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These creamy, chocolate-dipped blueberry clusters combine indulgence with nutrition. Crunchy outside and completely soft inside. They are gluten-free and packed with protein.
Imagine tart blueberries, creamy cottage cheese, and crunchy pecans, all covered with silky, rich dark chocolate.
I absolutely love this sweet snack for its texture. If you’re like me and biting into a hard shell of chocolate to find soft, sweet filling inside gives you the highest sense of satisfaction, these clusters are for you.
I promise you, if you make a batch today, it won’t last longer than 2 days.
Because they’re that good. Just the perfect amount of sweetness in combination with cottage cheese that’s naturally so savory.
Pin this now to find it later
Pin ItI love this treat the most in the warm season because nothing beats a cold, chocolatey snack straight from the fridge.
This one is kid-approved, so if you have a few little ones, don’t expect these chocolate clusters to last long at all. The fun part is that you’ll sneak in some protein without the kiddos even knowing.
Ingredients and Substitutes
Blueberries (1 cup) – I love fresh blueberries, but you can also use frozen blueberries or other berries like chopped strawberries or raspberries.
Pecans, chopped (1/2 cup) – Swap them for walnuts, almonds, or hazelnuts.
Cottage cheese, low fat, blended (1 cup) – If you are not a fan of cottage cheese, you can use Greek yogurt.
Maple syrup (1 tbsp) – Feel free to replace with honey, agave, or a sugar-free option.
Vanilla extract (1 tsp) – Regular vanilla essence works fine.
CHOCOLATE COATING
Dark chocolate chips (1 ½ cups) – If you want to reduce the carbs, you can use sugar-free chocolate.
Coconut oil (1 tbsp) – You can also use vegetable oil.
Sea salt (a pinch)
How to Make Chocolate Dipped Blueberry Cottage Cheese Clusters
Step 1. Grab a bowl and add the blueberries, pecans, cottage cheese, maple syrup, and vanilla extract.
Step 2. Combine all the ingredients thoroughly.
Step 3. Cover a chopping board with parchment paper and form some clusters using the cottage cheese and blueberry mix. I’ve found that the best size is created by using 2 tablespoons of the mix per cluster.
Place the clusters in the freezer for 90 minutes. Make sure you don’t leave them too long since you want them to harden up a bit, but not completely freeze over.
They should still be soft on the inside.
Step 4. Before you take the clusters from the freezer, place the chocolate chips in a bowl with coconut oil. Cook them in the microwave and heat them up in 30-second increments.
Make sure you constantly mix the chocolate in between. Remove the cluster from the freezer and dip it into the chocolate mixture.
Step 5. Place the cluster back onto the chopping board and drizzle areas that you didn’t get covered with the chocolate. Sprinkle some sea salt on top.
Step 6. Allow the chocolate to harden. Eat the clusters immediately or place them in the fridge to have them later during the week.
Cut them in half before serving for smaller portions in case you’re counting your calories.
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Pin ItHow I Modify This Recipe
- Vegan-Friendly: Swap the cottage cheese for plant-based yogurt or blended silken tofu, and ensure the chocolate chips are dairy-free.
- Keto-Friendly: Use sugar-free dark chocolate and replace the maple syrup with a keto-friendly sweetener like erythritol.
- Nut–Free: Replace the pecans with sunflower seeds, pumpkin seeds, or skip them altogether.
My Tips & Tricks
- Smooth Texture: For the best texture, place the cottage cheese in a blender until it’s completely smooth. This eliminates any lumps and makes the clusters creamier.
- Experiment with Add–ins: Try adding shredded coconut, chia seeds, crushed freeze-dried fruits, or nut butter.
My Storage Tips
I admire those who can resist eating all of them. So, if you happen to have any leftovers, place them in an airtight container and keep them in the fridge for up to 5-6 days.
You can also keep them in the freezer for up to 3 months. Just make sure you take them out and thaw for 10 minutes before you eat them.
Chocolate Dipped Blueberry Cottage Cheese Clusters
Cals: 189 Protein: 3.6 Carbs: 18 Fat: 11
Ingredients
- 1 cup blueberries
- 1/2 cup pecans chopped
- 1 cup cottage cheese low fat, blended
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Chocolate coating
- 1 ½ cups dark chocolate chips
- 1 tbsp coconut oil
- A pinch sea salt
Instructions
- Cover a chopping board with parchment paper.
- In a large bowl, combine blueberries, pecans, cottage cheese, maple syrup and vanilla extract.
- Now form clusters from the mixture on the chopping board. Use about 2 tablespoons of mixture per cluster.
- Pop into the freezer for 90 minutes. You want the clusters too harden up a little bit but not to completely freeze over as the inside should be soft.
- Just before bringing the clusters out of the freezer, combine chocolate chips with coconut oil in a bowl. Pop into the microwave and heat up in 30s increments, mixing in between until the chocolate melts.
- Take the clusters out of the freezer and dip them in chocolate. Place them back onto the chopping board and drizzle areas that don’t have chocolate on them with a spoon.
- The chocolate will very quickly harden. Sprinkle them with sea salt.
- Store away whole inside the fridge, and cut in half before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
