Strawberry Yogurt Chocolate Clusters (Print)

Juicy strawberries enveloped in creamy yogurt and coated with a crisp chocolate layer make a refreshing treat.

# Components:

→ Fruit & Yogurt

01 - 1½ cups fresh strawberries, hulled and chopped
02 - 1 cup Greek yogurt (plain or vanilla; dairy-free alternative optional)
03 - 1 to 2 tablespoons honey or maple syrup (optional)
04 - ½ teaspoon pure vanilla extract

→ Chocolate Coating

05 - 7 oz dark or milk chocolate, chopped or chips
06 - 1 tablespoon coconut oil (optional)

# Method:

01 - In a medium bowl, combine Greek yogurt, honey or maple syrup if using, and vanilla extract. Stir until uniform.
02 - Gently fold chopped strawberries into the yogurt mixture until evenly coated.
03 - Line a baking sheet with parchment paper. Use a spoon or scoop to deposit heaping tablespoons of the mixture onto the sheet, spacing clusters apart; approximately sixteen servings.
04 - Freeze the clusters for 1 to 2 hours until they are firm and solid.
05 - Melt chocolate and optional coconut oil in a microwave-safe bowl in 20-second intervals, stirring after each until smooth.
06 - Dip each frozen cluster into melted chocolate using a fork, ensuring full coverage. Let excess drip off and return clusters to the parchment-lined sheet.
07 - Freeze coated clusters for at least 30 minutes until the chocolate sets.
08 - Consume chilled directly from the freezer. Store any leftovers in an airtight container in the freezer for up to two weeks.

# Expert Advice:

01 -
  • They taste like frozen candy but pack real protein and fruit into every bite.
  • Fifteen minutes of hands-on work means you can have a two-week supply of guilt-free treats ready to grab.
  • Whether you're craving something sweet or need a refreshing pick-me-up on a hot day, these deliver.
02 -
  • If your yogurt mixture is too thin, the clusters will melt into puddles the moment you dip them; freezing until completely solid is non-negotiable.
  • Warm chocolate seizes when it meets cold yogurt, so working in batches and keeping everything chilled prevents a melted mess.
03 -
  • Freeze your fork in the freezer for five minutes before dipping; the cold metal keeps the chocolate from sliding off the clusters.
  • If your chocolate seizes or thickens, add just a few drops of coconut oil and stir gently over warm water to smooth it out again.
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