Chocolate Yogurt Clusters (Printable version)

Creamy yogurt mixed with berries, coated in dark chocolate and frozen into crunchy, refreshing snack bites.

# Needed ingredients:

→ 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)

# How to make it:

01 - Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine Greek yogurt and honey until smooth, then gently fold in the fresh berries.
03 - Spoon 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 completely firm.
05 - Melt dark chocolate and coconut oil together in the microwave using 20-second intervals, stirring between each, or melt over a double boiler until smooth.
06 - Dip each frozen yogurt cluster into the melted chocolate using a fork to ensure full coverage. Allow excess chocolate to drip off before returning clusters to the baking sheet.
07 - Freeze coated clusters for at least 15 minutes to allow the chocolate to set firmly.
08 - Enjoy frozen. Store any leftovers in an airtight container in the freezer.

# Expert Suggestions:

01 -
  • These taste like dessert but deliver real protein and probiotics in every bite.
  • They come together in minutes and require zero baking skills or fancy equipment.
  • The frozen texture is crunchy on the outside and creamy within, like eating a tiny dream.
02 -
  • The yogurt must be fully frozen before chocolate dipping, otherwise it'll collapse or slide right off the fork.
  • Melting chocolate slowly in short bursts prevents seizing; one impatient long burst of microwave heat can ruin an otherwise perfect batch.
03 -
  • Keep the chocolate just warm enough to coat smoothly; if it cools too much, reheat gently rather than forcing a thick coating.
  • A fork is your best tool for dipping because the tines let excess chocolate drain away, leaving you with an elegant, thin shell instead of a chocolate brick.
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