Ingredients
— The Yogurt Clusters —
1 ½ cups fresh strawberries, washed and finely chopped
¾ cup Greek yogurt (vanilla or plain)
1 tablespoon honey or maple syrup (optional, depending on yogurt sweetness)
½ teaspoon vanilla extract
— The Chocolate Shell —
1 cup semi-sweet or dark chocolate chips
1 tablespoon coconut oil (essential for a thin, snappy shell)
Flaky sea salt (optional garnish)
Instructions
1. **Prep:** Line a baking sheet or large plate with parchment paper or wax paper. Make sure it fits in your freezer!
2. **Mix Base:** In a medium bowl, combine the finely chopped strawberries, Greek yogurt, honey (if using), and vanilla extract. Stir until the berries are evenly coated in the yogurt.
3. **Scoop:** Using a spoon or a small cookie scoop, drop dollops of the mixture onto the prepared baking sheet. You should get about 10–12 clusters. Flatten them slightly if you want them to be easier to bite.
4. **Freeze:** Place the tray in the freezer for at least 1 hour, or until the clusters are frozen solid and hard to the touch.
5. **Melt Chocolate:** In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
6. **Dip:** Remove the frozen clusters from the freezer. Working quickly (so they don’t melt), dip each cluster into the melted chocolate. Use a fork to lift it out, letting excess chocolate drip off.
7. **Set:** Place the dipped clusters back onto the parchment paper. The cold yogurt will make the chocolate harden almost instantly. Sprinkle with flaky sea salt immediately before the chocolate sets completely.
8. **Final Freeze:** Return the tray to the freezer for 10–15 minutes to fully set. Store in the freezer until ready to eat.
Notes
Chop Size: Chop the strawberries quite small. Large chunks make the clusters bumpy and harder to coat in chocolate.
Yogurt Choice: Use a thick Greek yogurt. Regular yogurt has too much water content and will result in icy, rock-hard clusters rather than creamy ones.
Coconut Oil: Don’t skip the coconut oil in the chocolate! It thins the chocolate for easier dipping and ensures the shell snaps when you bite it.
Storage: These must be stored in the freezer, or the yogurt will melt. Let them sit at room temperature for 2–3 minutes before eating so they soften slightly.
- Prep Time: 15
- Category: Dessert / Snack
- Method: No-Bake / Freeze
- Cuisine: Healthy / Viral Trend
- Diet: Gluten Free