Description
Chocolate Covered Pomegranate Yogurt Clusters are a refreshing, no-bake dessert combining creamy yogurt, juicy pomegranate seeds, and rich dark chocolate. This healthy treat is antioxidant-rich, easy to make, and perfect for both everyday snacking and festive occasions.
Ingredients
Scale
- ~1 cup pomegranate seeds: adds juicy tartness and antioxidants
- 1/2 cup thick yogurt: creamy base; use Greek, Skyr, or coconut yogurt
- 1/4 cup cashew butter: adds mild nuttiness and helps bind
- 1/2 tsp vanilla extract or paste: enhances flavor
- 1 cup dark chocolate chips or pieces: forms the chocolate coating
- 1 tsp coconut oil: thins chocolate for easy dipping
- Flaky salt (optional): balances sweetness with a savory touch
Instructions
- In a mixing bowl, stir together yogurt, vanilla, and cashew butter until smooth. Fold in the pomegranate seeds.
- Drop 5–6 spoonfuls of the mixture onto a parchment-lined tray or plate to form clusters.
- Freeze clusters for 1–3 hours, or until completely solid. Dairy-based yogurt may take longer.
- Melt chocolate and coconut oil together in the microwave in 30-second intervals, stirring until smooth.
- Dip each frozen cluster into the melted chocolate and place them back onto parchment paper. Sprinkle with flaky salt if using.
- Freeze again for 10–15 minutes until the chocolate is set. Let sit a minute or two before serving for best texture.
Notes
- Use an ice cream scoop for uniform cluster sizes.
- Clusters must be fully frozen before dipping in chocolate to avoid melting.
- Greek yogurt boosts protein content.
- Can be stored in the fridge for 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cluster
- Calories: 228
- Sugar: 9g
- Sodium: 11mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0.01g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 1mg