Description
These easy chocolate-covered strawberry Greek yogurt clusters are a healthy and delicious dessert that the whole family will love, combining fresh fruit with creamy yogurt and a rich chocolate coating.
Ingredients
Units
Scale
Ingredients
- 1 cup strawberries, diced (stems removed)
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 2 tsp coconut oil
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper.
- Mix ingredients: Then, place diced strawberries into a large bowl. Add in Greek yogurt and vanilla extract. Stir everything together, until the berries are well coated in the yogurt.
- Form clusters: Scoop strawberry-yogurt mixture onto a parchment-lined baking sheet. Each “cluster” should be about 2 tablespoons worth. Be sure to leave some space between each cluster. Recipe as written should make about 8 clusters.
- Freeze clusters: Transfer the baking sheet to the freezer and set timer for 30-45 minutes. The yogurt clusters will be frozen together, but not too hard to eat.
- Melt chocolate: With about 10 mins left on the timer, place chocolate chips in a small bowl with coconut oil. Melt in the microwave in 30 second increments, stirring between increments, until chocolate is smooth.
- Dip clusters in chocolate: Remove frozen clusters from the freezer. Using a large spoon, quickly dip each cluster into the melted chocolate and place back on the baking sheet. Repeat until all clusters are coated in chocolate.
- Set chocolate shell: Allow the clusters to sit for a few minutes. The chocolate will harden into a shell and then be ready to eat!
Notes
- You may find it helpful to work in batches – melting 2 batches of the chocolate and taking the clusters out of the freezer in batches as well. This will help to prevent the chocolate from hardening too quickly, as well as preventing the clusters from melting.
- I find it helpful to melt the chocolate in a small, but deep bowl – this is easier to dip the clusters into.
- Store clusters in the fridge for up to a week in a container with parchment paper between layers. They can be enjoyed straight from the fridge to maintain perfect texture.
- Freezing may compromise yogurt texture, making it too hard or crystallized; clusters need to thaw considerably to soften.
- Feel free to substitute strawberries with blueberries, raspberries, or blackberries—use fresh fruit rather than frozen to avoid watery texture.
- For dairy-free options, use a thick dairy-free yogurt alternative like coconut-based yogurt.
- Vanilla Greek yogurt can be used instead of plain Greek yogurt and vanilla extract; this will add sweetness.
- Use semi-sweet chocolate chips; if using dark chocolate, consider adding honey or maple syrup to the yogurt mixture to reduce bitterness.
