Strawberry Yogurt Clusters (Printable Version)

Frozen strawberries and Greek yogurt dipped in chocolate make a cool, healthy bite.

# What You Need:

→ Fruit & Yogurt

01 - 1½ cups fresh strawberries, hulled and chopped
02 - 1 cup Greek yogurt, plain or vanilla
03 - 1–2 tablespoons honey or maple syrup, optional
04 - ½ teaspoon pure vanilla extract

→ Chocolate Coating

05 - 7 ounces dark or milk chocolate, chopped or in chips
06 - 1 tablespoon coconut oil, optional

# How To Make:

01 - In a medium bowl, mix Greek yogurt, honey or maple syrup if using, and vanilla extract until smooth.
02 - Gently fold chopped strawberries into the yogurt mixture until evenly coated.
03 - Line a baking sheet with parchment paper to prevent sticking.
04 - Scoop heaping tablespoons of the strawberry-yogurt mixture onto the paper-lined sheet, spacing clusters apart to total approximately 16 pieces.
05 - Freeze the clusters for 1 to 2 hours until firm and solid throughout.
06 - Melt chocolate and coconut oil, if using, in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
07 - Dip each frozen cluster into the melted chocolate, coating thoroughly; allow excess to drip off, then return clusters to the parchment-lined sheet.
08 - Freeze chocolate-coated clusters for at least 30 minutes until chocolate is set.
09 - Enjoy clusters directly from the freezer. Store any leftovers in an airtight container in the freezer for up to two weeks.

# Cooking Tips:

01 -
  • They taste like an indulgent frozen dessert but actually contain protein and real fruit.
  • Once frozen, they're grab-and-go perfect for the kind of snacking that doesn't feel like you're being "healthy."
  • The whole process takes about 15 minutes of actual work, with freezing doing the rest.
02 -
  • If your clusters are too soft when you dip them, the parchment will peel off and they'll stick to the chocolate—freeze them longer next time.
  • The coconut oil isn't just optional flavor; it genuinely changes how the chocolate flows and clings, making the coating less thick and chalky.
03 -
  • Don't skip the parchment paper—it saves you from frustrated scraping and makes cleanup instant.
  • If your chocolate isn't flowing smoothly when you dip, add coconut oil in small increments until it moves like silk without losing its snap.
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