Chocolate-Covered Strawberry Yogurt Clusters

Line a small baking sheet or large plate with parchment paper and set it aside. In a medium mixing bowl, combine the finely chopped strawberries, Greek yogurt, honey, and vanilla extract. Stir gently until the strawberries are evenly distributed throughout the creamy yogurt mixture and every spoonful contains plenty of fruit. Using a tablespoon or a small cookie scoop, portion the mixture into 12 clusters on the prepared baking sheet. The clusters do not need to be perfectly round - their rustic shape gives them a homemade look.

Transfer the tray to the freezer and freeze the yogurt clusters for about 2 hours, or until they are completely solid. Freezing the clusters thoroughly is important because it makes them much easier to coat in melted chocolate without losing their shape.

Once the clusters are fully frozen, prepare the chocolate coating. Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until the chocolate is completely melted, smooth, and glossy. Working quickly, remove a few frozen yogurt clusters from the freezer at a time. Dip each cluster into the melted chocolate or spoon the chocolate over the top, allowing any excess chocolate to drip off before placing it back onto the parchment-lined tray.

Before the chocolate hardens, sprinkle each cluster with freeze-dried strawberry crumbs or chopped roasted almonds, if desired. Return the coated clusters to the freezer for 10–15 minutes, or until the chocolate shell is completely firm and crisp. Serve straight from the refrigerator for a softer bite or directly from the freezer for a refreshing frozen treat with a crunchy chocolate coating.