Raspberry Chocolate Yogurt Clusters

A no-bake dessert that mixes creamy yogurt, fresh raspberries, a touch of sweetener, crunchy granola, and a chocolate coating — then frozen into fun clusters.

Why You’ll Love This Recipe

• It’s super simple and quick to prepare — only about 10 minutes of active time.
• The frozen clusters are refreshing, satisfying both fruit- and chocolate-lovers.
• It offers protein (from the yogurt), plus a balance of sweet, tart, crunchy and smooth textures.
• It’s gluten-free and can easily be made dairy-free by swapping in a non-dairy yogurt.
• Perfect for hot days or when you want a “cool-down” treat without turning on the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup plain Greek yogurt
• 1 cup fresh raspberries
• Optional: 2 tablespoons honey or maple syrup
• 2 tablespoons creamy peanut butter
• ¼ cup granola
• 1 cup chocolate chips

Directions

1. In a bowl, combine the yogurt, raspberries (mashing them into the yogurt), and the optional sweetener (if using).
2. Stir in the granola thoroughly so it’s evenly mixed.
3. Line a baking sheet with parchment paper, then drop scoops of the yogurt-raspberry-granola mixture onto the sheet (forming clusters).
4. Place the clusters in the freezer and let them set for about 1-2 hours (or until firm).
5. Meanwhile, melt the chocolate chips (you can add a little coconut oil if needed to smooth the chocolate).
6. Once the clusters are firm, use a spoon to dip each cluster into the melted chocolate, then return them to the parchment-lined sheet. If you like, sprinkle a bit of flaky sea salt on top.
7. Freeze again until the chocolate is fully set and the clusters are firm.
8. Enjoy straight from the freezer, or let them thaw for a minute or two if you prefer a slightly softer texture.

Servings and timing

Yield: 8-10 clusters
Prep time: about 10 minutes
Total time: about 2 hours (including freezing)

Variations

• Swap peanut butter with almond butter, cashew butter, or sunflower-seed butter for nut-free.
• Use dairy-free yogurt (like coconut or almond milk yogurt) to make them vegan.
• Change the fruit: try mashed strawberries, blueberries, or blackberries instead of raspberries.
• Use white chocolate or a chocolate-yogurt drizzle instead of dark chocolate chips.
• Mix in additional toppings before freezing: shredded coconut, chopped nuts or seeds, mini-chocolate chips, or freeze-dried fruit pieces for crunch.

Storage/Reheating

• Store the clusters in a freezer-safe container or zip-bag and keep them in the freezer for up to 2 months.
• When you’re ready to eat, you can remove them from the freezer and let sit a minute or two to soften slightly — or enjoy them fully frozen for a firmer bite.
• No reheating needed since they’re meant to be eaten frozen.

FAQs

What type of yogurt should I use?

You can use plain Greek yogurt for a lower-sugar version and good firmness. If you prefer flavored yogurt, that’s fine too — just note the texture might be a bit softer. For dairy-free, choose a creamy plant-based yogurt.

Can I use frozen raspberries instead of fresh?

Yes, but thaw them first and drain any excess liquid so your mixture isn’t too watery. Fresh raspberries are preferred for texture.

Do I have to add the sweetener (honey or maple syrup)?

No — the clusters will still taste great without it if your yogurt is already sweet enough or you don’t want extra added sugar.

How firm do the clusters need to be before dipping in chocolate?

They should be fully frozen/firm (1-2 hours or until solid) before attempting to dip, otherwise they may fall apart when you coat them with chocolate.

Can I skip the granola?

Yes — if you skip the granola, the texture will be smoother and less crunchy. You could also substitute another crunchy element (like chopped nuts or seeds) if preferred.

How do I prevent the chocolate from cracking when eating?

Make sure the chocolate is fully set in the freezer before storing. If it cracks, it’s just the nature of a cold chocolate shell — letting them sit a minute at room temperature before eating can help.

Could I make larger or smaller clusters?

Definitely — the size of the clusters is adjustable. Just note that larger clusters may take a bit longer to freeze and re-freeze after coating.

Are these suitable for kids?

Yes — these make a fun treat for children as long as you’re comfortable with the ingredients (e.g., nuts/peanut butter, chocolate). Always supervise for younger kids.

Can I use a different chocolate type?

Absolutely — you can use dark, milk, or white chocolate chips. If using a less firm chocolate, consider adding a little coconut oil to help it set firmly.

What if I don’t have parchment paper for the baking sheet?

You can lightly grease a baking sheet or use a silicone baking mat. Just ensure the clusters won’t stick and are easy to remove when frozen.

Conclusion

These Raspberry Chocolate Yogurt Clusters are a delightful no-bake dessert option that are both refreshing and indulgent. They combine creamy yogurt, tart raspberries, crunchy granola, and a rich chocolate coating — all frozen into convenient bite-sized clusters. Easy to prepare, versatile in variations, and perfect for keeping in the freezer for a quick treat. Try them for your next dessert, snack, or when you want something sweet yet simple!

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