Ingredients
Scale
Yogurt Clusters
- 1.5 cups chopped strawberries
- 1 cup 5% plain Greek yogurt
- ¼ cup honey
- Optional: 1/4 cup vanilla protein powder
Chocolate Magic Shell
- 6 oz. chocolate chips
- 2 tablespoons coconut oil
Instructions
- Line a baking pan with parchment paper and ensure it fits in your freezer. Set aside.
- Combine all the ingredients for the clusters in a large bowl, stirring until well mixed.
- Use a â…“ cup measuring cup to scoop the mixture onto the lined baking sheet, spacing them apart.
- Gently shape each scoop into a circle and insert a popsicle stick into each cluster. Freeze the baking sheet for at least 2 hours.
- About 15 minutes before the clusters are ready, prepare the chocolate magic shell. Heat the chocolate and coconut oil in a microwave-safe bowl, stirring at 20-second intervals until smooth.
- Remove the clusters from the freezer and coat them quickly with the melted chocolate, covering both sides. Return them to the baking sheet.
- Freeze the clusters for an additional 15 minutes or until the chocolate hardens.
- Once frozen, enjoy them immediately or store them in freezer-safe bags for later.
Notes
- Experiment with different berries if strawberries aren’t your favorite.
- Feel free to make smaller clusters using a ¼ cup scoop.
- Opt for Greek yogurt with a higher fat content (5% or full-fat) to prevent the bars from becoming icy.