Pistachio Yogurt Clusters
Yield: 4 Large Clusters Prep Time: 10 minutes Total Time: 1 hour 15 minutes
Ingredients
28 g (¼ Cup) Pistachios
2 Dates
240 g (1 Cup) Plain Greek Yogurt
40 g (2 Tbsp) Pistachio Butter
20 g (1 Tbsp) Honey
150 g (¾ Cup) Dark Chocolate, Melted
Recipe
Chop up the pistachios and dates into small chunks.
In a bowl, mix together the chopped pistachios, chopped dates, yogurt, pistachio butter, and honey until it is well combined.
Line a plate or cutting board with parchment paper. Pour the yogurt mixture onto the paper, creating 4 circular clusters.
Laila’s Tip: You can use less yogurt mixture in each cluster to create more than 4.
Place the clusters into the freezer for 1 hour.
Melt the chocolate. Remove the clusters from the freezer and while they are still very cold, dip them into the chocolate.
Laila’s Tip: If the chocolate falls off of the cluster when dipping it then your chocolate is not warm enough. The chocolate should be runny and very thin. If your chocolate is a bit thicker than this then warm it up for a few seconds in the microwave or over a double boiler.
Place the cluster back on the parchment paper after being fully dipped. The chocolate shell should quickly cool and harden.
Laila’s Tip: The cluster will be easier to eat and handle if fully coated in chocolate. I tested dipping half of the cluster and that worked but the yogurt melted/softened a lot faster than the chocolate did.
Serve immediately or store in the freezer.
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Happy Baking!