Chocolate Yogurt Clusters (Print Version)

Greek yogurt and berries coated in dark chocolate create crunchy, refreshing frozen clusters.

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

# How to Make It:

01 - Line a baking sheet with parchment paper.
02 - In a bowl, combine Greek yogurt with honey or maple syrup until smooth. Gently fold in the mixed berries.
03 - Drop heaping tablespoons of the yogurt mixture onto the prepared baking sheet, forming 12 clusters.
04 - Freeze the clusters for 1 to 2 hours, or until fully solid.
05 - Melt dark chocolate and coconut oil together in 20-second intervals in the microwave, stirring between each, or use 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, then place clusters back on the baking sheet.
07 - Return coated clusters to the freezer for at least 15 minutes, or until the chocolate is firm.
08 - Serve clusters frozen. Store any leftovers in an airtight container in the freezer.

# Additional Tips::

01 -
  • They taste like a sophisticated dessert but come together in about fifteen minutes of actual work.
  • The texture combination of cold yogurt and crisp chocolate hits differently than most frozen treats.
  • You can customize the filling endlessly depending on what's in your kitchen or what you're craving that day.
02 -
  • The clusters must be completely frozen before chocolate dipping or they'll collapse into the chocolate rather than getting coated; this is non-negotiable and worth the patience.
  • Room-temperature yogurt will give you a soft, scoopable filling instead of distinct clusters, so start with cold yogurt straight from the fridge.
03 -
  • Don't skip the coconut oil when melting chocolate; it genuinely makes the coating thinner and smoother without affecting the flavor.
  • If your melted chocolate starts to thicken as you work, warm it for just five seconds in the microwave rather than letting it seize.
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