Chocolate Yogurt Clusters (Print Version)

Creamy Greek yogurt mixed with berries and coated in dark chocolate for a refreshing frozen snack.

# Components:

→ Yogurt Filling

01 - 1 cup plain or vanilla Greek yogurt
02 - 1 tablespoon honey or maple syrup
03 - 1/2 cup mixed fresh berries (blueberries, raspberries, chopped strawberries)

→ Chocolate Coating

04 - 1 1/4 cups dark chocolate chips or chopped dark chocolate bar
05 - 1 tablespoon coconut oil (optional, for smoother coating)

# Directions:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - In a mixing bowl, blend Greek yogurt and honey until smooth, then gently fold in the fresh berries.
03 - Spoon heaping tablespoons of the yogurt mixture onto the prepared baking sheet, shaping into 12 clusters.
04 - Place clusters in the freezer for 1 to 2 hours until fully firm.
05 - Melt dark chocolate and coconut oil together in the microwave using 20-second intervals with stirring, or over a double boiler until smooth.
06 - Dip each frozen yogurt cluster into the melted chocolate, ensuring complete coverage. Use a fork to lift, letting excess chocolate drip off before returning clusters to the baking sheet.
07 - Freeze the coated clusters for at least 15 minutes until the chocolate hardens.
08 - Serve clusters frozen. Store any leftovers in an airtight container in the freezer.

# Expert Advice:

01 -
  • They taste like dessert but pack actual protein, so you won't crash an hour later.
  • Your freezer becomes your secret weapon for ready-to-grab snacks that feel fancy.
  • Kids and adults fight over these things, making them a rare win for everyone.
02 -
  • Don't skip the first freeze—if you try to dip room-temperature yogurt clusters into warm chocolate, they'll melt and fall apart.
  • The chocolate coating works best when it's warm but not hot, so patience during melting is your secret weapon for a smooth, even coat.
03 -
  • A fork makes dipping easier than your fingers because the clusters stay stable and you get an even chocolate coating without fingerprints.
  • Coconut oil truly does make the chocolate smoother and easier to work with, but if you don't have it, the recipe works without it—your chocolate will just set a touch thicker.
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