Chocolate Strawberry Yogurt Clusters
Make delicious Chocolate Strawberry Yogurt Clusters with chocolate, Greek yogurt, freeze-dried strawberries, and toasted almonds. A perfect no-bake treat!
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- knife
- cutting board
- microwave-safe bowl
- whisk
- rubber spatula
- baking sheet
- parchment paper
Ingredients
Main Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup plain Greek yogurt
- 1 tsp pure olive oil
- 1/2 tsp vanilla extract
- 1 cup freeze-dried strawberries roughly chopped
- 1/2 cup sliced almonds lightly toasted
Instructions
- Line a large baking sheet with parchment paper. In a medium microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 1 teaspoon pure olive oil. Microwave on high for 60 seconds, then stir well. Continue microwaving in 15-second bursts, stirring vigorously after each, until the chocolate is completely smooth and melted.
- Add 1/2 cup plain Greek yogurt and 1/2 teaspoon vanilla extract to the melted chocolate. Whisk until the mixture is fully combined, smooth, and has a uniform brown color.
- Gently fold in 1 cup of roughly chopped freeze-dried strawberries and 1/2 cup of lightly toasted sliced almonds with a rubber spatula until they are evenly distributed throughout the chocolate-yogurt mixture.
- Using two spoons, drop rounded tablespoonfuls of the cluster mixture onto the prepared parchment-lined baking sheet, spacing them about 1 inch apart. You should get about 12 to 15 clusters.
- Place the baking sheet in the refrigerator and chill the clusters for at least 1 hour, or until they are completely firm and set.
Notes
The finished clusters should be solid and hold their shape when picked up.