Ingredients
Equipment
Method
- Line a large baking sheet with parchment paper.
- Place diced strawberries into a large bowl. Add Greek yogurt and vanilla extract. Stir everything together until the berries are coated in the yogurt.
- Scoop the strawberry-yogurt mixture onto a parchment-lined baking sheet. Make each cluster about 2 tablespoons worth. Leave space between each cluster. You should get about 8 clusters.
- Transfer the baking sheet to the freezer for 30 to 45 minutes. The yogurt clusters will freeze but remain soft enough to eat.
- With about 10 minutes left on the timer, place chocolate chips in a small bowl with coconut oil. Melt in the microwave in 30-second increments, stirring between each increment, until the chocolate is smooth.
- Remove frozen clusters from the freezer. Using a large spoon, quickly dip each cluster into the melted chocolate and place it back on the baking sheet. Repeat until all clusters are coated in chocolate.
- Allow the clusters to sit for a few minutes. The chocolate will harden into a shell and the treat will be ready to eat.
Notes
You may find it helpful to work in batches. Melt 2 batches of the chocolate and take the clusters out of the freezer in batches as well. This will help prevent the chocolate from hardening too quickly and prevent the clusters from melting.
Melt the chocolate in a small, deep bowl. This makes dipping the clusters easier.