Chocolate Yogurt Clusters (Printable)

Frozen creamy yogurt bites coated in dark chocolate with fresh berries, perfect for a cool snack.

# What 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 bar
05 - 1 tablespoon coconut oil (optional for smoother coating)

# Method:

01 - Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
02 - In a mixing bowl, blend Greek yogurt with honey or maple syrup until smooth.
03 - Gently fold mixed fresh berries into the yogurt mixture to evenly distribute without breaking the fruit.
04 - Using heaping tablespoons, drop the yogurt and berry mixture onto the prepared baking sheet, shaping 12 distinct clusters.
05 - Place the clusters in the freezer for 1 to 2 hours until they become solid.
06 - Melt dark chocolate and coconut oil together in 20-second intervals in the microwave, stirring between bursts, or alternatively melt over a double boiler until smooth.
07 - Dip each frozen yogurt cluster into the melted chocolate using a fork to ensure complete coverage, letting excess chocolate drip off before placing back onto the baking sheet.
08 - Freeze the chocolate-coated clusters for at least 15 minutes, or until the chocolate is fully set.
09 - Serve clusters frozen. Store any leftovers in an airtight container within the freezer to maintain texture.

# Expert Advice:

01 -
  • They taste like an indulgent dessert but sneak protein from the yogurt into every bite.
  • No baking required, so your kitchen stays cool and your stress levels lower.
  • Customizable enough to swap berries for nuts or dried fruit depending on what you find on sale.
02 -
  • Chocolate that's too hot will melt your frozen yogurt clusters into a sad puddle, so let it cool for a minute or two before dipping.
  • Dipping speed matters more than perfection; if you move slowly, the yogurt inside starts melting and the coating becomes uneven.
03 -
  • Room-temperature chocolate bowls lead to uneven melting, so always start with a cool bowl and add your chocolate to it gradually.
  • If you're batch-making these for an event, freeze the yogurt mixture in a muffin tin instead of freeform for perfectly uniform clusters every time.
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