Yogurt Clusters

These Yogurt Clusters are the easiest, healthy snack filled with strawberries, raspberries, and protein powder for a boost of protein. You will love their crunchy dark chocolate shell that turns this simple snack into a real treat.

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I have seen the viral yogurt cluster trend everywhere on my social media, and since I have a passion for healthy snacks, I had to try my own take on it.

This recipe, which is a bit like a grown-up version of my Baby Yogurt Melts, is very similar to my frozen yogurt bark, but instead of spreading everything on a baking sheet, the recipe is shaped in clusters and filled with way more fruits.

Ingredients and Substitutions

• Unsweetened Plant-Based Yogurt – I like to use a thick, high-protein Greek-style plant-based yogurt made of soy to make yogurt bites. Other plant-based yogurts are thin and can’t hold the fruit bites on the baking sheet. My tip is to create different cluster flavors by using flavored yogurt like strawberry yogurt or vanilla yogurt so you can skip the sweetener in the recipe.
• Plant-Based Protein Powder – This is optional. You can make the recipe without protein powder, but since plant-based yogurt is low in protein, I like to boost my snack with some pea protein powder. My tip is to use different pea protein powder flavors like caramel, vanilla, or chocolate to add flavors to your cluster.
• Fruits – There’s no limitation here. You can use pieces of fresh strawberries, fresh raspberries, fresh blueberries, or chopped mango. My tip is to use fresh fruits. They stir way better into the fresh yogurt. Frozen fruits tend to firm up the yogurt, and it gets hard to stir.
• Vanilla Extract – Add only if your protein powder is not flavored to avoid an overpowering vanilla flavor.
• Maple Syrup or any liquid sweetener you like. If you watch your sugar intake, swap it for a few drops of vanilla stevia drops.
• Dark Chocolate Chips – I am using 70% dark chocolate, but semi-sweet chocolate chips work great if you like the clusters sweeter.
• Coconut Oil – This helps melting the chocolate but also harden the chocolate shell faster.

Preparation

1. Start by covering a large baking sheet or plate with parchment paper. Make sure the size of the sheet matches the size of your freezer, as you will need to place it in the freezer later in the recipe.
2. In a large bowl, add plain Greek yogurt, maple syrup, vanilla extract, and protein powder if used.

3. Wash, dry, hulled strawberries and cut into small pieces. Keep the raspberries or blueberries whole. Set aside.

4. Stir the chopped strawberries and whole raspberries into the yogurt bowl. Stir until all the ingredients are well combined and fruit fully covered.

5. Use a cookie dough scoop to scoop out even amount of batter and release on the prepared baking sheet, leaving a thumb space between each clusters.

6. You should form 10 large clusters. Pop the sheet in the freezer until the clusters are fully frozen – it takes about 2 hours. You can also wait overnight if you are meal prepping snacks for the next day.

7. When the clusters are frozen, place the dark chocolate chips and coconut oil in a microwave-safe bowl.
8. Microwave the mixture for 1 minutes, stir and repeat by 30 seconds burst if not melted yet.
9. When fully melted, use two fork to dip and flip the frozen yogurt clusters in the melted chocolate.

10. Release the chocolate-covered yogurt clusters on the previous baking sheet.
11. Freeze again to set the chocolate shell hard – it takes about 20 minutes.

Serving and Storage

You can store these yogurt clusters in an airtight container in the freezer for up to 1 month.

The best way to eat the clusters is half frozen. Remove the clusters from the freezer and place them on a plate at room temperature 10 minutes before serving. they softened and got easier to bite in.

Expert Tips

• Make sure you use thick yogurt. Some dairy-free yogurts are more liquid and runny. The clusters run away on the baking sheet, and it’s hard to shape into bulky clusters. If so, the protein powder thickens the yogurt and helps shaping the bites.
• Use Fresh Fruit – They are easier to stir in the yogurt than frozen fruits.
• Add Nuts, Seeds, or Peanut Butter for a boost of omega-3 fatty acids and protein. Stir in 2 tablespoons of nut butter with the yogurt or up to 1/3 cup chopped nuts or seeds, like hemp seeds, chopped almonds, or peanuts.
• Play With Flavors. Dip the clusters in vegan white chocolate, use flavored yogurt, or swap berries for banana or mango pieces. Another great idea is to add a dollop of my date caramel to the yogurt clusters before freezing them for a sweet caramel taste. Add peanuts and they taste like fruity healthy snickers yogurt bites.
• Serve with a pinch of flaky sea salt. Add a sprinkle of sea salt flakes on top before serving to enhance the chocolate flavor.

Frequently Asked Questions

More Healthy Snack Recipe Ideas

Strawberry Protein Balls

No Bake Peanut Butter Oat Cups

Vegan Pumpkin Mug Cake

Candied Cashews

Yogurt Clusters

These Yogurt Clusters are the easiest, healthy snack filled with strawberries, raspberries, and protein powder for a boost of proteins

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Prep Time: 20 minutes mins

freezer: 2 hours hrs 15 minutes mins

Total Time: 2 hours hrs 35 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 10 Clusters

Calories: 148.8 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Dairy-Free Yogurt
• ▢ ¾ cup Raspberries
• ▢ ¾ cup Strawberries
• ▢ ½ teaspoon Vanilla Extract
• ▢ 1 tablespoon Maple Syrup

Optional

• ▢ 1 scoop Vanilla Protein Powder
• ▢ Shredded Coconut

To coat

• ▢ 1 cup Dairy-Free Dark Chocolate Chips
• ▢ 2 teaspoons Coconut Oil

Instructions

• Cover a large plate or baking sheet with parchment paper. This sheet will go in your freezer, so make sure it fits the size of your freezer. Set aside.
• In a large mixing bowl, add yogurt, vanilla extract, maple syrup, and protein powder if used.
• Add in chopped strawberries and whole raspberries.
• Stir until all the ingredients are well incorporated, no protein powder lumps can be seen, and the fruits are well coated.
• Use a cookie dough scoop to form 10 clusters of yogurt and place each on the baking sheet leaving a thumb apart.
• Freeze 2 hours to set the clusters hard.
• When the yogurt clusters are hard, melt the chocolate.
• In a small mixing bowl, add the dark chocolate chips with coconut oil.
• Microwave for 1 minute. If not melted, melt again for 30 seconds, stirring between each burst, until fully melted and shiny.
• Use two forks to dip the frozen yogurt clusters into the melted chocolate, flip them to coat both sides and then release them on the prepared baking sheet.
• Freeze the coated clusters again for 20 minutes or until the chocolate shell is hard.

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Nutrition

Serving: 1cluster | Calories: 148.8kcal | Carbohydrates: 12.5g | Protein: 5.5g | Fat: 8.6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.3g | Trans Fat: 0.01g | Cholesterol: 7.7mg | Sodium: 18.7mg | Potassium: 193.1mg | Fiber: 2.9g | Sugar: 6.9g | Vitamin A: 12.6IU | Vitamin B12: 0.2µg | Vitamin C: 3.9mg | Calcium: 56.3mg | Iron: 2.2mg | Magnesium: 47.1mg | Phosphorus: 93.2mg | Zinc: 0.8mg