2 cups fresh blueberries (rinsed & dried)
1 cup vanilla Greek yogurt
1 cup chocolate chips
1 tsp coconut oil
Toss blueberries with yogurt until fully coated.
Scoop 6–8 clusters onto a parchment-lined baking sheet. Freeze for 20 minutes.
Melt chocolate chips with coconut oil in 30-second intervals, stirring in between.
Dip each frozen cluster in melted chocolate to create a shell.
Optional: Sprinkle with sea salt. Enjoy right away or store in the fridge!