Calories per serve 114
1 1/2 cups low-fat Greek yoghurt
1 tbsp honey
1 cup frozen raspberries
100g dark chocolate
1 tbsp coconut oil
Place the yoghurt, honey, collagen and raspberries into a bowl and mix until combined.
Spoon the mixture onto a lined baking tray, about 2 tablespoons per yoghurt bite. Place into the freezer to set for 2 hours.
Next, add the chocolate and coconut oil into a microwave-safe bowl and microwave for 1-2 minutes, stirring every 30 seconds until smooth.
Dip each yogurt bite into the chocolate, coating both sides.
Place into the freezer for a further 20 minutes and enjoy!