Chocolate Strawberry Yogurt Clusters
Creamy yogurt and juicy strawberries dipped in smooth chocolate make these Chocolate Strawberry Yogurt Clusters a quick, healthy snack that feels like dessert. Perfect for easy snack prep and no‑bake treats.
Equipment
- Baking sheet
- Parchment paper
- Mixing Bowl
- Microwave-safe bowl
- spoon or small cookie scoop
- fork or dipping spoon
Ingredients
- 1.5 cups fresh strawberries washed, hulled, and finely diced
- 1 cup plain Greek yogurt full‑fat or 2% for best texture
- 1 tablespoon honey or maple syrup optional
- 1 teaspoon pure vanilla extract
- 1 cup semi‑sweet or dark chocolate chips
- 1 tablespoon coconut oil or neutral oil
- pinch flaky sea salt optional
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the diced strawberries, Greek yogurt, honey or maple syrup (if using), and vanilla extract. Stir until smooth and well combined.
- Using a tablespoon or small cookie scoop, portion the strawberry‑yogurt mixture into 10–12 small clusters on the prepared baking sheet, leaving space between them.
- Place the baking sheet in the freezer for 1–2 hours, until the clusters are frozen solid.
- While the clusters freeze, add the chocolate chips and coconut oil to a small microwave‑safe bowl. Heat in 15–20 second bursts, stirring between each, until smooth.
- Dip each frozen cluster into the melted chocolate, letting excess drip back into the bowl, then return them to the parchment.
- Sprinkle lightly with flaky sea salt if desired, then freeze for another 15–20 minutes to set the chocolate.
- Transfer the clusters to an airtight container and store in the freezer until ready to enjoy.
Notes
- Use small, finely diced strawberries to prevent excess moisture and icy pockets.
- Let the chocolate cool slightly before dipping for a smoother coating.
- Store in an airtight container in the freezer for up to 1–2 weeks.