Chocolate Strawberry Yogurt Clusters (Print version)

Creamy yogurt and fresh strawberries coated in a crisp chocolate shell for a delicious, easy snack.

# Ingredient List:

→ Yogurt Filling

01 - 1 cup plain or vanilla full-fat Greek yogurt
02 - 1 tablespoon honey or maple syrup
03 - 1 teaspoon vanilla extract
04 - 1 cup fresh strawberries, diced

→ Chocolate Coating

05 - 7 oz dark or semi-sweet chocolate, chopped
06 - 1 tablespoon coconut oil

# How To Make It:

01 - Line a baking sheet with parchment paper.
02 - In a medium bowl, combine Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
03 - Gently fold diced strawberries into the yogurt mixture.
04 - Drop heaping tablespoonfuls of the mixture onto the prepared baking sheet to create 12 clusters.
05 - Freeze the clusters for 1 hour until firm and easy to handle.
06 - Melt chocolate and coconut oil together in a microwave-safe bowl in 30-second increments, stirring until smooth, or use a double boiler.
07 - Remove clusters from freezer and dip each into the melted chocolate using two forks to coat completely, letting excess drip off. Return to baking sheet.
08 - Freeze clusters again for 10 to 15 minutes until chocolate is set.
09 - Serve immediately or store in an airtight container in the freezer for up to 2 weeks.

# Expert Advice:

01 -
  • They taste indulgent but are secretly made with wholesome ingredients you probably already have.
  • No oven, no mixer, just a spoon and a freezer doing all the work for you.
  • The contrast between creamy frozen yogurt and snappy chocolate is genuinely addictive.
  • You can grab one straight from the freezer when you need something sweet without the guilt.
02 -
  • If you skip the coconut oil, the chocolate can crack and flake off instead of forming a clean shell.
  • Freeze the yogurt clusters completely before dipping, or they will melt and slide right off the fork into the chocolate.
  • Work quickly when coating, the warmth of your hands can soften the yogurt faster than you think.
03 -
  • Add a pinch of sea salt to the melted chocolate for a sweet and salty finish that makes them taste even more gourmet.
  • Use a silicone baking mat instead of parchment if you have one, the clusters peel off even easier.
  • Double the batch and keep half plain, half chocolate-coated, so you have options depending on your mood.

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