Chocolate Yogurt Clusters (Print version)

Creamy Greek yogurt clusters with berries, coated in dark chocolate and frozen for a crunchy bite.

# What You 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)

# How to Make:

01 - Line a baking sheet with parchment paper.
02 - In a bowl, blend Greek yogurt and honey or maple syrup until smooth, then gently fold in the fresh berries.
03 - Drop heaping tablespoons of the yogurt mixture onto the prepared baking sheet to form 12 clusters.
04 - Freeze the clusters for 1 to 2 hours or until firm.
05 - Melt dark chocolate and coconut oil together using 20-second intervals in the microwave or over a double boiler, stirring until smooth.
06 - Dip each frozen yogurt cluster into the melted chocolate, fully coating using a fork. Allow excess chocolate to drip off and return clusters to the baking sheet.
07 - Freeze clusters again for at least 15 minutes or until the chocolate coating is set.
08 - Serve immediately while frozen or store leftovers in an airtight container in the freezer.

# Expert tips:

01 -
  • Takes 15 minutes of actual work but tastes like you spent hours in the kitchen.
  • Creamy, tangy yogurt meets dark chocolate in a way that somehow feels both indulgent and good for you.
  • Perfect excuse to eat something cold and sweet straight from the freezer without apology.
02 -
  • Frozen yogurt warms up fast, so work quickly when dipping or you'll end up with a mushy mess that slides off the chocolate.
  • Don't skip the coconut oil if your chocolate looks thick and stubborn, it's the difference between a silky coat and a clumpy one.
03 -
  • Keep your yogurt mixture cold right up until dipping, store the bowl in the freezer while you're melting chocolate if you have time.
  • If the chocolate hardens while you're dipping, microwave it for 10 seconds to loosen it back up rather than fighting a stiff coating.
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