Matcha pecan yogurt clusters are perfectly sweet, creamy, and surprisingly easy to make. This healthier frozen treat will be your new favorite for sure!
These matcha yogurt clusters are much lighter than traditional ice cream yet amazingly satisfying. There’s the beautiful combo of rich green tea flavor and nuttiness wrapped in a decadent chocolate shell. Once you bite in, you will be wowed by the contrast of creamy filling and crunchy chocolate layer!
All it takes is mixing the ingredients in one bowl, freezing to set, and coat with melted chocolate. They are such an easy delicious dessert that requires absolutely no baking.
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Ingredients for this recipe
- Sweetened almond milk yoghurt
- Honey - Use sugar for vegan option
- Matcha powder
- Crushed pecans
- Non-dairy chocolate chips
- Flaky salt (optional)
How to make matcha pecan yogurt clusters
1. Make the filling. Mix the yogurt, honey, matcha and pecan in a bowl.
2. Freeze. Line a large plate with parchment paper. Then dollop portions of 3 tablespoons over the parchment paper and freeze for 45 minutes or until solid.
3. Melt chocolate. Place the chocolate chips in a small microwavable bowl. Microwave to melt in 20 seconds increments, or melt in a double boiler on the stovetop.
4. Coat. Remove the frozen yoghurt clusters out of the freezer. Dip each of them with melted chocolate, coating both sides. Sprinkle flaky salt immediately after dipping each of them before the chocolate hardens.
5. Freeze again. Put back onto the same parchment paper and freeze for another 10 minutes.
FAQs
Matcha yogurt clusters are the best when eaten half frozen. You can freeze them for up to 1 month, covered tightly. Thaw them at room temperature for 10-20 minutes or until soft enough to bite into. If you need to stack them, place a parchment paper in between layers to prevent sticking.
Maple syrup tends to be a lot runnier than honey, which could make the yogurt clusters difficult to hold their shape. I suggest using sugar to substitute honey, or you can also omit the sweetener if preferred.
More matcha recipes...
Recipe
Matcha Pecan Yogurt Clusters
Equipment
- Parchment paper
Ingredients
- 1 cup sweetened almond milk yogurt
- 2 tablespoons honey sugar for vegan option
- 1½ teaspoon matcha powder
- 3 tablespoons crushed pecans
- 1 cup dairy-free chocolate chips I use bitter sweet
- Flaky salt as optional topping
Instructions
- Mix the yogurt, honey, matcha and pecan in a bowl.
- Line a large plate with parchment paper. Then dollop portions of 3 tablespoons over the parchment paper.
- Freeze for 45 minutes or until solid.
- Place the chocolate chips in a small microwave safe bowl. Microwave to melt in 20 seconds increments, or melt in a double boiler on the stovetop.
- Remove the frozen yoghurt clusters out of the freezer. Dip each of them with melted chocolate, coating both sides. Sprinkle flaky salt immediately after dipping each of them before the chocolate hardens.
- Put back onto the same parchment paper and freeze for another 10 minutes.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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