Sweet Creamy Chocolate-Covered Strawberry Yogurt Clusters (Print Version)
Creamy strawberry Greek yogurt clusters dipped in chocolate and frozen until cold, crisp, and snackable.
# Ingredients:
For the yogurt clusters
01 -
2 cups (300 g) fresh strawberries, hulled and chopped small
02 -
1 cup (240 g) plain Greek yogurt, 2 percent or full-fat
03 -
2 tablespoons honey or maple syrup
04 -
1 teaspoon vanilla extract
05 -
Pinch of fine salt
For the chocolate shell
06 -
1 1/4 cups (210 g) semisweet chocolate chips
07 -
2 teaspoons refined coconut oil
08 -
Flaky sea salt, for topping
# Instructions:
01 -
Line a small baking sheet or freezer-safe plate with parchment paper. Make sure it fits flat in your freezer.
02 -
Stir the chopped strawberries, Greek yogurt, honey, vanilla, and fine salt in a bowl until the berries are evenly coated.
03 -
Scoop 10 small mounds, about 2 tablespoons each, onto the parchment. Leave space between them so they do not freeze together.
04 -
Freeze for 60-90 minutes, or until the clusters feel solid on the outside and lift cleanly from the parchment.
05 -
Microwave the chocolate chips and coconut oil in 20-second bursts, stirring after each burst, until smooth and glossy.
06 -
Dip a few frozen clusters at a time in the melted chocolate, return them to the parchment, and sprinkle lightly with flaky salt before the shell hardens.
07 -
Freeze for 10-15 minutes, until the chocolate shell is firm. Eat cold or store in an airtight freezer container.
# Notes:
01 -
Plan for 60-90 minutes of freezing before dipping.
02 -
Best eaten within 2 weeks for the creamiest texture.
03 -
Let sit 2-3 minutes before eating if frozen overnight.