the freezer for at least 1 hour, or until the clusters are firm enough to handle.

5. Choc dip:
Melt the chocolate and coconut oil together (microwave in short bursts or use a double boiler). Dip each frozen cluster into the chocolate, letting the excess drip off.

6. Sprinkle & set:
Top with freeze-dried raspberries if you’re feeling fancy, then freeze again until the chocolate is set.

7. Snack & smile:
Let them sit at room temp for 5–10 mins before eating (unless you love an icy crunch). Store in the freezer for a grab-and-go sweet fix.