There’s a reason TikTok and Instagram are crushing hard on this no-bake dessert
These frozen chocolate-covered fruit and yogurt clusters are having their 15 minutes of fame on social media at the moment, and for good reason. They’re easy to make, require minimal ingredients, and are even a kind of healthy sweet treat. . The original trending recipes involve combining strawberries or blueberries with yogurt, freezing the mixture into individual dollops, then dipping each cluster into a chocolate hard shell made from melted chocolate chips and coconut oil.
While the original recipes call for berries, any fruit will work. Also feel free to experiment with different types of chocolate for coating, such as milk or white. For our versions we’ve used strawberries, blueberries, or mango. And each cluster gets a dip in some semi-sweet chocolate and a sprinkle of flaky salt.
A Few Tips
- If you use frozen fruit, you may want to increase the amount of yogurt you use slightly. Yogurt freezes and sticks to frozen fruit, which makes it more difficult to distribute evenly when combining in the bowl.
- If you’re feeding a crowd or want to make a bigger batch, the recipe can easily be doubled.
- Substitute the semi-sweet chocolate with milk, dark, or white chocolate if you prefer.
- Play with the topping: A sprinkle of salt, a dusting of cardamom, or spicy chili flakes or Tajin (especially on mango clusters) can pack an extra flavor punch.
What Yogurt Is Best For Clusters?
As for the yogurt base, we chose to use regular vanilla yogurt. However, you can easily substitute it with plain yogurt, Greek yogurt for extra protein, or your favorite plant-based yogurt. You can also add more or less yogurt depending on your preferred yogurt-to-fruit ratio. We found that ¼ cup of yogurt to 1 cup of fruit worked well.
Strawberry Yogurt Clusters
These strawberry yogurt clusters remind us of the classic summer flavor of strawberries and cream.Fresh strawberries are best here as they offer a lot more flavor than frozen and they can be cut into small pieces.
Recipe
INGREDIENTS
1 cup chopped strawberries (which have been cut into 1/4 -inch pieces)
1/4 cup vanilla yogurt
1/2 cup semi-sweet chocolate chips
2 tablespoons coconut oil
Flaky sea salt or kosher salt
PREPARATION
- Line a plate or baking sheet with parchment paper. In a small bowl, mix together the 1 cup chopped strawberries and 1/4 cup vanilla yogurt until evenly combined and all the fruit is covered in yogurt. Dollop the mixture into 5 equal-sized clusters on the prepared plate or baking sheet. Transfer the clusters to the freezer and freeze until solid, about 30 minutes.
- In a microwave-safe bowl, combine 1/2 cup chocolate chips and 2 tablespoons coconut oil. Microwave in 30-second increments, stirring in between each until the chocolate chips are fully melted and the mixture is smooth and easily pours off a spoon (add an additional tablespoon of coconut oil if the chocolate still seems too thick). Let the melted chocolate cool for a few minutes.
- Working quickly, dip each frozen cluster in the melted chocolate, flipping over so that it’s fully covered on all sides. Transfer back to the parchment-lined plate or baking sheet, then sprinkle with a little bit of flaky salt. Repeat with the remaining clusters and return to the freezer for another 10 minutes. Once the chocolate is hardened and the clusters are frozen solid, place them in a freezer container or freezer bag until ready to enjoy.
Blueberry Yogurt Clusters
Blueberries are a great option for these yogurt clusters because they don’t require any chopping, which means one less step! We prefer fresh blueberries over frozen, but we found that frozen worked just fine as well (although as mentioned above, you may have to increase the amount of yogurt you use slightly).
Recipe
INGREDIENTS
1 cup blueberries
1/4 cup vanilla yogurt
1/2 cup semi-sweet chocolate chips
2 tablespoons coconut oil
Flaky sea salt or kosher salt
PREPARATION
- Line a plate or baking sheet with parchment paper. In a small bowl, mix together the 1 cup blueberries and 1/4 cup vanilla yogurt until evenly combined and all the fruit is covered in yogurt. Dollop the mixture into 5 equal-sized clusters on the prepared plate or baking sheet. Transfer the clusters to the freezer and freeze until solid, about 30 minutes.
- In a microwave-safe bowl, combine 1/2 cup chocolate chips and 2 tablespoons coconut oil. Microwave in 30-second increments, stirring in between each until the chocolate chips are fully melted and the mixture is smooth and easily pours off a spoon (add an additional tablespoon of coconut oil if the chocolate still seems too thick). Let the melted chocolate cool for a few minutes.
- Working quickly, dip each frozen cluster in the melted chocolate, flipping over so that it’s fully covered on all sides. Transfer back to the parchment-lined plate or baking sheet, then sprinkle with a little bit of flaky salt. Repeat with the remaining clusters then return them to the freezer for another 10 minutes. Once the chocolate is hardened and the clusters are frozen solid, place them in a freezer container or freezer bag until ready to enjoy.
Mango Yogurt Clusters
Although we used semi-sweet chocolate for the hard shell here too, this would be a good opportunity to experiment with a white chocolate hard shell. Also, just like the blueberry clusters, you could use either frozen or fresh mango. (Note: if you use frozen mango chunks, still cut them into smaller 1/4 -inch pieces.)
Recipe
INGREDIENTS
1 cup chopped mango (cut into -1/4 inch pieces)
1/4 cup vanilla yogurt
1/2 cup semi-sweet chocolate chips
2 tablespoons coconut oil
Flaky sea salt or kosher salt
PREPARATION
- Line a plate or baking sheet with parchment paper. In a small bowl, mix together the 1 cup chopped mango and 1/4 cup vanilla yogurt until evenly combined and all the fruit is covered in yogurt. Dollop the mixture into 5 equal-sized clusters on the prepared plate or baking sheet. Transfer the clusters to the freezer and freeze until solid, about 30 minutes.
- In a microwave-safe bowl, combine 1/2 cup chocolate chips and 2 tablespoons coconut oil. Microwave in 30-second increments, stirring in between each until the chocolate chips are fully melted and the mixture is smooth and easily pours off a spoon (add an additional tablespoon of coconut oil if the chocolate still seems too thick). Let the melted chocolate cool for a few minutes.
- Working quickly, dip each frozen cluster in the melted chocolate, flipping over so that it’s fully covered on all sides. Transfer back to the parchment-lined plate or baking sheet, then sprinkle with a little bit of flaky salt or Tajin (if you like a little spice). Repeat with the remaining clusters then return them to the freezer for another 10 minutes. Once the chocolate is hardened and the clusters are frozen solid, place them in a freezer container or freezer bag until ready to enjoy.
