Blueberry Yogurt Clusters (Printable Version)

Creamy vanilla Greek yogurt and antioxidant-rich blueberries topped with crunchy walnuts, all coated in smooth dark chocolate. A wholesome frozen treat perfect for healthy snacking.

# What You'll Need:

→ Yogurt Clusters

01 - 3/4 cup vanilla Greek yogurt, 2-5% fat
02 - 1 cup fresh or frozen blueberries, thawed and patted dry
03 - 1/2 cup chopped walnuts
04 - Pinch of flaky sea salt, optional

→ Chocolate Coating

05 - 1 1/2 cups dark chocolate chips, 60% cacao
06 - 3 tablespoons coconut oil

# Steps to Follow:

01 - Line a baking sheet with parchment paper
02 - In a medium bowl, gently mix together Greek yogurt, blueberries, and chopped walnuts until evenly combined
03 - Scoop heaping tablespoons of the mixture onto the prepared baking sheet, forming 12-16 clusters with space between each
04 - Freeze the clusters for 1 to 1.5 hours until completely firm
05 - Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth. Let cool for 2-3 minutes
06 - Remove clusters from freezer. Using two forks, dip each frozen cluster into the melted chocolate to coat, letting excess drip off. Return clusters to the baking sheet
07 - Sprinkle each cluster with a pinch of flaky sea salt if desired
08 - Freeze or refrigerate clusters for 10-15 minutes more until chocolate is set
09 - Enjoy immediately or transfer to an airtight container. Store in the freezer for up to 2 weeks, best eaten after 1-2 minutes at room temperature for ideal texture

# Additional Tips::

01 -
  • They come together in fifteen minutes but taste like you spent way more time on them.
  • The contrast between creamy yogurt, tart berries, and that satisfying chocolate shell is genuinely addictive.
  • You can prep a whole batch and grab one whenever a sweet craving hits without any guilt attached.
02 -
  • If your blueberries aren't completely dry, the yogurt mixture becomes watery and the clusters won't hold their shape; pat them aggressively with paper towels.
  • Don't skip the coconut oil in the chocolate—it's what makes the shell snap cleanly when you bite it instead of getting tough and chewy.
03 -
  • Microwave your chocolate in short bursts rather than one long session—overheated chocolate gets grainy and refuses to coat smoothly.
  • If your melted chocolate starts to thicken while you're dipping, just pop it back in the microwave for ten seconds to loosen it up again.
Go Back