Name: Salted Caramel Yogurt Clusters with Dates
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 12 pitted dates, roughly chopped; 1/2 cup thick yogurt of choice; 2 pinches flaky sea salt, divided; 1/4 cup almond butter; 1 cup dark chocolate chips; 1 teaspoon coconut oil

I love making these salted caramel yogurt clusters when I want a chilled dessert that feels rich and special without turning on the oven. I get a creamy yogurt center, chewy bites of dates, a nutty almond butter flavor, and a crisp dark chocolate shell in every cluster.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 pitted dates, roughly chopped

1/2 cup thick yogurt of choice

2 pinches flaky sea salt, divided

1/4 cup almond butter

1 cup dark chocolate chips

1 teaspoon coconut oil

Directions

I add the chopped dates, yogurt, almond butter, and 1 pinch of flaky sea salt to a mixing bowl.

I stir everything together until the mixture is well combined.

Then I line a sheet pan or flat plate with parchment paper.

I scoop the mixture into 5 to 6 even clusters and place them on the prepared surface.

I freeze the clusters for 1 to 2 hours, or until they are firm.

Next I melt the dark chocolate chips with the coconut oil until smooth, using short microwave intervals or a double boiler.

I dip each frozen cluster into the melted chocolate until fully coated.

After that I sprinkle the remaining pinch of flaky sea salt over the coated clusters.

I return the clusters to the freezer for 10 to 15 minutes, or until the chocolate is set.

I serve them straight from the fridge, or I let them sit for a few minutes when I want a slightly softer texture.

Servings and timing

I get 5 servings from this recipe.

I use about 10 minutes for prep time, 120 minutes for chilling time, and 130 minutes total.

I estimate each serving at about 300 calories.

Variations

I like swapping the almond butter for peanut butter or cashew butter when I want a different flavor. I sometimes use Greek yogurt for a thicker and tangier filling. When I want extra texture, I mix in chopped pecans, walnuts, or shredded coconut. I also like using semi-sweet chocolate instead of dark chocolate for a sweeter coating. For a deeper caramel feel, I sometimes add a tiny splash of vanilla to the yogurt mixture.

Storage/Reheating

I keep these clusters in an airtight container in the fridge for several days, and I like enjoying them cold straight from the container. For longer storage, I freeze them and separate layers with parchment paper so they do not stick together. I do not reheat them, since they are best served chilled. When I want a softer bite, I let them sit at room temperature for a few minutes before eating.

FAQs

Can I use a different type of yogurt?

I can use almost any thick yogurt I like. Greek yogurt works especially well because it gives me a creamy filling that holds its shape nicely.

Can I make these dairy-free?

I can easily make them dairy-free by using a plant-based yogurt. I just make sure it is thick enough so the clusters stay firm after freezing.

Do I have to use dates?

I use dates because they give the clusters their caramel-like sweetness and chewy texture. If I leave them out, the flavor and texture change quite a bit.

Can I make these ahead of time?

I love making these ahead because they store so well in the fridge or freezer. I can prepare a batch in advance and keep them ready for an easy dessert or snack.

Why do my clusters feel too soft?

I usually find that the clusters need more freezing time if they feel too soft. I also get better results when I use a thick yogurt instead of a runnier one.

Conclusion

I think these salted caramel yogurt clusters with dates are one of the easiest ways to make a dessert that feels both wholesome and indulgent. I get creamy, chewy, salty, and chocolatey bites with very little effort, and I love keeping a batch on hand for a simple treat any time of day.

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