Chocolate Strawberry Yogurt Clusters

I pulled this together on a Tuesday night when I needed something cold and sweet but didn't want to turn on the oven. The freezer did all the work while I caught up on emails. When I cracked through that first chocolate shell into the creamy strawberry yogurt, I realized I'd stumbled onto something I'd be making every week.

My neighbor brought her kids over one Saturday and they helped me dollop the yogurt onto the tray. We ended up with wildly different shapes, some the size of golf balls, others flat as pancakes. They didn't care. They just wanted to dip them in chocolate and declared it the best craft project ever.

Ingredients

• Greek yogurt: Full-fat makes these richer and helps them hold together when you dip them in chocolate, though low-fat works if that's what you have.
• Honey or maple syrup: Just enough sweetness to balance the yogurt's tang without making it cloying.
• Vanilla extract: A tiny splash that deepens the flavor and makes the whole thing smell like a bakery.
• Fresh strawberries: Dice them small so every bite gets fruit, and pat them dry so they don't water down the yogurt.
• Dark or semi-sweet chocolate: I like the bitterness against the creamy sweet yogurt, but milk chocolate works if you want it sweeter.
• Coconut oil: Thins the chocolate just enough to make dipping smooth and helps the shell snap when it sets.

Instructions

Prep the Pan:

Line your baking sheet with parchment so the clusters peel off easily later. Don't skip this or you'll be scraping frozen yogurt off the pan.

Mix the Base:

Stir together the yogurt, honey, and vanilla until it's completely smooth and there are no streaks. Fold in the strawberries gently so they stay in chunks.

Form the Clusters:

Drop heaping spoonfuls onto the parchment, aiming for twelve roughly equal mounds. They don't need to be perfect, just try to keep them similar in size so they freeze evenly.

First Freeze:

Pop the tray in the freezer for an hour until the clusters are solid and you can pick them up without them collapsing. This is the foundation for dipping.

Melt the Chocolate:

Combine the chopped chocolate and coconut oil in a bowl and microwave in short bursts, stirring each time until it's silky. You can also do this over simmering water if you prefer.

Coat Each Cluster:

Use two forks to lower each frozen cluster into the chocolate, roll it to cover, then lift and let the excess drip back into the bowl. Set it back on the parchment and repeat with the rest.

Set the Shell:

Freeze the dipped clusters for another ten to fifteen minutes until the chocolate hardens into a crisp shell. Then they're ready to eat or store.

Pin It

I brought a batch to a backyard barbecue last summer and set them out in a bowl of ice. People kept circling back, surprised something so simple tasted so good. One friend admitted she ate four before dinner and didn't feel bad about it.

Flavor Twists

Raspberries make these a little tarter, and blueberries turn the yogurt a beautiful purple. I've even tried chopped mango with white chocolate, and it felt like a tropical vacation in the middle of winter.

Storing and Serving

Keep them in an airtight container in the freezer and they'll last two weeks, though mine never make it that long. Let them sit out for a couple of minutes before biting in so the yogurt softens just enough to taste creamy instead of icy.

Quick Tips for Success

Pat your strawberries dry after dicing or the extra moisture will make the yogurt runny. Use a spoon with a deep bowl to scoop the clusters so they're thick enough to hold together. Work fast when dipping so the chocolate doesn't start to set before you're done.

• If the chocolate gets too thick, rewarm it for a few seconds and stir.
• Line up all your clusters before you start dipping so you can move quickly.
• A sprinkle of flaky sea salt on top before the second freeze adds a fancy touch.

Pin It

These little clusters have become my go-to when I want something sweet without the guilt or the effort. They taste like a treat, but they're really just fruit and yogurt hiding under a thin layer of chocolate.

Recipe FAQs

→ Can I use different fruits instead of strawberries?

Yes, raspberries or blueberries work well as alternatives, offering slight variations in flavor and texture.

→ What type of chocolate is best for coating?

Dark or semi-sweet chocolate gives a rich taste, but milk chocolate can be used for a sweeter finish.

→ How should I store the clusters?

Keep them in an airtight container in the freezer for up to two weeks to maintain freshness and texture.

→ Why add coconut oil to the chocolate?

Coconut oil helps achieve a smooth, glossy chocolate coating that hardens well when chilled.

→ Can I prepare the clusters ahead of time?

Absolutely, the clusters freeze well and can be made several hours or a day before serving.

→ Should clusters sit at room temperature before eating?

Allow clusters to rest for 2–3 minutes at room temperature for the best texture and ease of eating.