Ingredients
- 1 cup blueberries
- 1 cup vanilla Greek yogurt
- 1 cup semisweet chocolate chips
- 1 tablespoon coconut oil
- 1⁄8 teaspoon salt
Instructions
- Line a large baking sheet with parchment paper.
- In a medium bowl, gently stir together blueberries and yogurt. Scoop small dollops (approximately 2 tablespoons) onto prepared baking sheet. Freeze for 1 hour or until firm.
- In medium microwave-safe bowl, stir together chocolate chips, coconut oil and salt. Microwave on medium power, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted. Let cool slightly for about 5 minutes.
- Using 2 forks, dip frozen yogurt clusters into melted chocolate, letting excess drip back into the bowl. Return to prepared baking sheet. Freeze until chocolate is set and firm, about 15 minutes.
Recipe Tip
- Substitute semisweet chocolate chips with dark or milk chocolate chips if preferred.
- Store in an airtight container in the refrigerator for 2 to 3 days or in freezer for up to 1 month.
About This Recipe
These Chocolate Blueberry Yogurt Clusters are everything you want for back-to-school: yummy, easy and so snackable (like blueberries themselves). They’re frozen treats – no oven required – so it’s a really refreshing way to grab a boost of blue on a hot day. You can make ahead for a quick afterschool snack or dessert – it’s as simple as mix-freeze-dip-freeze-enjoy!