Chocolate makhana clusters

Ingredients

• Cravana Raw Makhana — 2 cups (about 40g)
• Dark chocolate (55% or higher) — 100g, chopped
• Peanut butter — 2 tbsp
• A pinch of flaky salt
• Optional: 1 scoop vanilla protein powder mixed into the peanut butter

Method

1. Dry-roast the makhana on low heat for 5–6 minutes until it snaps when pressed. Cool completely.
2. Melt the chocolate in short bursts in the microwave or over a pan of simmering water.
3. Fold the makhana into the chocolate until every piece is coated.
4. Spoon small clusters onto a tray lined with baking paper.
5. Warm the peanut butter (with protein powder, if using) and drizzle over. Sprinkle with flaky salt.
6. Freeze for 10 minutes until set. Store in an airtight box in the fridge.

The makhana must be fully cool and crisp before it meets the chocolate, or the clusters go chewy.