Chocolate Yogurt Fresh Berries (Print View)

Creamy Greek yogurt blended with fresh berries and coated in dark chocolate for a crunchy frozen treat.

# Components:

→ Yogurt Filling

01 - 1 cup plain or vanilla Greek yogurt
02 - 1 tablespoon honey or maple syrup
03 - ½ cup mixed fresh berries (blueberries, raspberries, chopped strawberries)

→ Chocolate Coating

04 - 1 ¼ cups dark chocolate chips or chopped dark chocolate bar
05 - 1 tablespoon coconut oil (optional, for smoother coating)

# Directions:

01 - Line a baking sheet with parchment paper.
02 - In a bowl, mix Greek yogurt and honey until smooth. Gently fold in the mixed berries.
03 - Drop heaping tablespoons of the yogurt mixture onto the prepared baking sheet, shaping 12 clusters.
04 - Place clusters in the freezer for 1 to 2 hours until fully solidified.
05 - Melt dark chocolate and coconut oil together using a microwave in 20-second intervals, stirring between each, or over a double boiler until smooth.
06 - Dip each frozen cluster into the melted chocolate using a fork to cover completely. Allow excess chocolate to drip off and return clusters to the baking sheet.
07 - Freeze coated clusters again for at least 15 minutes until the chocolate hardens.
08 - Serve immediately while frozen or store leftovers in an airtight container in the freezer.

# Expert Advice:

01 -
  • They taste like dessert but deliver real protein that keeps you full longer than regular candy.
  • The contrast between the crunchy chocolate shell and creamy yogurt center is weirdly addictive.
  • You can make them in under twenty minutes of actual work, then let the freezer do the rest.
  • Frozen clusters are mess-free to eat straight from the container with your fingers.
02 -
  • If your yogurt is too thin, your clusters will be mushy instead of chewy and satisfying—Greek yogurt is non-negotiable.
  • Cold chocolate is stubborn, so let melted chocolate cool just slightly before dipping or it'll melt right through your frozen clusters.
  • Dip quickly but calmly, because rushing causes uneven chocolate coating, while being too slow lets the yogurt soften.
03 -
  • Melt your chocolate over a double boiler if you have the patience—it heats more gently and gives you better control over texture than the microwave.
  • Freeze your fork along with your clusters so the chocolate stays cold and sets faster when you're dipping.
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