Ingredients
Scale
- 1.5 cups fresh blueberries, washed and dried thoroughly
- 1/2 cup thick Greek yogurt (plain or vanilla)
- 1 tablespoon honey or maple syrup (optional)
- 1/2 teaspoon vanilla extract
- 1 cup dark or semi-sweet chocolate chips
- 1 tablespoon coconut oil (to help the chocolate melt smoothly)
- A pinch of flaky sea salt (optional topping)
Instructions
- In a medium mixing bowl, combine the fresh blueberries, Greek yogurt, honey (if using), and vanilla extract. Gently fold the ingredients together until every blueberry is well-coated in the creamy yogurt mixture. Be careful not to burst the berries while stirring.
- Line a baking sheet with parchment paper or a silicone mat. Using a tablespoon or a small cookie scoop, drop dollops of the blueberry mixture onto the tray, forming small clusters. Space them out so they don’t touch. Place the tray in the freezer for about 1 to 1.5 hours, or until the clusters are firm and frozen solid.
- Once the clusters are frozen, prepare the chocolate coating. Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth and glossy.
- Remove the frozen yogurt clusters from the freezer. Using a fork, dip each frozen cluster into the melted chocolate, turning quickly to coat. Because the clusters are frozen, the chocolate will begin to set almost immediately. Place the coated clusters back onto the parchment paper.
- If you like a salty-sweet combo, sprinkle a tiny bit of flaky sea salt over the chocolate before it fully hardens. Return the tray to the freezer for another 15-20 minutes to ensure the chocolate is completely set before serving or storing.
- Cook Time: 135 minutes