Ok, you need to make these chocolate-covered blueberry yogurt clusters ASAP for the most delicious balanced snack or dessert. The combo of the rich dark chocolate, juicy blueberries, creamy Greek yogurt (which delivers almost 25 grams of protein per cup!), and crunchy walnuts, makes this recipe the ultimate combo to satisfy on all levels. Major bonus—with a balance of protein, nourishing fats, and fiber, these clusters will keep you satisfied and energized anytime you need a little pick me up!
As an intuitive eating dietitian, I’m all about snacks that are energizing, satisfying, easy to whip up… and of course, DELISH! These blueberry Greek yogurt clusters hit all the right notes with their dreamy blend of creamy Greek yogurt, perfectly sweet blueberries, crunchy walnuts, and a rich dark chocolate coating. With almost 25 grams of protein per cup, Greek yogurt helps provide a feeling of fullness, while blueberries add fiber, and walnuts bring in those healthy fats and satisfying crunch (texture is an often overlooked component to satiety!) Together, these ingredients create a snacking powerhouse that’s both tasty and nutritious.
In my Make Food Feel Good program, one of the fundamental principles is ditching restrictive food rules and instead, focusing on nutrition by addition (more on that below!). By adding Greek yogurt to these clusters, you’re getting a filling snack that still delivers that decadent chocolate fix. Now let me be clear, this doesn’t mean you always have to be adding or balancing out your meals and snacks. It’s perfectly ok to just enjoy chocolate on it’s own, or your favorite OG chocolate bar, AND, intuitive eating is also about considering
1. What would taste good
2. What would feel good
3. What would be satisfying
Creating balance in our snacks and meals often allows us to eat the foods we’re craving while also leaving us feeling physically pleasant afterwards.
There’s no right or wrong, it’s all about exploring what feels best for you — mentally, physically AND emotionally.
Ok, back to these little clusters…
One of the best parts about this recipe, it’s super simple and uses ingredients you might already have at home! With just a few steps, you’ll have a batch ready whenever you need a quick pick-me-up!
Looking for more satisfying and balanced recipes with chocolate? Check out this Whipped Greek Yogurt Chocolate Mousse, these Peanut Butter & Greek Yogurt Cups with Magic Chocolate Shell, and these Chocolate Energy Bites!
What You’ll Need For These Blueberry Greek Yogurt Clusters
Greek Yogurt: Greek yogurt delivers almost 25 grams of protein per cup, along with calcium and probiotics. It gives these clusters the best creamy texture while adding some extra nutrients. I usually go with 2-5% milk fat because it’s a little less tangy and goes really well in sweeter recipes. Plus, the extra fat keeps you feeling full longer and helps regulate your blood sugars!
Blueberries: Nature’s candy, as our kids call them, blueberries are full of antioxidants and add a delicious burst of natural sweetness to these yogurt clusters. Their versatility makes them perfect for recipes like this High Protein Blueberry Breakfast Smoothie and Blueberry Baked Oatmeal.
Walnuts: Adding a satisfying crunch, walnuts provide a hearty dose of texture that contrasts perfectly with the creamy yogurt and smooth chocolate.
Dark Chocolate Chips: Adding a rich, indulgent flavor, dark chocolate chips make up the decadent coating around these greek yogurt clusters. If you’re more into milk chocolate or white chocolate, feel free to swap them in instead!
How To Make Blueberry Greek Yogurt Clusters
Line a baking sheet with parchment paper. In a medium bowl, mix blueberries, walnuts, and Greek yogurt until well combined. Scoop the mixture into clusters (about 2 tablespoons each) onto the baking sheet and freeze for 1-1.5 hours, or until firm.
About 10 minutes before the clusters finish freezing, microwave the chocolate chips and coconut oil in 30-second increments until melted, stirring in between. Let cool for about 5 minutes to avoid melting the yogurt clusters.
Dip each frozen yogurt cluster into the melted chocolate using two forks to handle them. Place them back on the baking sheet, sprinkle with flaky sea salt if desired, and freeze or refrigerate for 10 minutes to harden the chocolate shell.
Enjoy immediately or store leftovers in an airtight container in the fridge for up to one week (You can also store in the freezer, but the yogurt gets really hard. In this case you’ll need to thaw before eating).
Mistakes and Fixes
Clusters Falling Apart: If your clusters are breaking apart when you dip them in chocolate, they may need more time to freeze. Leave them in the freezer for another 30 minutes to ensure they’re solid enough to handle the coating. You can also just pour the chocolate over the clusters rather than dipping them, and lift them up to cover the bottom side with chocolate.
Chocolate Coating Too Thin: If the chocolate isn’t sticking well to the clusters or is too thin, try letting it cool a little longer before dipping. You can also add more chocolate, as the coconut oil is what thins it out.
Chocolate Coating Too Thick: If the chocolate coating is too thick and hard to work with, add more coconut oil, one teaspoon at a time until desired consistency is reached. If the chocolate is still warm, the coconut oil should melt right in when stirred. If it’s not melting, place back in the microwave in 10-second increments in the microwave, stirring each time, to keep it smooth.
Nutritional Benefits (Nutrition by Addition)
This recipe embraces one of my favorite intuitive eating practices: nutrition by addition. Instead of focusing on what you can’t eat or what you should cut out, it’s about asking what you can add to your plate. This might be adding more balance, more color, or more of the foods you truly enjoy with the goal of honoring your health mentally, physically and emotionally.
For the purposes of this section I’m speaking more specifically to the nutrition aspect, so whether it’s stirring extra greens into white bean artichoke dip or adding cottage cheese to creamy mac & cheese, finding ways to boost nutrition without sacrificing flavor and satisfaction is key!
Greek Yogurt: This creamy yogurt forms the base of the clusters, providing almost 25 grams of protein per cup. Protein helps build and repair muscle, and also helps us feel full, as well as supporting energy and blood sugar balance. It’s also rich in calcium for bone health and probiotics to support our digestive system.
Blueberries: A half-cup of blueberries, provides about 2 grams of fiber, and naturally sweetens the clusters while also supporting digestion. They also contain antioxidant vitamin C, which supports our immune system, and vitamin K, which is important for bone health.
Walnuts: These crunchy nuts supply nourishing fats, particularly omega-3 fatty acids, which are beneficial for heart and brain health. A small handful provides antioxidants, along with magnesium and vitamin E, which can help maintain nerve function and support healthy skin.
Dark Chocolate Chips: These chips add a luxurious coating that not only tastes delicious but also provides antioxidants from cocoa.
Recipe, Kitchen, & Time Saving Hacks
Microwave Chocolate in Intervals: Instead of melting the chocolate in one go, microwave it in 30 second intervals, stirring each time. This prevents overheating, which can cause the chocolate to burn.
Batch and Store: Make extra clusters and store them in an airtight container in the freezer. They’ll stay fresh for up to a month, giving you a quick and easy snack or dessert ready to go! Just make sure to thaw a bit before eating as the yogurt gets quite hard in the freezer.
If you make these Frozen Blueberry Greek Yogurt Clusters it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo
PrintFrozen Blueberry Greek Yogurt Clusters (Easy & High Protein!)
- Total Time: 95 minutes
- Yield: 10 1x
Description
Ok, you need to make these chocolate-covered blueberry yogurt clusters ASAP for the most delicious balanced snack or dessert. The combo of the rich dark chocolate, juicy blueberries, creamy Greek yogurt (which delivers almost 25 grams of protein per cup!), and crunchy walnuts, makes this recipe the ultimate combo to satisfy on all levels. Major bonus—with a balance of protein, nourishing fats, and fiber, these clusters will keep you satisfied and energized anytime you need a little pick me up!
Ingredients
1 cup blueberries
1/2 cup walnuts, chopped
3/4 cup vanilla Greek yogurt (I like 2-5%)
Top with flaky salt
FOR THE CHOCOLATE-COATING:
1 ½ cups dark chocolate chips
3 tablespoons coconut oil
Instructions
-
Line a baking sheet with parchment paper. In a medium bowl, mix blueberries, walnuts, and Greek yogurt until well combined. Scoop the mixture into clusters (about 2 tablespoons each) onto the baking sheet and freeze for 1-1.5 hours, or until firm.
-
About 10 minutes before the clusters finish freezing, microwave the chocolate chips and coconut oil in 30-second increments until melted, stirring in between. Let cool for about 5 minutes to avoid melting the yogurt clusters..
-
Dip each frozen yogurt cluster into the melted chocolate using two forks to handle them. Place them back on the baking sheet, sprinkle with flaky sea salt if desired, and freeze or refrigerate for 10 minutes to harden the chocolate shell.
-
Enjoy immediately or store leftovers in an airtight container in the fridge for up to one week (You can also store in the freezer, but the yogurt gets really hard. In this case you’ll need to thaw before eating).
Notes
Clusters Falling Apart: If your clusters are breaking apart when you dip them in chocolate, they may need more time to freeze. Leave them in the freezer for another 30 minutes to ensure they’re solid enough to handle the coating. You can also just pour the chocolate over the clusters rather than dipping them, and lift them up to cover the bottom side with chocolate.
Chocolate Coating Too Thick: If the chocolate coating is too thick and hard to work with, add more coconut oil, one teaspoon at a time, until desired consistency is reached. If the chocolate is still warm, the coconut oil should melt right in when stirred. If it’s not melting, place back in the microwave in 10-second increments, stirring each time.
Chocolate Coating too Thin: If the chocolate isn’t sticking well to the clusters or is too thin, try letting it cool a little longer before dipping. You can also add more chocolate, as the coconut oil is what thins it out.
- Prep Time: 5 minutes
- Cook Time: 90 minutes (to freeze)
Kim says
Lindsay, these were so delicious and satisfying! I ended up leaving them in the freezer and they were soft enough to eat after just a few minutes on the counter. My kids, who aren’t yogurt fans, were skeptical but they also loved them! Definitely hits the spot for a sweet treat after dinner. Thank you1
Lindsay Pleskot, RD says
Yay! So happy to hear! I have been loving these too! Great to know about keeping them frozen, always nice to be able to keep a bit longer too! And so happy to hear they were a hit with the kids too!!