Chocolate Strawberry Yogurt Clusters (Printer-friendly)
Creamy yogurt and fresh strawberries coated in a crisp chocolate shell for a delightful bite.
# What You’ll Need:
→ Yogurt Filling
01 - 1 cup plain or vanilla full-fat Greek yogurt
02 - 1 tablespoon honey or maple syrup
03 - 1 teaspoon vanilla extract
04 - 1 cup fresh strawberries, diced
→ Chocolate Coating
05 - 7 ounces dark or semi-sweet chocolate, chopped
06 - 1 tablespoon coconut oil
# How to Make It:
01 - Line a baking sheet with parchment paper.
02 - In a medium bowl, blend Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
03 - Gently fold diced strawberries into the yogurt mixture.
04 - Drop heaping tablespoons of the yogurt mixture onto the prepared baking sheet, shaping 12 clusters.
05 - Place clusters in the freezer for 1 hour until firm and easy to handle.
06 - Melt chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth, or use a double boiler.
07 - Remove clusters from freezer and dip each into melted chocolate using two forks to coat fully, allowing excess to drip off. Return to baking sheet.
08 - Freeze clusters again for 10 to 15 minutes until chocolate hardens.
09 - Serve immediately or store in an airtight container in the freezer for up to two weeks.
# Expert Tips:
01 -
- No oven required—just a freezer and fifteen minutes of hands-on time, perfect for when you want homemade without the heat.
- That crisp chocolate snap followed by creamy, cold yogurt is the textural contrast that makes your taste buds wake up.
- They taste fancy enough to serve at a dinner party but casual enough to stash in your freezer for a midnight snack.
02 -
- If your yogurt mixture seems too wet, it's usually because you're using a low-fat version or the strawberries were especially juicy—drain off any excess liquid before freezing or your clusters will stay soft.
- Chocolate temperature matters more than you'd think; if it cools while you're dipping, it'll coat thickly and unevenly instead of creating that thin, snappy shell everyone loves.
03 -
- Chop your chocolate into small, even pieces so it melts smoothly without hot spots that might seize or scorch.
- Keep the coconut oil measurement honest; too much and your coating stays soft, too little and it becomes thick and chalky instead of thin and snap-worthy.