Chocolate Yogurt Berries Clusters (Print)

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

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

# Steps:

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

# Top Tips:

01 -
  • They taste like something from a fancy dessert case but come together in fifteen minutes of actual work
  • Keep a stash in your freezer for when you want something sweet without turning on the oven or committing to an entire baking project
02 -
  • The yogurt clusters must be frozen solid before dipping or they will melt into the chocolate and you will end up with chocolate yogurt soup instead of neat coated bites
  • Work in small batches when dipping, keeping the rest of the clusters in the freezer so they do not start to soften while you work
03 -
  • Use a cookie scoop to get uniformly sized clusters that look store-bought and freeze at the same rate
  • Let the chocolate-coated clusters set in the fridge for thirty minutes before moving them to the freezer for storage to prevent condensation from forming on the surface
Go Back