In a bowl mix together the protein and yoghurt until a thick sticky mixture forms.
Spoon mix into 42 wells (I used silicone ice cube trays), and place in the freezer.
Pop the coconut oil in the microwave for 10-20 seconds – this is just to soften it not melt it.
Add the honey and turmeric to the coconut oil and mix until smooth.
Dollop the yellow coconut oil into 21 small balls on to a baking tray lined with parchment, place in the freezer.
After 15-30mins the coconut oil should have frozen. Pop one on top of half the yoghurt whey mixes, and return to the freezer for 2-3 hours.
Once frozen solid scoop a little out the top of all the whey yoghurt mixes that do not have a yellow core. Return to the freezer while prepping the chocolate.
Break up the chocolate and melt over a bain-marie.
Press together one yoghurt whey cup with a yellow core and one with a scooped centre and then drop in the melted chocolate. Scoop it out of the melted chocolate with a fork immediately and leave to set on a wire rack.