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In a large bowl, mix your Greek yog, peanut butter and honey until combined
Prep a baking tray with grease proof paper and scoop a table spoon of mixture onto the tray
Pop this in the freezer for at least an hour, if not longer to make sure they aren’t soft
Chop up your almonds until crushed and small pieces
Then melt your chocolate and coat each PB yoghurt scoop in the chocolate
Add back to the tray and sprinkle with your crushed almonds and salt
Add back to the freezer until the chocolate to hardens
Enjoy