Frozen Blueberry Yogurt Clusters (Printable)

Nutritious frozen clusters with blueberries, creamy yogurt, walnuts, and dark chocolate coating.

# What You'll Need:

→ Blueberry 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 flaky sea salt, optional

→ Chocolate Coating

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

# Step-by-Step Guide:

01 - Line a baking sheet with parchment paper and set aside.
02 - In a medium mixing bowl, gently fold together Greek yogurt, blueberries, and chopped walnuts until evenly distributed.
03 - Using a spoon or small scoop, portion approximately 2 tablespoons of the mixture onto the prepared baking sheet, forming 12-16 clusters with adequate spacing between each.
04 - Freeze 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 intervals, stirring between bursts, until fully melted and smooth. Allow to cool for 2-3 minutes.
06 - Remove frozen clusters from freezer. Using two forks, dip each cluster into the melted chocolate to coat completely, allowing excess to drip off. Return coated clusters to the baking sheet.
07 - Sprinkle each cluster lightly with flaky sea salt if desired. Freeze or refrigerate for 10-15 minutes until chocolate is fully set.
08 - Serve immediately or transfer to an airtight container and store in the freezer for up to 2 weeks. For optimal texture, allow 1-2 minutes at room temperature before consuming.

# Expert Suggestions:

01 -
  • They taste like dessert but have actual protein and antioxidants, so you can eat them guilt-free at 3 p.m.
  • The whole thing takes fifteen minutes of hands-on work and then you basically forget about it while the freezer does the magic.
  • You can customize them endlessly depending on what's in your pantry, which means they never feel boring.
02 -
  • Wet berries will make your clusters fall apart or taste icy—I can't stress this enough, so dry them thoroughly before mixing.
  • The chocolate needs that coconut oil or it'll crack and shatter instead of creating a proper shell; this is the one non-negotiable detail.
03 -
  • If your coconut oil separates from the chocolate while melting, add it in smaller amounts next time or use a chocolate that has a higher cacao butter content.
  • Toast your nuts lightly before chopping them—it deepens the flavor in a way that makes the whole snack taste more intentional and refined.
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