Banana Tahini Yogurt Clusters - the best no bake and healthy dessert. These clusters are simple to make but so delicious. They are also full of fiber, healthy fats, protein and antioxidants.
I love no bake desserts! For no bake desserts try my salted caramel yogurt clusters or my tahini oatmeal bars.
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Why you'll love this recipe
No complicated process here, these clusters are no bake and require no cooking.
It is gluten free, egg free and can easily be made vegan and dairy free.
Thanks to the greek yogurt it is higher in protein.
Ingredients for healthy chocolate covered date yogurt clusters
- dates
- yogurt
- flaky salt
See the recipe card for full information on ingredients and quantities.
Substitutions
- tahini - can be subbed with any nut butter.
- yogurt - vegan or regular yogurt can be used as long as it is thick.
- coconut oil - This can be omitted but it does help the chocolate to melt easier.
Step-by-Step Instructions
Step 1
Mix together cluster ingredients.
Step 2
Form clusters and freeze.
Step 3
Dip in chocolate, coat with salt and freeze again.
Step 4
Serve and enjoy!
Storage instructions
I recommend storing the clusters in the fridge in a sealed container for up to 3 days because this gives them the soft ice cream like texture.
You can also freeze them for 3 months and thaw them out as you want to eat them.
Recipe Pro-Tips
Make sure your clusters are full frozen before dipping them in chocolate. Otherwise they will melt and create a whole mess.
Use greek yogurt to make these clusters high in protein. In my experience greek yogurt takes a little longer to freeze and you may have to let the clusters freeze for a full 2 hours.
Recipe FAQS
It depends what kind of yogurt you use. If you use dairy free yogurt then these would be vegan.
Bananas are high in fiber and potassium.
Other healthy desserts
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Banana Tahini Yogurt Clusters
Ingredients
- ½ cup thick yogurt of choice can use sweetened or unsweetened, vegan or greek
- ¼ cup tahini or nut butter of choice
- 1 banana - diced
- 1 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- Add tahini and yogurt to a bowl. Mix until smooth. Add in bananas and mix again.
- Spoon* out mixture onto a sheet pan lined with parchment paper (a plate or other flat surface also works) into 5-6 evenly sized clusters. Freeze for 1-2 hours or overnight, until hardened. I have found that dairy yogurt takes longer to freeze than non dairy.
- Melt together chocolate and coconut oil. I melted mine for 3 30 second intervals in the microwave.
- Dunk each cluster in dark chocolate. Sprinkle over the rest of the flaky salt. Freeze again for 10-15 minutes, until set. Dig in and enjoy!**
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