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Frozen yogurt clusters with blueberries and strawberries peeking through a crackly dark chocolate coating, sprinkled with flaky salt

Frozen Yogurt Clusters

Fresh berries folded into honey-sweetened Greek yogurt, frozen into bite-size clusters and dipped in a thin dark chocolate shell. An easy freezer snack or light dessert.
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Prep Time 20 minutes
Freezing 2 hours
Total Time 2 hours 20 minutes
Servings: 16 clusters
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Yogurt clusters
  • 1 1/2 cups plain whole-milk Greek yogurt (360 g)
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blueberries washed and dried (150 g)
  • 1 cup strawberries hulled and diced small (150 g)
Chocolate coating
  • 6 ounces dark chocolate chopped (170 g)
  • 1 teaspoon refined coconut oil
  • 1 pinch flaky sea salt optional

Method
 

Make the clusters
  1. Line a baking sheet with parchment paper.
  2. Stir the Greek yogurt, honey and vanilla together until smooth.
  3. Gently fold in the blueberries and diced strawberries.
  4. Drop 16 rounded tablespoons of the mixture onto the parchment, leaving space between them.
  5. Freeze for 1 1/2 to 2 hours, until completely solid.
Dip in chocolate
  1. Microwave the chocolate and coconut oil in 30-second bursts, stirring each time, until smooth. Cool for 2 minutes.
  2. Using a fork, dip each frozen cluster in the chocolate, let the extra drip off and return it to the parchment.
  3. Sprinkle with flaky salt right away and freeze for 10 more minutes to set.
  4. Transfer to an airtight freezer container. Let stand 2 to 3 minutes before eating.

Notes

Make ahead: Make up to 1 month ahead and keep frozen.
Storage: Store in an airtight container in the freezer with parchment between layers. Do not refreeze after thawing.
Nutrition is an estimate per cluster.