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blueberry greek yogurt clusters

Dark Chocolate Blueberry Greek Yogurt Clusters

Delicious Dark Chocolate Blueberry Greek Yogurt Clusters recipe with step-by-step instructions.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings: 18 clusters
Calories: 1750
Ingredients Method

Ingredients
  

For the clusters
  • 1 cup blueberries (fresh, dried thoroughly so the yogurt sticks)
  • 3/4 cup walnuts (chopped into 1/4-inch pieces for a uniform crunch)
  • 1 cup Greek yogurt (I prefer Fage Total 5% for a thicker, creamier cluster)
  • 1 tablespoon honey
  • 1/4 teaspoon salt
For the coating
  • 1 1/2 cups chocolate chips (I always use Guittard semi-sweet for a better melt)
  • 2 1/2 tablespoons coconut oil
  • 1/2 teaspoon vanilla extract

Method
 

  1. Line a baking sheet with parchment paper and set it aside near your freezer for quick access. Chop your walnuts into roughly 1/4-inch pieces—uniform sizing ensures even texture in every bite. I like to do this first so all your ingredients are prepped and ready, which makes the assembly feel effortless.
  2. In a medium bowl, combine the Greek yogurt, honey, vanilla extract, and 1/4 teaspoon of salt. Stir until the honey is fully incorporated and the mixture is smooth and well-combined. This creates your flavor foundation—the salt enhances the tanginess of the yogurt and balances the sweetness of what's to come.
  3. Fold the blueberries and chopped walnuts from Step 1 into the yogurt mixture from Step 2, stirring gently to distribute everything evenly without crushing the blueberries. Using a tablespoon or small ice cream scoop, drop mounds of the mixture onto your parchment-lined baking sheet, spacing them about an inch apart. Freeze for 1 to 1.5 hours until the clusters are completely firm and solid to the touch.
  4. Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth—this usually takes 60 to 90 seconds total. Once melted, let the chocolate cool for about 5 minutes so it thickens slightly and won't slide off the clusters. I find this cooling step is essential; if the chocolate is too warm, it'll melt your frozen yogurt clusters instead of coating them.
  5. Remove the frozen clusters from the freezer and working quickly, dip each one into the cooled chocolate, allowing excess to drip back into the bowl. Place the chocolate-coated clusters back on the parchment-lined baking sheet. Immediately sprinkle a tiny pinch of salt on top of each cluster while the chocolate is still wet—this gives you that sweet-salty contrast that makes them irresistible.
  6. Return the chocolate-coated clusters to the freezer for about 10 minutes to set the chocolate coating completely. Once set, they're ready to eat immediately or can be stored in an airtight container in the freezer for up to two weeks.