If you ask me, chocolate clusters are one of life’s simple pleasures.
These no-fuss chocolate raspberry yogurt clusters bring together creamy yogurt, rich dark chocolate, and sweet-tart raspberries in the most satisfying way. The tang from the yogurt perfectly balances the chocolate, while the berries add little bursts of flavor.
They’re made by mixing Greek yogurt with melted chocolate, dropping in fresh raspberries, and letting everything set up in the fridge. A sprinkle of sea salt on top makes all the flavors pop.
It’s a guilt-free treat that satisfies those chocolate cravings, perfect for an afternoon pick-me-up or after-dinner sweet.
Why You’ll Love These Yogurt Clusters
- Healthy snacking – These clusters combine protein-rich yogurt, fresh fruit, and nuts for a satisfying treat that’s better for you than regular candy.
- Dairy-free friendly – Using dairy-free yogurt and chocolate, these clusters are perfect for anyone avoiding dairy but still craving something sweet.
- Make-ahead convenience – You can prepare a batch and keep them in the freezer for whenever you need a quick snack or dessert.
- Simple ingredients – With just 6 basic ingredients you can easily find at any grocery store, these clusters are surprisingly easy to make at home.
- No baking required – These treats come together without ever turning on the oven – perfect for hot summer days when you’re craving something sweet.
What Kind of Yogurt Should I Use?
When making these clusters, you’ve got several yogurt options to work with. While the recipe calls for dairy-free yogurt, you can use any thick, creamy variety like coconut, almond, or soy-based yogurt – just make sure it’s not too runny or your clusters won’t set properly. Greek-style dairy-free yogurts tend to work best because of their thicker consistency. If you’re not following a dairy-free diet, regular Greek yogurt works great too. The main thing is to choose a yogurt that’s not too sweet if you’re using a flavored variety, since you’ll be adding chocolate to the mix.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Fresh raspberries: If fresh raspberries aren’t in season, frozen ones work great – just thaw and pat them dry first. You could also try strawberries, blackberries, or even chopped cherries.
- Dairy-free yogurt: Regular dairy yogurt works perfectly fine if you don’t need the recipe to be dairy-free. Greek yogurt is good too, but you might need to thin it slightly with a splash of milk.
- Nut butter: Any nut butter works here – try peanut butter, sunflower seed butter (for nut-free), or even tahini. Just make sure it’s well-stirred before using.
- Chocolate chips: Feel free to use milk, dark, or white chocolate chips. You can even try carob chips for a caffeine-free option. Just keep in mind that different types might change the setting time slightly.
- Coconut oil: You can swap this with any neutral oil like sunflower or refined coconut oil. The oil helps the chocolate set properly, so don’t skip it completely.
- Sea salt flakes: Regular sea salt or kosher salt work fine – just use a bit less since they’re more concentrated than flakes. You can also skip the salt if you prefer.
Watch Out for These Mistakes While Making
The biggest challenge when making yogurt clusters is managing moisture – excess liquid from the raspberries can make your clusters too runny and prevent them from setting properly, so be sure to pat your berries dry with paper towels before using.
Temperature control is crucial when melting chocolate – overheating can cause it to seize or become grainy, so melt it slowly in 30-second intervals in the microwave or use a double boiler, stirring frequently until just smooth.
For the best texture and easy removal, avoid making your clusters too large (about 2 tablespoons per cluster is ideal) and line your baking sheet with parchment paper, not wax paper which can stick.
Make sure to keep these clusters in the freezer until right before serving, as they’ll start to soften quickly at room temperature – they’re best enjoyed within 5-10 minutes after taking them out.
What to Serve With Chocolate Raspberry Clusters?
These chocolate raspberry clusters make a perfect sweet treat on their own, but there are some fun ways to make them even more special! I love serving them alongside a warm cup of coffee or herbal tea for an afternoon pick-me-up. They’re also great as part of a dessert board – try pairing them with fresh berries, sliced almonds, and maybe some vanilla ice cream for a fancy dessert spread. Since these clusters are on the richer side, a glass of cold milk (dairy or plant-based) makes for a classic and refreshing companion.
Storage Instructions
Keep Cold: These chocolate raspberry yogurt clusters need to stay in the freezer to maintain their shape and texture. Place them in an airtight container or freezer bag, and they’ll keep their fresh taste for up to 2 months. I like to separate layers with parchment paper to prevent them from sticking together.
Make Ahead: These clusters are perfect for making in big batches! You can easily double the recipe and keep them stored in the freezer. They’re great to have on hand for a quick snack or when unexpected guests drop by.
Serve: When you’re ready to enjoy these treats, take them out of the freezer about 2-3 minutes before serving. They’re best enjoyed while still pretty cold – if they sit out too long, the yogurt will start to soften. Once they’re out of the freezer, eat them within 15 minutes for the best texture.
| Preparation Time | 15-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 30-40 g
- Fat: 130-150 g
- Carbohydrates: 250-270 g
Ingredients
- 2 cups ripe raspberries
- 1 1/2 cup plant-based plain or vanilla yogurt
- 1/3 cup raw cashew butter or almond butter
- 9 oz semisweet chocolate chips
- 1 tbsp coconut oil
- Sea salt flakes, for garnish
Step 1: Prepare the Raspberries
- 2 cups ripe raspberries
Wash the ripe raspberries thoroughly to remove any dirt or debris, then gently pat them dry with a clean kitchen towel or paper towel.
It’s important to let them dry completely so the yogurt mixture adheres well.
Step 2: Make the Yogurt and Nut Butter Mixture
- 1 1/2 cup plant-based plain or vanilla yogurt
- 1/3 cup raw cashew butter or almond butter
- dried raspberries from Step 1
In a medium mixing bowl, combine the plant-based yogurt and cashew or almond butter.
Stir until smooth and well combined.
Then, gently fold in the cleaned and dried raspberries from Step 1, mixing until all the berries are evenly coated with the yogurt and nut butter mixture.
I always use vanilla yogurt for extra flavor, but plain works well too.
Step 3: Form and Freeze the Clusters
- raspberry-yogurt mixture from Step 2
Line a baking sheet with parchment paper.
Using a spoon, scoop portions of the raspberry-yogurt mixture and place them onto the prepared sheet, forming 6-8 clusters.
Place the baking sheet in the freezer and freeze the clusters for at least 30 minutes or until completely frozen.
For more evenly shaped clusters, I like to use two spoons to round them out.
Step 4: Melt the Chocolate
- 9 oz semisweet chocolate chips
- 1 tbsp coconut oil
In a microwave-safe bowl or using a double boiler, melt the semisweet chocolate chips with the coconut oil.
If using a microwave, heat in 30-second intervals, stirring each time, until the chocolate is smooth and fully melted.
Be careful not to overheat and scorch the chocolate—a gentle melt is best for dipping.
Step 5: Dip the Clusters and Add Finishing Touches
- frozen raspberry-yogurt clusters from Step 3
- melted chocolate from Step 4
- sea salt flakes, for garnish
Remove the frozen raspberry-yogurt clusters from the freezer.
Dip each cluster into the melted chocolate from Step 4, ensuring it is fully coated, and return them to the parchment-lined baking sheet.
Allow the chocolate to set and harden at room temperature or in the refrigerator.
Once the chocolate has set, sprinkle a pinch of sea salt flakes on top of each cluster for extra flavor and a bit of crunch.
