Description
These Chocolate Strawberry Yogurt Clusters blend creamy Greek yogurt, juicy strawberries, and a touch of honey, all wrapped in a crisp chocolate shell. They’re refreshing, light, and incredibly simple—perfect for summer days or anytime sweet cravings hit.
Ingredients
Scale
Yogurt Mixture
- 1 1/2 cups chopped strawberries
- 1 cup plain Greek yogurt
- 1 tbsp honey
- 1 tsp vanilla extract
Chocolate Coating
- 1 cup semi-sweet chocolate chips
- 2 tbsp coconut oil
Instructions
- Prep the strawberries. Wash, hull, and chop the berries into small pieces. Pat them dry to minimize moisture and keep ice crystals at bay.
- Mix the yogurt base. Stir together yogurt, honey, and vanilla until smooth. Fold in the strawberry pieces gently.
- Form the clusters. Line a baking sheet with parchment. Spoon 1–2 tablespoon-sized mounds of the mixture onto the sheet.
- Freeze the yogurt. Freeze for 1–2 hours until firm enough to dip.
- Melt the chocolate. Microwave chocolate chips with coconut oil in short bursts, stirring until glossy and smooth.
- Dip the frozen clusters. Coat each frozen mound fully or drizzle chocolate on top for a lighter shell.
- Freeze again. Return clusters to the freezer for 30–45 minutes until the shell hardens.
- Serve or store. Enjoy right away or pack into an airtight freezer-safe container.
Notes
Active time: 15 minutes
Passive time: 2–3 hours freezing
Letting clusters fully freeze before dipping ensures clean coating.
If chocolate thickens, add a teaspoon of coconut oil and stir.