Chocolate Strawberry Yogurt Clusters
Ingredients
- 1½ cups chopped fresh strawberries and/or raspberries
- 1 cup plain low-fat Greek yogurt (224g) - Skyr or full-fat also works
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- Dash of ground cinnamon
- ½ scoop vanilla protein powder (optional - whey or plant-based)
- 1¼ cups chocolate chips (220g) - dark or semisweet recommended
- 1 tablespoon coconut oil
Instructions
- In a large bowl, stir together Greek yogurt, honey, vanilla extract, cinnamon, and protein powder (if using) until smooth. Fold in the chopped strawberries and raspberries gently.
- Line a baking sheet with parchment paper. Scoop 10 clusters of the yogurt mixture onto the parchment, spacing them apart. Freeze for 1 hour until completely solid.
- In a small microwave-safe bowl, melt chocolate chips and coconut oil together. Microwave in 30-second intervals, stirring between each, until smooth. Let cool for 2–3 minutes. Add more coconut oil if the chocolate is too thick for dipping.
- Dip each frozen cluster into the melted chocolate and return to the parchment-lined baking sheet. Drizzle any remaining chocolate over the tops if desired. Freeze for another 10–20 minutes until the chocolate shell is set.
- Enjoy immediately, or transfer to an airtight container and store in the freezer. Let clusters sit at room temperature for 15 minutes before eating for the best texture.
Notes
- Always use fresh fruit - frozen fruit releases too much liquid and prevents clusters from holding their shape.
- A thick Skyr or full-fat Greek yogurt yields the creamiest filling.
- Freeze clusters fully before dipping - at least 1 hour. Partially frozen clusters will fall apart in the chocolate.
- If chocolate is too thick, add coconut oil a little at a time until it reaches a smooth, dippable consistency.
- Store in the freezer (not the fridge) for up to 2 weeks in an airtight container.
- Allow 15 minutes of thaw time before eating for the perfect creamy texture.