Chocolate Covered Yogurt Fruit Clusters
I jumped on this trending treat and I’m glad I did! These bites of goodness are quick to make, great to have on hand in your freezer, are pretty to look at and are so delicious and so refreshing! They are a perfect treat!
Greek yogurt is higher in protein than regular yogurt, is a good source of calcium, VitB12, Riboflavin (VitB2) and selenium as well as VitA, zinc and potassium. Plain Greek yogurt is low in carbs and has little sugar – the flavoured varieties have more sugar so eat them in moderation.
You could try this with a coconut yogurt (if it is on the firm side and not runny as I know coconut yogurt to be) to make it dairy free.
Flavoured Greek yogurt will work as well – lemon flavoured is delightful) and is already sweetened so omit the maple syrup.
Berries and other fruits are powerhouses of incredible nutrition, loaded with antioxidants, are anti-inflammatory, do not spike blood sugar, are fiber-rich and loaded with vitamins and minerals.
As always, when you make this recipe, I would love to see your Chocolate Covered Yogurt Fruit Clusters
creation so please post a photo of your goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 10 Minutes / Freeze Time: 2½ Hours / Makes: 9-12 Clusters
Ingredients
I Cup Greek Yogurt
1½ Tablespoons Maple Syrup (omit if using a flavoured Greek Yogurt as it is sweetened already)
1½ Cup Fruit – chopped if large i.e.: strawberries, bananas, kiwi, peaches, mango.
2/3 Cup Chocolate Chips
1 Tablespoon Coconut Oil
How It’s Made
Prep a pan or plate by covering it with parchment paper.
Rinse and dry your fruit. Chop large fruit into small pieces i.e. strawberries, bananas, kiwi, peaches, mango. Blot with paper towel any chopped fruit that is wet.
In a medium sized bowl, mix the Greek yogurt and maple syrup together.
Add the chopped fruit and stir to cover it all in the yogurt mixture.
Drop by tablespoon sized clusters onto the parchment paper.
Freeze for 2 hours.
To cover in the chocolate, in a microwavable medium-sized bowl, melt the chocolate chips with the coconut oil in 30 second increments stirring after each 30 seconds, until smooth and runny.
Remove the yogurt/fruit clusters from the freezer and quickly drop one into the chocolate and turn to coat – I find a fork works well for this. Return it to the parchment paper.
Move quickly to the next cluster and the next until each is covered in chocolate.
(If you wait too long between the frozen clusters, the yogurt will start to soften and the chocolate will cool too much and become thicker making it harder to coat the cluster.)
Return the pan/plate to the freezer for 30 minutes until the chocolate is set.
When done, store your clusters in the freezer in an air tight container.
Remove one or two and let them sit for a couple of minutes before eating to let them soften ever so slightly as they will be rock hard straight out of the freezer.
Enjoy!
