Ingredients
🛒 Ingredients
Fresh Strawberries
You'll need 250 g fresh strawberries, finely chopped.
Choose ripe, flavorful berries that are still firm. Wash them first and then pat them completely dry before chopping.
For another way to turn seasonal berries into a cold dessert, No-Churn Organic Berry Sorbet takes fresh-fruit flavor in an entirely different direction.
Thick Greek Yogurt
Use 200 g thick Greek yogurt.
Full-fat Greek yogurt is recommended because its thicker consistency helps the clusters maintain their shape. Thin or runny yogurt can spread before freezing and make the clusters harder to coat.
Honey or Maple Syrup
Add 2 tablespoons, adjusting to taste depending on the sweetness of your strawberries and yogurt.
Vanilla Extract
Use 1 teaspoon, if desired.
Vanilla is optional, but it rounds out the tanginess of the Greek yogurt and complements both the strawberries and chocolate.
Chocolate
You'll need 200 g milk chocolate or semi-sweet chocolate.
Milk chocolate creates a sweeter dessert, while semi-sweet chocolate provides more contrast against the creamy strawberry filling.
Coconut Oil
Add 1 teaspoon, optional, for a smoother chocolate coating.
Instructions
Wash the strawberries and dry them thoroughly.
Remove the tops, chop the berries into small bite-size pieces, and set aside.
ALT: Fresh strawberries being washed, dried, and chopped into small pieces for strawberry yogurt clusters.
Combine the Greek yogurt, honey or maple syrup, and vanilla if using.
Stir gently until smooth and creamy.
The mixture should be thick enough to hold its shape when scooped. If it immediately runs or spreads, the yogurt is too thin.
ALT: Thick Greek yogurt mixed with honey and vanilla in a bowl until smooth and creamy.
Add the chopped strawberries and gently fold them into the yogurt with a spatula.
Avoid vigorous stirring—you want recognizable pieces of strawberry throughout the creamy center.
ALT: Chopped fresh strawberries folded into thick Greek yogurt for chocolate strawberry yogurt clusters.
Line a baking sheet or tray with parchment paper.
Spoon small portions of the strawberry-yogurt mixture onto the prepared tray.
Don't worry about making them perfectly round. Their slightly irregular shape gives the finished clusters a natural homemade appearance.
ALT: Strawberry Greek yogurt mixture spooned into individual clusters on a parchment-lined baking sheet.
Freeze the clusters for approximately 45–60 minutes, or until completely firm to the touch.
Don't try to coat partially frozen clusters. They need enough structure to withstand the melted chocolate without losing their shape.
ALT: Strawberry yogurt clusters arranged on parchment paper and frozen until completely firm.
Melt the chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between each interval until smooth.
Allow it to cool slightly for about 2–3 minutes.
Chocolate that's too hot can begin melting the frozen yogurt as soon as it touches the clusters.
ALT: Melted chocolate stirred in a small bowl until smooth for coating frozen yogurt clusters.
Using a spoon, pour or spoon the melted chocolate over each frozen cluster until completely coated.
Spoon the chocolate over the clusters rather than dipping them. This makes the coating easier to control while helping the clusters maintain their rustic shape.
ALT: Frozen strawberry yogurt clusters being covered with smooth melted chocolate using a spoon.
Return the chocolate-covered clusters to the refrigerator for 15–20 minutes, or until the chocolate shell has completely set.
Serve chilled for the best combination of crisp chocolate and creamy strawberry-yogurt filling.
ALT: Chocolate-covered strawberry yogurt clusters chilled until the chocolate shell is completely set.