These Blueberry Yogurt Clusters with Dark Chocolate are my favorite no-bake treat when I want something refreshing, naturally sweet, and a little indulgent. Bursting with juicy blueberries, crunchy walnuts, and creamy Greek yogurt, each bite is coated in rich dark chocolate and finished with a sprinkle of flaky salt.
Why You’ll Love This Recipe
I love this recipe because it’s quick, uses minimal ingredients, and feels like a fancy dessert without the effort. The combination of tart yogurt, sweet fruit, nutty crunch, and smooth dark chocolate hits every craving. It’s also easy to make ahead and great for snacking straight from the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup fresh blueberries
1/2 cup chopped walnuts
3/4 cup 2-5% vanilla Greek yogurt
A sprinkle of flaky salt for topping
1 1/2 cups dark chocolate chips
3 tablespoons coconut oil
Directions
- I start by lining a baking sheet with parchment paper.
- In a medium bowl, I mix the blueberries, chopped walnuts, and Greek yogurt until combined.
- I use a spoon to scoop about 2 tablespoons of the mixture onto the lined sheet to form clusters, spacing them apart.
- I freeze the clusters for 1 to 1.5 hours until they’re firm.
- About 10 minutes before they finish freezing, I melt the chocolate chips and coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
- I let the chocolate cool slightly so it doesn’t melt the yogurt mixture.
- Using two forks, I dip each frozen cluster into the melted chocolate, coating it completely.
- I return the coated clusters to the lined sheet and sprinkle each with a bit of flaky salt.
- I place them back in the freezer or fridge for 10 more minutes until the chocolate is set.
Servings and timing
This recipe makes about 10-12 clusters depending on the size. It takes about 15 minutes to prep and 1.5 hours for freezing and setting, for a total of approximately 1 hour and 45 minutes.
Variations
I like to swap the blueberries for chopped strawberries or raspberries for a different twist. Sometimes I add shredded coconut or swap walnuts for almonds or pecans. For a dairy-free version, I use coconut yogurt and dairy-free chocolate chips.
Storage/reheating
I store these in an airtight container in the fridge for up to 1 week. For longer storage, I freeze them, but I always let them sit at room temperature for 10-15 minutes before eating since the yogurt gets very hard.
FAQs
Can I use frozen blueberries?
I prefer fresh because frozen ones release water as they thaw, which can affect the texture.
Do I have to use coconut oil in the chocolate?
No, but it helps thin the chocolate for easier coating and gives a smooth finish.
How long do the clusters last in the fridge?
They stay good in an airtight container for up to one week.
Can I make these dairy-free?
Yes, I use dairy-free yogurt and chocolate chips to make them vegan.
Can I skip the nuts?
Definitely. I leave them out or replace them with seeds if I want a nut-free version.
What’s the best way to coat them evenly in chocolate?
Using two forks makes it easy to lift and rotate each cluster while letting excess chocolate drip off.
Will the yogurt melt when dipped in warm chocolate?
Not if the clusters are fully frozen and the chocolate has cooled slightly.
Can I sweeten the yogurt more?
Yes, I sometimes add a drizzle of honey or maple syrup to the yogurt before mixing.
What kind of chocolate works best?
I use good-quality dark chocolate chips, but semi-sweet or milk chocolate also works if preferred.
Are these good for meal prep?
Yes, I make a batch and keep them chilled all week for quick snacks or dessert.
Conclusion
These Blueberry Yogurt Clusters are a simple yet impressive treat I always keep in my fridge or freezer. With the perfect balance of creamy, fruity, crunchy, and chocolaty, they satisfy every craving while keeping things light and wholesome. They’re as easy to make as they are to love.
Print
Blueberry Yogurt Clusters with Dark Chocolate
- Total Time: 1 hour 30 minutes (including freeze time)
- Yield: 10–12 clusters
- Diet: Gluten Free
Description
These Chocolate-Covered Blueberry Yogurt Clusters are a delicious no-bake frozen treat made with Greek yogurt, fresh blueberries, and walnuts, all coated in rich dark chocolate. Perfect for healthy snacking, summer desserts, or quick freezer-friendly sweets.
Ingredients
1 cup fresh blueberries
1/2 cup chopped walnuts
3/4 cup 2–5% vanilla Greek yogurt
A sprinkle of flaky salt, for topping
1 1/2 cups dark chocolate chips
3 tablespoons coconut oil
Instructions
Prepare the Mixture: Line a baking sheet with parchment paper. In a medium bowl, combine blueberries, chopped walnuts, and Greek yogurt until well mixed.
Form Clusters: Scoop ~2 tablespoons of the mixture onto the baking sheet to form clusters. Freeze for 1 to 1.5 hours, or until firm.
Melt Chocolate: About 10 minutes before removing the clusters from the freezer, melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals. Stir until smooth. Let it cool for 5 minutes.
Coat Clusters: Using two forks, dip each frozen cluster into the cooled melted chocolate until fully coated. Return to the parchment-lined sheet. Sprinkle with flaky salt.
Set and Store: Place clusters back in the freezer or refrigerator for 10 minutes to harden the chocolate shell. Store leftovers in an airtight container in the fridge for up to a week or in the freezer (thaw slightly before serving if frozen solid).
Notes
Let the chocolate cool slightly before dipping to avoid melting the yogurt.
Customize with other mix-ins like almonds, raspberries, or granola.
Use dark, milk, or dairy-free chocolate based on dietary preference.
Great make-ahead snack for hot weather or lunchboxes.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
