These four ingredient Mini Egg Yogurt Clusters are my Easter twist on the viral frozen treats. The Greek yoghurt and peanut butter filling is packed with Cadbury Mini Eggs and enrobed in milk chocolate, then finished off with a sprinkling of more Mini Eggs.

Mini Egg Yogurt Clusters - mini egg easter treats

These really are the perfect individual Easter treat for frozen yogurt and chocolate lovers. They’re also great for those who like to include as much protein as possible in their diet. Oh and the kids will love them too, so long as you’re happy to share!

The Stars of my Mini Egg Yogurt Clusters

The Mini Eggs

I use Cadbury but you can use any kind of hard candied shell chocolate mini egg. You will need to crush them up, being careful not to break them up too much. Really, you just want to crack open each egg as you want mainly bigger big pieces. You will use these for the filling and to decorate.

The Filling

The filling is really simple, just Greek yogurt, smooth peanut butter and of course the Mini Eggs. You’ll use about ⅔ of the crushed Mini Eggs for the filling. For the peanut butter, try to use one that’s relatively runny like this one as it will be easier to mix into the yoghurt.

The Coating

If you do use Cadbury Mini Eggs, I definitely recommend you use Cadbury milk chocolate for the coating too. If you use a different make of mini eggs, you can use your favourite milk chocolate for the coating.

FAQ’s For My Mini Egg Yogurt Clusters

Can I feed more people with this recipe?

This recipe only makes six clusters but by all means it’s very easy just to double the recipe, especially if you want to feed a crowd or you just want them to last longer. You will just need space in your freezer for two trays.

How can younger children help make it?

These Mini Egg Yogurt Clusters are so easy to make, little ones will love to help you and it can double up as a fun Easter holiday activity.

How should I Store Mini Egg Yogurt Clusters?

As these are frozen yogurt treats, they should be kept in the freezer in an air-tight container or resealable food bag. They will always be safe to eat kept in the freezer, however, their texture may change slightly after three to six months. If you want to eat them as soon as you’ve made them, they just need freezing for 15 minutes once coated in chocolate and decorated. After that you’ll need to remove them from the freezer 15 to 30 minutes before you’re ready to eat, to soften a little. If it’s a hot summers day, then go for 15 minutes, if it’s a cold day, you may need to give it 30 minutes.

More on safe food storage and reheating.

What diets is this recipe suitable for?

My Mini Egg Yogurt Clusters are vegetarian, egg and gluten-free. They are NOT suitable for people with nut or diary allergies, or for vegans.

Are these Mini Egg Yogurt Clusters suitable for babies & toddlers?

Because of the broken up mini eggs, they are not suitable for babies. I would recommend they NOT be given to toddlers under two years old.

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Mini Egg Yogurt Clusters

This viral frozen yogurt treat gets an Easter twist with these easy, four ingredient Mini Egg and peanut butter filled clusters, enrobed in milk chocolate.

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Prep Time 10

Freezing time 1 15

Total Time 1 25

Course Dessert, Snack

Cuisine British

Servings clusters

Ingredients

250 g Cadbury Mini Eggs
120 g Greek yogurt
80 g smooth peanut butter
300 g milk chocolate, I used Cadbury
1 tablespoon coconut oil, optional (helps chocolate stop seizing)

Instructions

Put the Mini Eggs into a resealable food bag, close it and use a meat mallet or rolling pin to smash them open. Be careful not to crush them up too much, you still want biggish pieces.
Add the greek yogurt and peanut butter to a medium mixing bowl and stir until well combined. Tip in ⅔ of the crushed Mini Eggs and fold through well.
Using a serving spoon, add 6 spoonfuls of the yogurt mixture to a lined baking tray (first make sure it will fit in the freezer). Transfer to the freezer and leave to set for at least one hour.
After that time, add the chocolate to a shallow pasta bowl, breaking it into squares as you go. Add the coconut oil if using. Microwave for 45 seconds and then stir. Continue to microwave in 20 second bursts, stirring after each one, until the chocolate has fully melted and is smooth.
Remove the baking tray from the freezer. Working quickly, take one cluster and pop it into the melted chocolate. Use a fork to turn it round and make sure it gets fully coated. Lift it out and pop it back onto the tray. Immediately add some broken up mini eggs to the centre of the cluster before the chocolate sets, which will happen very quickly because the yoghurt is frozen. Repeat with the rest of the clusters. When done, return to the freezer. Freeze for 15 minutes, remove and enjoy. To have them another time, you’ll need to take them out of the freezer 15-30 mins before you are ready to eat to soften a little (15 mins if its a hot day!).

Notes

This recipe is very easily doubled if you’d like to make a freezer stash.

Baby & Toddler

Not suitable for under 2 years old.

STORAGE

Keep in the freezer in an air type container or resealable food bag. They will always be safe to eat when kept in the freezer, however, their texture may change slightly after three months.

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