Blueberry Yogurt Clusters
These healthy Blueberry Yogurt Clusters combine creamy Greek yogurt, fresh blueberries, and crunchy walnuts, all coated in rich dark chocolate for a delicious gluten-free dessert.
Equipment
- 1 baking sheet
- 1 medium bowl
- 1 microwave-safe bowl
- 2 forks for dipping clusters
Ingredients
- 3/4 cup vanilla Greek yogurt 2-5% fat recommended
- 1 cup fresh or frozen blueberries thawed and patted dry
- 1/2 cup chopped walnuts
- Pinch flaky sea salt optional for topping
- 1 1/2 cups dark chocolate chips 60% cacao
- 3 tablespoons coconut oil
Instructions
- Line a baking sheet with parchment paper to prepare for clusters.
- In a medium bowl, gently combine Greek yogurt, blueberries, and chopped walnuts until evenly mixed.
- Scoop heaping tablespoons of the mixture onto the baking sheet, spacing each to form 12-16 clusters.
- Freeze clusters for 1 to 1.5 hours until completely firm.
- Melt dark chocolate chips and coconut oil in a microwave-safe bowl using 30-second intervals, stirring until smooth.
- Cool melted chocolate for 2-3 minutes before dipping.
- Using two forks, dip each frozen cluster into the melted chocolate, allowing excess to drip off, then return to baking sheet.
- Sprinkle clusters with flaky sea salt if desired.
- Freeze or refrigerate clusters for 10-15 minutes more until the chocolate coating sets.
Notes
- Use non-dairy yogurt for a dairy-free version.
- Store clusters in the freezer for up to one month.