Chocolate Yogurt Clusters (Printable Version)

Creamy Greek yogurt and fresh berries with dark chocolate coating make a crunchy, refreshing bite.

# The Ingredients You'll Need:

→ 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
05 - 1 tablespoon coconut oil (optional, for smoother coating)

# Step-by-Step Instructions:

01 - Line a baking sheet with parchment paper.
02 - In a mixing bowl, blend Greek yogurt with honey or maple syrup until smooth. Gently fold in the fresh berries.
03 - Spoon heaping tablespoons of the yogurt mixture onto the prepared baking sheet to create 12 clusters.
04 - Place clusters in the freezer for 1 to 2 hours until firm.
05 - Melt dark chocolate and coconut oil together in 20-second intervals in the microwave, stirring between bursts, or use a double boiler until smooth.
06 - Using a fork, dip each frozen yogurt cluster into the melted chocolate, coating thoroughly. Allow excess chocolate to drip off before returning clusters to the baking sheet.
07 - Freeze the chocolate-coated clusters for at least 15 minutes until the coating is set.
08 - Enjoy the clusters frozen. Store any leftovers in an airtight container in the freezer.

# Additional Tips::

01 -
  • They taste indulgent but sneak in actual protein and fruit, so you don't feel guilty eating three in a row.
  • The freezer-friendly nature means you always have something ready when a craving hits or someone stops by.
  • They're naturally gluten-free and can be made vegan with simple swaps, so everyone at the table can enjoy them.
02 -
  • If your yogurt clusters start to soften while you're dipping them, pause and pop the sheet back in the freezer for a few minutes; patience here prevents meltdowns.
  • The chocolate will set faster and taste better if you don't skip the freezing step before dipping, because a partially thawed cluster drinks up too much chocolate and becomes heavy.
  • Room temperature matters when serving, so pull them from the freezer just a few minutes before eating so they're chewy rather than rock-hard.
03 -
  • A silicone baking mat instead of parchment paper makes it even easier to peel off the frozen clusters without any sticking.
  • If your melted chocolate seems too thick even after adding oil, warm it for just a few seconds more rather than adding more oil, which can make it seize.
  • Dipping quickly is the secret to even coating, so get your rhythm down and trust that three seconds in warm chocolate is enough to create a proper shell.
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