Chocolate Yogurt Clusters (Printable)

Creamy Greek yogurt blended with fresh berries and dark chocolate makes a refreshing frozen snack.

# Ingredient List:

→ Yogurt Filling

01 - 1 cup Greek yogurt, plain or vanilla
02 - 1 tablespoon honey or maple syrup
03 - ½ cup mixed fresh berries (blueberries, raspberries, chopped strawberries)

→ Chocolate Coating

04 - 1 ¼ cups dark chocolate chips or chopped chocolate bar
05 - 1 tablespoon coconut oil (optional, for smoother coating)

# Directions:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Mix Greek yogurt and honey or maple syrup in a bowl until smooth, then gently fold in the mixed berries.
03 - Drop heaping tablespoons of the yogurt mixture onto the prepared baking sheet, creating 12 clusters.
04 - Freeze the clusters for 1 to 2 hours or until fully solidified.
05 - Melt dark chocolate and coconut oil together using a microwave in 20-second intervals, stirring between each, or over a double boiler until smooth.
06 - Dip each frozen yogurt cluster into the melted chocolate, using a fork to coat thoroughly. Allow excess chocolate to drip off, then return clusters to the baking sheet.
07 - Freeze coated clusters for at least 15 minutes or until the chocolate has hardened.
08 - Serve frozen. Store any leftovers in an airtight container in the freezer.

# Expert Advice:

01 -
  • They taste like an indulgent dessert but feel light enough to eat guilt-free any time of day.
  • No baking required, no fancy equipment, just a freezer and fifteen minutes of your time.
  • Once you taste that first crunch of chocolate giving way to creamy, tart yogurt, you'll be making batches every week.
02 -
  • Don't skip the first freeze or your clusters will fall apart when you try to dip them, so patience here is non-negotiable.
  • If your yogurt is too loose or watery, it won't hold together no matter how long you freeze it, so pick a thick, creamy Greek yogurt brand that you trust.
  • The coconut oil is genuinely important because plain melted chocolate gets thick and chunky as it cools, but with a bit of oil it stays smooth and snappy.
03 -
  • Keep a bowl of warm water nearby when dipping and wipe your fork between clusters to keep things neat and prevent chocolate from building up.
  • If your chocolate starts to thicken, just give it a few seconds in the microwave to loosen it back up instead of fighting with thick coating.
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