Chocolate Yogurt Clusters (Printable)

Creamy Greek yogurt and fresh berries coated in rich dark chocolate for a crunchy, refreshing bite.

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

# Method:

01 - Line a baking sheet with parchment paper.
02 - In a mixing bowl, blend Greek yogurt with honey until smooth, then gently fold in the mixed berries.
03 - Drop heaping tablespoons of the yogurt mixture onto the lined baking sheet to create 12 clusters.
04 - Freeze clusters for 1 to 2 hours until fully solidified.
05 - Gently melt dark chocolate and coconut oil together either in the microwave using 20-second intervals with stirring or over a double boiler until smooth.
06 - Dip each frozen cluster into the melted chocolate using a fork to evenly coat; allow excess chocolate to drip off, then place clusters back onto the baking sheet.
07 - Freeze clusters again for at least 15 minutes until the chocolate coating sets.
08 - Serve the clusters frozen. Store any leftovers in an airtight container in the freezer.

# Expert Advice:

01 -
  • No baking required, and the whole process is genuinely fun to do with minimal kitchen skill.
  • They hit that sweet spot between creamy and crunchy, healthy and indulgent, in a way that makes them disappear way too quickly.
02 -
  • The yogurt clusters must be completely frozen before chocolate dipping, or they'll slide right off the fork and into a puddle of melted yogurt.
  • Coconut oil isn't just fancy talk, it genuinely changes how the chocolate sets and makes dipping feel like a spa experience instead of a struggle.
03 -
  • If your chocolate seems too thick after melting, add just a teaspoon of coconut oil at a time rather than extra oil that can make it taste greasy.
  • A quick dip is better than a slow one, so keep the chocolate hot and work with clusters straight from the freezer for the cleanest coat.
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