Chocolate Yogurt Clusters (Printable Version)

Creamy Greek yogurt mixed with fresh berries and coated in dark chocolate for a crunchy, chilled treat.

# Ingredient List:

→ 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)

# Directions:

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

# Expert Tips:

01 -
  • They're legitimately easy to make, which means you might actually do it instead of just thinking about it.
  • The texture contrast is addictive: frozen, tangy yogurt with a snappy chocolate shell that cracks when you bite down.
  • You can customize them endlessly, so there's no such thing as a failed batch, just a different version.
02 -
  • If your yogurt clusters start sweating or softening while you're dipping them, work faster or dip fewer at a time and return the rest to the freezer between batches.
  • Chocolate that's too hot will melt the frozen yogurt from the outside; let it cool for a minute or two after melting so it's warm but not steaming.
03 -
  • If your yogurt mixture seems too loose, stir in a tablespoon of cornstarch or even a touch more yogurt before freezing so the clusters hold their shape.
  • Line your baking sheet with plastic wrap instead of parchment if you want to save the parchment, or freeze the clusters fully then transfer them to an airtight container and reuse the sheet.
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