These protein yogurt clusters are made with dairy free yogurt, protein powder and fresh strawberries, then dipped in dark chocolate. This yogurt clusters recipe is perfect for a sweet snack or healthy dessert.
I've seen these viral yogurt clusters all over Instagram and knew I needed to make my own version.
While my recipe requires more than just 3 ingredients, these clusters are packed with protein and taste delicious! They've been my go-to dessert for weeks.
These protein yogurt clusters are made with dairy free yogurt, plant based protein powder, and fresh strawberries. The filling is frozen, then dipped in dark chocolate for a simple, satisfying and healthy dessert.
Why You'll Love these Protein Yogurt Clusters
- dairy free - made with coconut yogurt
- paleo and vegan friendly
- protein packed
- healthy and satisfying
Ingredients
Here's a list of what you need to make these strawberry yogurt clusters:
- yogurt (I used dairy free coconut yogurt)
- sunflower seed butter (or any nut/seed butter)
- protein powder (I used the vanilla lucuma plant protein from Sprout Living)
- vanilla extract
- fresh strawberries
- dark chocolate chips (I used 85% dark chocolate chips)
- coconut oil (for thinning the chocolate)
- flaked sea salt (optional)
How to Make Protein Yogurt Clusters
These low carb yogurt clusters are super easy to throw together, making them a great snack to have on hand.
First, combine the yogurt, sunflower seed butter, protein powder and vanilla. Fold in the strawberries.
Use a large cookie scoop or spoon to scoop the mixture onto a lined baking sheet. Each cluster is about 2 rounded tablespoons in size, making 11-12 clusters.
Next, place the strawberry clusters in the freezer and freeze for at least 2 hours, or until firm. The clusters need to be fully frozen in order to dip them in dark chocolate.
Once the clusters are frozen, melt the dark chocolate and coconut oil. You can either melt the chocolate in the microwave at 20 second intervals, or over the stove top on low heat.
Remove the protein yogurt clusters from the freezer and dip them, one at a time, into the melted chocolate.
Place the dipped clusters back on the lined baking sheet and immediately sprinkle with flaked sea salt. The salt is optional, but adds a nice flavor and crunch.
Once all of the fillings are dipped, eat immediately or place back in the freezer.
Storage
Keep these protein yogurt clusters in an air-tight container or baggie in the freezer. They last well up to one month. Before eating, let the clusters defrost for 5-10 minutes to soften.
FAQ
Yes! Feel free to swap the strawberries for fresh blueberries, sliced mango, raspberries or banana slices.
Yes, these clusters use dairy free yogurt and are made with 100% vegan ingredients.
Freeze time will depend on the size of the clusters, but for best results I recommend freezing them for at least 2 hours.
Strawberry yogurt clusters are best stored in an airtight container or baggie in the freezer.
More Healthy Frozen Desserts
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Protein Yogurt Clusters (Dairy Free, Paleo)
- Prep Time: 10 minutes
- Freeze Time: 2 hours
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 11-12 clusters 1x
Description
These protein yogurt clusters are made with coconut yogurt, plant based protein powder, loaded with fresh strawberries and coated in dark chocolate.
Ingredients
- 1 cup yogurt (I used coconut yogurt)
- ¼ cup sunflower seed butter (or any nut/seed butter)
- ¼ cup plant based protein powder
- 1 tsp vanilla extract
- 1 cup chopped strawberries
- 1 ¼ cup dark chocolate chips (I used 85% dark mini chocolate chips)
- 1 Tbsp coconut oil
- flaked salt (optional)
Instructions
- Combine the yogurt, sunflower seed butter, protein powder and vanilla. Fold in the strawberries.
- Use a large cookie scoop or spoon to scoop the mixture onto a lined baking sheet. Each cluster is about 2 rounded tablespoons in size, making 11-12 clusters.
- Place the strawberry clusters in the freezer and freeze for at least 2 hours, or until firm. The clusters need to be fully frozen in order to dip them in dark chocolate.
- Once the clusters are frozen, melt the dark chocolate and coconut oil. You can either melt the chocolate in the microwave at 20 second intervals, or over the stove top on low heat.
- Remove the protein yogurt clusters from the freezer and dip them, one at a time, into the melted chocolate.
- Place the dipped clusters back on the lined baking sheet and immediately sprinkle with flaked sea salt. The salt is optional, but adds a nice flavor and crunch.
- Once all of the fillings are dipped, eat immediately or place back in the freezer.
- Storage: keep these protein clusters in an airtight container or baggie in the freezer. They are best eaten within one month. When ready to eat, defrost the clusters for 5-10 minutes to soften.
Katie
These protein yogurt clusters are my favorite no bake dessert! Enjoy!