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Chocolate Strawberry Yogurt Clusters

Indulge in these delightful bite-sized clusters of Greek yogurt mixed with strawberries and coated in dark chocolate, perfect for a quick snack or a healthy dessert.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 clusters
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Yogurt Mixture
  • 2 cups plain Greek yogurt Substitute full-fat for creamier texture or non-dairy coconut yogurt for a vegan version.
  • 1 cup fresh strawberries, hulled and finely chopped Frozen strawberries can be used; just thaw and drain.
  • 3 tablespoons honey or maple syrup Adjust to taste; swap for a sugar-free sweetener if desired.
  • 1 teaspoon pure vanilla extract
For the Chocolate Coating
  • 1/2 cup dark chocolate chips or chopped dark chocolate Choose 60 to 70 percent cacao for best contrast.
  • 1 tablespoon coconut oil or unsalted butter Helps the chocolate set smooth; omit for dairy-free if using coconut oil.
  • pinch sea salt
  • Optional mix-ins: chopped nuts (almonds or pistachios), shredded coconut, or a sprinkle of granola for crunch.

Method
 

Preparation
  1. Line a baking sheet with parchment paper or use silicone mats for easy release.
  2. In a bowl, stir together the Greek yogurt, honey, and vanilla until smooth and slightly glossy. Taste and adjust sweetness.
  3. Gently fold in the chopped strawberries and any optional mix-ins. Chill in the fridge for 10 minutes if the mixture is too runny.
  4. Using a small spoon or scoop, dollop rounded mounds of the yogurt-strawberry mixture onto the prepared sheet, spacing them about an inch apart.
Freezing and Coating
  1. Place the tray in the freezer and let the clusters firm for 30-45 minutes.
  2. In a small heatproof bowl set over barely simmering water, melt the dark chocolate with the coconut oil until smooth and glossy.
  3. Spoon the melted chocolate over each frozen yogurt mound, coating the tops and letting some drizzle down the sides.
  4. Return the tray to the freezer for another 30 minutes, or until the chocolate is fully set.
Storage
  1. Transfer the clusters to an airtight container and keep them frozen until ready to serve.

Notes

For sweeter clusters, stir in an additional tablespoon of honey. For a lower-sugar version, reduce the honey and add more vanilla.