Chocolate Strawberry Yogurt Clusters
An easy and indulgent dessert made with fresh strawberries and creamy Greek yogurt, coated in semi-sweet chocolate. Perfect for busy weeknights!
Ingredients
Essentials
- 1.5 cups chopped strawberries fresh or thawed from frozen, hulled and roughly chopped
- 1 cup plain Greek yogurt thick yogurt helps the clusters hold together
- 1 tablespoon honey optional for extra sweetness
- 1 teaspoon vanilla extract adds warmth to the flavor
- 1 cup semi-sweet chocolate chips for coating
- 2 tablespoons coconut oil thins the chocolate for dipping
Optional Add-ons
- 1 pinch flaky sea salt for topping
- 1 cup mini chocolate chips for additional crunch
- 1 cup unsweetened shredded coconut for a tropical twist
- 1 cup white chocolate for drizzling (optional)
- 1 tablespoon freeze-dried strawberry powder to enhance berry flavor
Instructions
Preparation
- Line a baking sheet or large plate with parchment paper to prevent sticking.
- In a large bowl, combine the chopped strawberries, Greek yogurt, honey, and vanilla. Stir until evenly mixed.
- Use a tablespoon or small cookie scoop to drop ~2 tablespoons of the yogurt mixture onto the parchment for about 10 clusters.
- Place the baking sheet in the freezer and freeze until completely firm, about 1-2 hours.
Coating
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 15-30 second intervals, stirring until smooth.
- Carefully remove a frozen cluster and use a spoon to coat it in melted chocolate, ensuring thorough coverage.
- Return chocolate-coated clusters to the parchment and sprinkle optional toppings while the chocolate is still wet.
- Place the tray back in the freezer for a few minutes to harden the chocolate.
Notes
Clusters can be stored in an airtight container in the freezer for up to 2-3 weeks. They can also be softened slightly in the fridge before serving.