These matcha chocolate yogurt clusters are the perfect balance of creamy, fruity, and delicious matcha goodness. Yogurt clusters are a fan favorite, and our matcha twist on this trend takes it to a whole new level. These yogurt clusters are creamy, crunchy, and lightly sweet, sort of like a frozen bite-sized dessert. With juicy strawberries, tangy Greek yogurt, and a smooth matcha-infused white chocolate shell, they’re satisfying and a snack you’ll want to keep stocked in your freezer!
Why You’ll Love This Recipe
These yogurt clusters are beautiful, delicious, and healthy! The Greek yogurt adds a dose of probiotics, while matcha supplies antioxidants. These are great for an afternoon snack when you’re on the go or as a healthy bite-sized dessert. They’re refreshing and nourishing. A treat that feels as good as it tastes.
What Type of Matcha to Use
For this recipe, use a high-quality culinary-grade matcha, such as our Organic Chef’s Choice Matcha. Ceremonial-grade matcha is best reserved for drinking since it has a more delicate flavor. A good culinary-grade matcha still offers all the antioxidant benefits, and the flavor will still shine through even when mixed with chocolate.
Generally, if you’re cooking or baking, you want to use culinary-grade matcha. It has a bold flavor that stands out in recipes and delivers that signature earthy, umami matcha taste that pairs well with creamy, sweet components like white chocolate, without being overpowered.
Ingredients
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½ teaspoon matcha powder
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½ cup chopped fresh strawberries
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½ cup plain Greek yogurt
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1 teaspoon sweetener (honey, maple syrup, or sugar)
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4 ounces white chocolate
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1–2 teaspoons coconut oil
Directions
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Chop strawberries and add them to a bowl with Greek yogurt and sweetener of choice. Stir until well combined.
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Scoop about 2 tablespoons of the mixture per cluster and place them on a parchment-lined tray. You should get about five clusters.
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Freeze for 1–2 hours, or until solid.
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Meanwhile, in a small microwave-safe bowl, combine white chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until melted and smooth.
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Sift in the matcha powder and stir until evenly blended. If the mixture feels too thick, add a little more coconut oil to thin it.
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Dip each frozen cluster into the matcha chocolate until fully coated. Place back on the parchment-lined tray and let the coating set (you can refrigerate or freeze them briefly to speed it up).
Tips & Tricks
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Use high-quality matcha: The color should be bright green; dull or brownish matcha is usually a sign of a lower-quality product.
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Mix up the fruit: Try blueberries, raspberries, or mango chunks for a fun variation.
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Storage: Keep clusters in an airtight container in the freezer for up to two weeks. Let them sit at room temperature for 5 minutes before eating for the perfect texture.
Bottom Line
These Matcha Chocolate Yogurt Clusters are proof that a few simple, whole ingredients can turn a snack into something special. They’re satisfying, sweet, and just a bit of an energy boost thanks to the matcha. A great reminder that wellness can be both delicious and fun!
