Chocolate Covered Strawberry Yogurt Clusters

Line a small baking sheet, tray, or large plate with parchment paper. In a medium bowl, combine the chopped strawberries, Greek yogurt, honey, and vanilla extract, stirring until evenly mixed. Using a spoon or small cookie scoop, drop 12 equal portions of the mixture onto the prepared tray, leaving space between each cluster. Freeze for 1½ to 2 hours, or until completely firm.

Once the yogurt clusters are frozen, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval, until the chocolate is fully melted, smooth, and glossy.

Working quickly, dip each frozen yogurt cluster into the melted chocolate using a fork or spoon to coat it completely. Allow any excess chocolate to drip off before placing the coated cluster back onto the parchment-lined tray. Sprinkle with crushed freeze-dried strawberries, if desired, before the chocolate begins to set.

Return the chocolate-covered clusters to the freezer for 10–15 minutes, or until the chocolate shell is firm. Serve directly from the refrigerator or freezer for the best texture, with a crisp chocolate coating and a creamy, fruity center.