Viral yogurt clusters are all the rage . . . here is my fall adaption!
I love all the fall recipes! We have so many family favorites, like:
Where I live in Zambia, the seasons are opposite of the United States. So when September comes, rather than starting to cool off, it gets super hot. But I still crave all the fall things! So this *frozen* fall recipe is particularly exciting if it is still a bit warm where you live.
These pumpkin yogurt clusters are inspired by the viral yogurt clusters from earlier this year. This pumpkin maple adaption is perfect for fall.
Another great thing about this recipe is that it is healthy, and also customizable if you want to make it dairy free! You can use your favorite dairy free yogurt and chocolate in place of the ones I used. These chocolate chips are vegan, dairy free, nut free, and gluten free.
You only need a few things to make these frozen pumpkin yogurt clusters . . .
- plain Greek yogurt
- maple syrup
- pumpkin spice
- dark chocolate
- coconut oil
- granola (optional)
How to make pumpkin spice yogurt clusters:
First, combine yogurt, maple syrup, pumpkin spice, and pumpkin puree in a medium bowl.
Stir well until all ingredients are combined.
Next, line a large baking sheet (this one is our favorite) with parchment paper. Then spoon dollops of the pumpkin mixture onto the baking sheet like this.
Sprinkle with granola, if desired.
Freeze until firm, at least a couple of hours. When the yogurt clusters are frozen, prepare your chocolate. Melt the chocolate and coconut oil in a double boiler, or in the microwave at 50% power, stirring every 30 seconds until melted and smooth.
Dip the frozen yogurt clusters in the chocolate, working quickly, then put back in the freezer until the chocolate hardens.
You can also put in the refrigerator, I prefer them this way for a softer bite.
Enjoy these delicious pumpkin yogurt clusters for a sweet and healthy treat!
- 2 cups greek yogurt
- 1/4 cup pureed pumpkin
- 1/2 cup maple syrup
- 1 tsp. pumpkin pie spice
- 8 oz. dark chocolate or semi sweet chocolate chips
- 1 T. coconut oil
- granola for sprinkling, optional
- In a medium bowl, combine yogurt, pumpkin, syrup, and spice.
- Line a baking sheet with parchment paper, and spoon dollops of the yogurt mixture onto the paper.
- Freeze for at least 2 hours or until firm.
- In a double boiler or microwave, melt chocolate and oil until smooth. If using microwave, set at 50% power and sitr every 20 seconds.
- Remove frozen pumpkin clusters from freezer and dip in chocolate.
- Put back in freezer for a few minutes to harden.
- I like to store these in the fridge for a softer bite when snacking.