1 cup Greek yogurt – any Greek yogurt you like - can use vegan too
*1 tablespoon of sweetener such as honey, maple syrup or agave if using plain greek yogurt
10ounces dark chocolate
Flaky Sea salt – optional for topping
Instructions
Line a baking sheet with parchment paper
In a mixing bowl combine the 2 cups of blueberries with the Greek yogurt and mix well to coat all of the blueberries in the yogurt. Note: Add one tablespoon of honey, maple syrup or agave if using plain Greek yogurt.
Use a spoon or cookie scoop to place small clusters of the yogurt-blueberry mixture onto the lined baking sheet.
Place them about 2 inches apart so they are not touching. I created 6-8 clusters.
Place the baking sheet with the yogurt clusters into the freezer for 20-25 minutes, until they are frozen solid.
In a microwave-safe bowl melt the chocolate in 30-second intervals until it is mostly melted then remove and stir to melt the rest of the chocolate until silky and smooth. Let the chocolate rest for 5 minutes.
Remove the yogurt clusters from the freezer and carefully dip each one into the melted chocolate using a spoon or fork to help coat each one, then place them back onto the lined baking sheet
Continue until you have coated all of the clusters. Top with a pinch of sea salt, if desired. Pop them back into the freezer for a few minutes just to harden the chocolate. ENJOY!