Protein Yogurt Clusters

A sweet and nutritious treat packed with coconut yogurt, nut butter, strawberries, and dark chocolate!

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 12 clusters

Course: Dessert, Snack

Cuisine: American

Calories: 120

For the Clusters

1 cup coconut yogurt Look for a high-quality brand without added sugars.
1/4 cup sunflower seed butter Can substitute with almond or cashew butter.
1/4 cup plant-based protein powder Vanilla works beautifully; chocolate is also good.
1 tsp vanilla extract Enhances all the delicious flavors.
1 cup chopped strawberries Fresh or frozen, thawed and drained if using frozen.

For the Chocolate Coating

1 1/4 cup dark chocolate chips Choose 85% dark chocolate for lower sugar content.
1 Tbsp coconut oil Helps the chocolate melt smoothly.
flaked salt Optional, for topping.

Preparation

In a large mixing bowl, combine the coconut yogurt, sunflower seed butter, protein powder, and vanilla extract. Whisk until smooth and creamy, about 2-3 minutes.
Gently fold in the chopped strawberries.
Using a cookie scoop or a spoon, dollop the mixture onto a lined baking sheet, forming about 11-12 clusters.
Place the baking sheet in the freezer and let the clusters freeze for at least 2 hours.

Chocolate Coating

In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until smooth and melted.
Once the clusters are fully frozen, dip each one in the melted chocolate using a fork, allowing excess chocolate to drip off before placing them back on the baking sheet.
Sprinkle a pinch of flaked salt on top of each cluster.
Place the clusters back in the freezer for another 30 minutes to ensure the chocolate hardens.
Transfer your clusters to an airtight container and store them in the freezer.

Store in an airtight container for up to 2 months in the freezer. The texture is best when fully frozen before stacking.