Blueberry Yogurt Clusters with Caramel and Coconut
Equipment
- 1 silicone mini-muffin tray https://amzn.to/3Yce3DZ
Ingredients
Toasted Coconut:
- 1 teaspoon butter
- 1/3 cup shredded coconut
Blueberry Yogurt:
- 1/2 cup plain greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1/2 teaspoon lemon juice
- dash salt
- 1-1/2 cups fresh or frozen blueberries
Salted Caramel Drizzle:
- 1/4 cup almond butter
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- dash salt
Melted Chocolate:
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
Toasted Coconut:
- Melt one teaspoon of butter in a frying pan and add 1/3 cup of shredded coconut. Continually mix them so they don't burn. When they turn a light brown color, remove them from heat and allow them to cool.
Blueberry Yogurt:
- Add the greek yogurt, honey, vanilla, lemon juice, and salt to a bowl and mix with a spatula until smooth. Fold in the blueberries. You can use fresh or frozen blueberries. The frozen blueberries will color the yogurt purple, which looks beautiful.
Salted Caramel Drizzle:
- Add the almond butter, maple syrup, coconut oil, and dash of salt to a bowl. Mix with a fork until well combined. Pour the caramel into a sandwich bag and clip the end to make a piping bag.
Melted Chocolate:
- Add the chocolate chips and coconut oil to a microwave-safe bowl and heat for 30 seconds in the microwave. Remove the bowl and mix the chocolate. Microwave for an additional 25 seconds and then mix well.
Cluster Assembly:
- Spoon a small amount of chocolate into the bottom of each cup in a mini-muffin tray. Add a scoop full of blueberry yogurt to each cup using a small cookie scoop.Pipe a swirl of caramel sauce over the yogurt.Spoon a small amount of chocolate over the top of the caramel sauce. Sprinkle a dash of course sea salt and toasted coconut over the melted chocolate in each cup.Freeze for 1-2 hours until set.
Video
Did you make this recipe?Please let me know in the comments below how it turned out :)