Description
Satisfy your sweet tooth with Chocolate Covered Strawberry Yogurt Clusters. Discover a delicious and healthy snack today!
Ingredients
Scale
- 2 cups Greek yogurt, plain or vanilla
- 3 tablespoons honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries, finely diced
- 8 ounces high-quality dark chocolate (60-70% cacao)
- 1 tablespoon coconut oil
- ΒΌ teaspoon sea salt (optional)
- 2 tablespoons freeze-dried strawberries, crushed (for garnish, optional)
Instructions
- Step 1: Prepare the Yogurt Base In a medium bowl, combine the Greek yogurt, honey or maple syrup, and vanilla extract, stirring until completely smooth and well incorporated. Taste and adjust sweetness if needed, keeping in mind that the sweetness will seem less pronounced once frozen. The mixture should be thick but still easily stirrable.
- Step 2: Add the Strawberries Gently fold in the diced strawberries until evenly distributed throughout the yogurt mixture. Take care not to overmix, as this can break down the berries and turn your yogurt pink (though this won’t affect the flavor if it happens).
- Step 3: Form the Clusters Line a baking sheet with parchment paper. Using a tablespoon or small cookie scoop, drop rounded portions of the yogurt-strawberry mixture onto the parchment, spacing them about 1 inch apart. You should get approximately 18-24 clusters depending on size. If desired, use the back of a spoon to create a slight indentation in the center of each cluster.
- Step 4: Freeze the Yogurt Clusters Place the baking sheet in the freezer and freeze until the clusters are completely solid, at least 2 hours or preferably overnight. This patience ensures they’ll hold their shape when dipped in warm chocolate.
- Step 5: Prepare the Chocolate Coating When the yogurt clusters are frozen solid, prepare your chocolate coating. Combine the dark chocolate and coconut oil in a heat-safe bowl and melt using either the double-boiler method described in the Pro Tips or in 30-second increments in the microwave, stirring between each. Once melted, stir in the sea salt if using. Let the chocolate cool slightly for 2-3 minutes.
- Step 6: Dip and Finish Working quickly with a few clusters at a time (keeping the rest in the freezer), use a fork or dipping tool to submerge each frozen yogurt cluster into the chocolate mixture. Allow excess chocolate to drip off, then return to the parchment-lined baking sheet. Immediately sprinkle with crushed freeze-dried strawberries if desired, before the chocolate sets.
- Step 7: Set and Store Return the chocolate-covered clusters to the freezer for at least 15 minutes to fully set the chocolate. Once set, transfer to an airtight container and keep frozen until ready to enjoy.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg