Wholesome Frozen Blueberry Yogurt (Print)

Nutritious frozen clusters with blueberries, vanilla yogurt, walnuts, and a dark chocolate shell for a healthy snack.

# Ingredients:

→ Yogurt Base

01 - 3/4 cup vanilla Greek yogurt

→ Mix-Ins

02 - 1 cup fresh or frozen blueberries, thawed and patted dry
03 - 1/2 cup chopped walnuts
04 - Pinch flaky sea salt

→ Chocolate Coating

05 - 1 1/2 cups dark chocolate chips, 60% cacao
06 - 3 tablespoons coconut oil

# Directions:

01 - Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, gently fold together Greek yogurt, blueberries, and chopped walnuts until evenly distributed.
03 - Scoop heaping tablespoons of mixture onto prepared baking sheet, spacing clusters 2 inches apart. Form 12 to 16 clusters.
04 - Freeze clusters for 1 to 1.5 hours until completely firm.
05 - Place dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each burst, until smooth and fully melted. Allow to cool for 2 to 3 minutes.
06 - Remove frozen clusters from freezer. Using two forks, dip each cluster into melted chocolate to coat completely, allowing excess to drip off. Return coated clusters to baking sheet.
07 - Sprinkle each cluster with a pinch of flaky sea salt if desired.
08 - Freeze or refrigerate coated clusters for 10 to 15 minutes until chocolate hardens completely.

# Expert Tips:

01 -
  • They taste like a dessert but pack enough protein and antioxidants that you won't feel like you're sabotaging yourself.
  • Frozen clusters mean you can prep once and snack for two weeks without thinking, perfect for those moments when willpower is low.
  • The chocolate shell snaps satisfyingly when you bite through it, then melts into creamy yogurt and crunchy nuts—texture lovers rejoice.
02 -
  • Wet blueberries will sabotage everything—your yogurt mixture becomes soupy and the chocolate coating won't stick properly, so spend the 30 seconds patting them dry.
  • Don't skip the cooling step on melted chocolate; I learned this the painful way when hot chocolate started melting my frozen clusters mid-dip and created a sad, droopy mess.
03 -
  • Temper your chocolate mindset: forget perfect dipping technique and use forks like you're actually relaxed, because overthinking the coating makes the whole process tense.
  • That coconut oil isn't just filler—it's the secret to chocolate that sets crispy instead of the dull, thick coating you get from melted chips alone.
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