Can I use frozen pomegranate seeds instead of fresh?

Yes, you can use frozen pomegranate seeds, but for best results, thaw them and pat dry before mixing into the yogurt. Excess moisture can affect the texture and make the clusters icy once frozen.

How do I store chocolate covered yogurt clusters, and for how long?

For the best soft ice cream–like texture, store the clusters in the fridge in a sealed container for up to 3 days . For long-term storage, freeze them for up to 3 months . Thaw a few minutes before serving to soften the shell slightly.

What type of yogurt is best for these clusters?

You can use Greek yogurt , Skyr , or plant-based yogurts like coconut, oat, or almond. Greek yogurt adds more protein, while plant-based options make it vegan. Just make sure your yogurt is thick for the best consistency in freezing and dipping.

Chocolate Covered Pomegranate Yogurt Clusters – Best No-Bake Snack

Name: Chocolate Covered Pomegranate Yogurt Clusters
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup pomegranate seeds – provides tartness and crunch; 1/2 cup unsweetened thick yogurt (Greek, skyr, or coconut) – creamy base and protein source; 1/4 cup cashew butter – adds richness and helps bind ingredients; 1/2 teaspoon vanilla bean paste or extract – enhances sweetness; 1 cup dark chocolate chips or pieces – forms the crunchy shell; 1 teaspoon coconut oil – helps melt chocolate smoothly; Flaky salt (optional) – balances the sweet and adds texture

Description

These Chocolate Covered Pomegranate Yogurt Clusters are a healthy, no-bake dessert perfect for a refreshing snack or light treat. They combine juicy pomegranate seeds with creamy yogurt and a crunchy dark chocolate coating, offering a balanced texture and flavor. Ideal for freezer storage and easy to customize for various diets.

Ingredients

Scale

1 cup pomegranate seeds – provides tartness and crunch
1/2 cup unsweetened thick yogurt (Greek, skyr, or coconut) – creamy base and protein source
1/4 cup cashew butter – adds richness and helps bind ingredients
1/2 teaspoon vanilla bean paste or extract – enhances sweetness
1 cup dark chocolate chips or pieces – forms the crunchy shell
1 teaspoon coconut oil – helps melt chocolate smoothly
Flaky salt (optional) – balances the sweet and adds texture

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Instructions

In a mixing bowl, combine yogurt, cashew butter, and vanilla extract until smooth.
Fold in pomegranate seeds gently to avoid crushing them.
Scoop out the mixture to form 5–6 clusters on a parchment-lined tray.
Freeze the clusters for 1–3 hours, or until completely solid.
In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth.
Dip each frozen cluster into the melted chocolate to fully coat it.
Place dipped clusters back on the parchment and sprinkle with flaky salt, if using.
Freeze again for 10–15 minutes until the chocolate is set.
Serve immediately or store for later enjoyment.

Notes

Ensure clusters are fully frozen before dipping to avoid melting in the chocolate.
Dairy yogurt may take longer to freeze than non-dairy options.
Store in fridge for 3 days for a soft texture or freeze for up to 3 months.
Use Greek yogurt for a protein boost.
Coconut oil is essential for smooth chocolate melting—do not omit.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cluster
Calories: 228 kcal
Sugar: 9 g
Sodium: 11 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0.01 g
Carbohydrates: 19 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 1 mg