Step 1

Line a baking sheet with parchment paper. In a medium bowl, mix blueberries, walnuts, and Greek yogurt until well combined. Scoop the mixture into clusters (about 2 tablespoons each) onto the baking sheet and freeze for 1-1.5 hours, or until firm.

Step 2

About 10 minutes before the clusters finish freezing, microwave the chocolate chips and coconut oil in 30-second increments until melted, stirring in between. Let cool for about 5 minutes to avoid melting the yogurt clusters..

Step 3

Dip each frozen yogurt cluster into the melted chocolate using two forks to handle them. Place them back on the baking sheet, sprinkle with flaky sea salt if desired, and freeze or refrigerate for 10 minutes to harden the chocolate shell.

Step 4

Enjoy immediately or store leftovers in an airtight container in the fridge for up to one week (You can also store in the freezer, but the yogurt gets really hard. In this case you’ll need to thaw before eating).