If you love frozen yogurt snacks, you NEED to try these chocolate covered blueberry yogurt clusters. Made with thick yogurt, fresh blueberries, and dark chocolate, they’re no-bake, naturally sweet, and crack perfectly when you bite into them. Easy enough for beginners and totally addictive.
Inspired by chocolate covered strawberry yogurt clusters, this blueberry version follows the same easy, foolproof method.
With only 4 ingredients, you get juicy blueberries wrapped in creamy yogurt and finished with a crisp chocolate shell — simple but incredibly addictive.
Why you’ll love this recipe
- An Irresistible Texture Combo: You get the perfect contrast of a crisp chocolate shell, a creamy-firm yogurt center, and the juicy pop of a whole frozen blueberry.
- Incredibly Simple & No-Bake: With just mixing, freezing, and dipping, this recipe is foolproof and requires zero oven time or special skills.
- Perfectly Balanced Flavor: The tangy yogurt and sweet-tart blueberries are beautifully complemented by the slight bitterness of dark chocolate, creating a treat that’s rich but not overly sweet.
- Make-Ahead Friendly: These bites are meant to be frozen, making them an ideal make-ahead snack or dessert you can grab straight from the freezer whenever a craving hits.
Ingredients and Substitutions
- Fresh Blueberries – It’s crucial to use berries that are completely dry after washing. Any surface moisture will prevent the yogurt from sticking properly and can cause ice crystals to form.
- Thick Yogurt – I recommend using a very thick, strained yogurt like Greek yogurt or skyr. The thicker the yogurt, the better it coats the berries and holds its shape after freezing, preventing a soggy or runny center.
- Dark Chocolate – Using a good quality dark chocolate (55-70% cocoa) is key. Its slight bitterness perfectly balances the sweetness of the fruit and yogurt, making these bites taste sophisticated and not cloying.
- Coconut Oil – This ingredient is essential and should not be skipped. It thins the melted chocolate to a perfect dipping consistency and, more importantly, ensures the shell sets up crispy and firm straight from the fridge or freezer.
Ingredients for Crispy Chocolate-Covered Frozen Blueberry Yogurt Bites
Yogurt-Blueberry Filling
- 200 g fresh blueberries
- 100-120 g thick plain yogurt (Greek or strained)
Chocolate Shell
- 150 g dark chocolate, chopped
- 40 g coconut oil
How to Make Crispy Chocolate-Covered Frozen Blueberry Yogurt Bites
- Prepare the Filling: Wash the blueberries and then pat them thoroughly dry with layers of paper towels. Transfer them to a mixing bowl. Add the thick yogurt. Using a silicone spatula, gently fold until each blueberry is evenly coated. The mixture should be clumpy and hold together, not runny.
- Freeze Until Solid: Line a baking sheet or tray with parchment paper. Use a spoon or small cookie scoop to portion the yogurt-coated blueberries into small clusters (about 8-10 berries per cluster). Place them on the prepared sheet, leaving a little space between each. Freeze for at least 2 hours, or until the clusters are completely rock-solid.
- Make the Chocolate Shell: About 10 minutes before the clusters are ready, prepare the chocolate. Combine the dark chocolate and coconut oil in a heatproof bowl. Set the bowl over a pot of barely simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir frequently until completely melted and smooth. Remove from heat and let cool until it’s just barely warm to the touch.
- Dip and Set: Remove the frozen blueberry clusters from the freezer. Working quickly, use a fork to spear a cluster, dip it into the melted chocolate, and swirl to coat completely. Let the excess chocolate drip back into the bowl, then place the cluster back onto the parchment paper. Repeat with remaining clusters.
- Final Set: Once all clusters are dipped, place the tray in the refrigerator for 10-15 minutes to allow the chocolate shell to set completely. For longer storage, transfer to an airtight container and keep in the freezer.
Tips & Tricks
- Dry is Key: This is the most important step. Ensure your blueberries and all utensils are completely dry. Any water will cause the chocolate to seize or create a streaky, blotchy shell.
- Freeze Thoroughly: The yogurt-blueberry clusters must be frozen solid before dipping. If they are even slightly soft, they will melt the chocolate on contact, making a mess and preventing a crisp shell.
- Control Chocolate Temperature: Let the melted chocolate cool slightly before dipping. If it’s too hot, it will melt the frozen yogurt and cause the clusters to fall apart. Lukewarm is perfect.
- Work Efficiently: Keep the tray of clusters in the freezer and only take out a few at a time for dipping to prevent them from thawing on the counter.
- Storage: Store finished bites in an airtight container in the freezer for up to 1 month. They are meant to be eaten frozen.
Frequently Asked Questions
Can I use milk chocolate or white chocolate?
Yes, you can, but the shell will be much sweeter. The recipe works the same way. I find dark chocolate provides the best flavor balance.
My chocolate shell is too thick/too thin. What happened?
If it’s too thick, add a tiny bit more melted coconut oil (1/2 tsp at a time). If it’s too thin and runs right off, your chocolate-to-oil ratio is off; ensure you measured correctly. The chocolate will also thicken as it cools slightly.
Why did my chocolate get clumpy or seize when I dipped?
This is almost always caused by moisture. Ensure your blueberries are 100% dry after washing and that no water drips into your chocolate melting bowl.
Can I make these with other fruits?
Absolutely! This method works perfectly with whole raspberries, blackberries, or small strawberries. The key is to ensure the fruit is dry and not too wet or juicy.
Frozen Chocolate Blueberry Yogurt Clusters (So Addictive!)
Ingredients
Yogurt-Blueberry Filling
- 200 g fresh blueberries
- 100-120 g thick plain yogurt Greek or strained
Chocolate Shell
- 150 g dark chocolate chopped
- 40 g coconut oil
Instructions
- Prepare the Filling: Wash the blueberries and then pat them thoroughly dry with layers of paper towels. Transfer them to a mixing bowl. Add the thick yogurt. Using a silicone spatula, gently fold until each blueberry is evenly coated. The mixture should be clumpy and hold together, not runny.
- Freeze Until Solid: Line a baking sheet or tray with parchment paper. Use a spoon or small cookie scoop to portion the yogurt-coated blueberries into small clusters (about 8-10 berries per cluster). Place them on the prepared sheet, leaving a little space between each. Freeze for at least 2 hours, or until the clusters are completely rock-solid.
- Make the Chocolate Shell: About 10 minutes before the clusters are ready, prepare the chocolate. Combine the dark chocolate and coconut oil in a heatproof bowl. Set the bowl over a pot of barely simmering water (ensure the bottom of the bowl doesn't touch the water). Stir frequently until completely melted and smooth. Remove from heat and let cool until it's just barely warm to the touch.
- Dip and Set: Remove the frozen blueberry clusters from the freezer. Working quickly, use a fork to spear a cluster, dip it into the melted chocolate, and swirl to coat completely. Let the excess chocolate drip back into the bowl, then place the cluster back onto the parchment paper. Repeat with remaining clusters.
- Final Set: Once all clusters are dipped, place the tray in the refrigerator for 10-15 minutes to allow the chocolate shell to set completely. For longer storage, transfer to an airtight container and keep in the freezer.
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