Chocolate Strawberry Yogurt Clusters (Printer-friendly)

Creamy yogurt and fresh strawberry clusters coated in rich chocolate for a delightful treat.

# What You Need:

→ Yogurt Filling

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

→ Chocolate Coating

05 - 7 ounces 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 - Place clusters in the freezer for 1 hour until firm and easy to handle.
06 - Melt chopped chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between, or over a double boiler until smooth.
07 - Remove clusters from freezer and dip each into melted chocolate using two forks, coating completely; allow excess chocolate to drip off and return to the baking sheet.
08 - Freeze coated clusters for 10 to 15 minutes until chocolate is firm.
09 - Serve immediately or store in an airtight container in the freezer for up to 2 weeks.

# Expert Tips:

01 -
  • They're ready in under an hour and feel fancier than the five minutes of actual work they demand.
  • The contrast between cold, tangy yogurt and crisp chocolate is genuinely addictive.
  • Perfect for when you want dessert that doesn't require turning on the oven or heating up the kitchen.
02 -
  • If your yogurt seems too soft after the first freeze, give it another 15–20 minutes; rushing this step means clusters that fall apart mid-dip.
  • Tempering chocolate isn't necessary here, but keeping your dipping chocolate warm (not hot) makes the coating smooth and prevents a dull, streaky finish.
03 -
  • Use full-fat Greek yogurt without question—it freezes properly and tastes incomparably better than the non-fat version.
  • Chop your chocolate into small, even pieces so it melts smoothly without any seized, grainy texture.

Return