# What You'll Need:
→ Blueberry Yogurt Clusters
01 - 3/4 cup vanilla Greek yogurt (2–5% fat recommended)
02 - 1 cup blueberries, fresh or frozen (thawed and thoroughly patted dry)
03 - 1/2 cup walnuts, chopped
04 - Pinch flaky sea salt (optional, for topping)
→ Chocolate Coating
05 - 1 1/2 cups dark chocolate chips (60% cacao or preferred type)
06 - 3 tbsp coconut oil
# Steps to Follow:
01 - Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, gently fold together vanilla Greek yogurt, blueberries, and chopped walnuts until evenly distributed.
03 - Scoop heaping tablespoons (approximately 2 tbsp each) of the mixture onto the prepared baking sheet, forming 12–16 clusters. Space them evenly apart.
04 - Transfer the baking sheet to the freezer and chill for 1 to 1.5 hours, or until clusters are completely firm and set.
05 - Near the end of freezing time, combine dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Allow to cool for 2–3 minutes.
06 - Remove clusters from the freezer. Using two forks, carefully dip each frozen cluster into the melted chocolate, ensuring full coverage. Allow excess chocolate to drip off, then return clusters to the baking sheet.
07 - Immediately sprinkle each cluster with a pinch of flaky sea salt, if desired, while chocolate is still wet.
08 - Return clusters to the freezer or refrigerator for 10–15 minutes until the chocolate coating is completely set.
09 - Transfer clusters to an airtight container and store in the freezer for up to 2 weeks. For optimal texture, let stand at room temperature for 1–2 minutes before serving.
