Chocolate Strawberry Yogurt Clusters (Printable Version)

Sweet strawberries and creamy yogurt covered in chocolate create a delicious, protein-rich treat.

# What You Need:

→ Fruit & Yogurt

01 - 1 cup plain or vanilla Greek yogurt (full-fat or low-fat)
02 - 1 cup fresh strawberries, diced

→ Sweetener & Flavor

03 - 2 tablespoons honey or maple syrup
04 - 1 teaspoon vanilla extract (omit if using vanilla yogurt)

→ Chocolate Coating

05 - 1 ½ cups dark or semi-sweet chocolate chips
06 - 1 tablespoon coconut oil (optional, for smoother melting)

# How-To Steps:

01 - Line a baking sheet with parchment paper.
02 - In a medium bowl, mix Greek yogurt, diced strawberries, honey or maple syrup, and vanilla extract until the strawberries are evenly incorporated.
03 - Drop heaping tablespoon-sized portions of the mixture onto the prepared baking sheet, forming approximately 16 clusters.
04 - Place the baking sheet in the freezer for 45 minutes or until the clusters are firm and solid.
05 - Gently melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between until smooth.
06 - Using forks, dip each frozen cluster into the melted chocolate to fully coat, allowing excess chocolate to drip off before returning to the baking sheet.
07 - Freeze the chocolate-covered clusters for at least 15 minutes until the coating is firm and set.
08 - Enjoy immediately frozen or let clusters soften for 5 minutes at room temperature before serving.

# Helpful Tips:

01 -
  • It satisfies your chocolate craving while sneaking in protein and probiotics from the yogurt.
  • You can grab one straight from the freezer when you need a quick energy boost without feeling guilty.
  • The contrast between the tangy yogurt center and the crisp chocolate shell is honestly addictive.
02 -
  • If your clusters aren't frozen solid before dipping, they'll melt into the chocolate and create a goopy mess.
  • Stir the melted chocolate every few clusters to keep it smooth, and reheat briefly if it starts to thicken.
03 -
  • Use a cookie scoop to make uniform clusters that freeze and dip more evenly.
  • If the chocolate starts to seize, whisk in a tiny bit more coconut oil to bring it back to a smooth consistency.

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