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A counter scattered with Frozen Blueberry Greek Yogurt Clusters with some loose blueberries and a white plate with two clusters on it

Frozen Blueberry Greek Yogurt Clusters (Easy & High Protein!)

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5 from 1 review

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

Scale

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

  1. 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.

  2. 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..

  3. 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.

  4. 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)

Find it online: https://www.lindsaypleskot.com/blueberry-greek-yogurt-clusters/