Chocolate Strawberry Yogurt Clusters

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between indulgent and healthy-ish. It’s easy to make, requires minimal ingredients, and is a great way to enjoy strawberries in a new form. Whether I’m craving a light dessert, a fun snack, or a healthier alternative to candy bars, these clusters hit the spot every time. Plus, they’re super freezer-friendly and totally kid-approved.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries

• Greek yogurt (plain or flavored)

• Honey or maple syrup (optional, for added sweetness)

• Dark or milk chocolate chips

• Coconut oil (to help melt the chocolate)

Directions

1. I dice fresh strawberries into small chunks and mix them in a bowl with Greek yogurt. If I want a touch more sweetness, I add a drizzle of honey or maple syrup.

2. Using a spoon, I drop small clusters of the strawberry-yogurt mixture onto a parchment-lined baking sheet.

3. I freeze the clusters for about 1-2 hours until they’re firm.

4. While they’re freezing, I melt chocolate chips with a bit of coconut oil in the microwave or on the stove.

5. Once the clusters are solid, I dip each one into the melted chocolate, coating fully or just drizzling over the top—depending on my mood.

6. I return the coated clusters to the freezer for another 15–20 minutes to let the chocolate set.

Servings and timing

This recipe makes about 10–12 clusters, depending on the size. Prep time takes about 10 minutes, plus 1–2 hours of freezing time and 15–20 minutes for final setting.

Variations

Sometimes I swap strawberries for other berries like blueberries or raspberries. I’ve also used flavored yogurts (like vanilla or strawberry) for a fun twist. Adding chopped nuts or shredded coconut into the yogurt mix gives extra crunch. For a protein boost, I stir in a scoop of protein powder with the yogurt before freezing.

Storage/reheating

I store these clusters in an airtight container in the freezer for up to 2 weeks. They’re best eaten straight from the freezer or after sitting out for just a minute or two. I don’t reheat them—just enjoy them frozen like ice cream bites.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but I prefer Greek yogurt because it’s thicker and holds its shape better when frozen. Regular yogurt tends to be a bit more watery.

How do I keep the chocolate from cracking?

I let the clusters sit at room temperature for about a minute before biting in. This helps prevent the chocolate from cracking too much when I take a bite.

Can I make this dairy-free?

Absolutely. I use a dairy-free yogurt like coconut or almond milk yogurt and pair it with dairy-free chocolate chips.

Are these clusters healthy?

I like to think of them as a healthier sweet treat. They have real fruit, yogurt for some protein and calcium, and dark chocolate for antioxidants. It’s all about balance.

Do I have to use coconut oil in the chocolate?

No, but I find it helps thin out the chocolate and makes dipping easier. If I skip it, I just melt the chocolate slowly and stir until smooth.

Conclusion

Chocolate Strawberry Yogurt Clusters are a simple, no-fuss treat that I can whip up anytime I have fresh strawberries and a sweet craving. They’re fun to make, freezer-friendly, and a great way to enjoy a refreshing snack that feels like dessert. I’ve made them countless times, and they never last long in my freezer.