Chocolate Strawberry Yogurt Clusters
Ten frozen strawberry-Greek-yogurt mounds receive a chocolate and coconut-oil shell, then return to the freezer until the coating firms.
Ingredients
Yogurt Mixture
- 1.5 cups chopped strawberries Choose ripe strawberries for the best flavor.
- 1 cup plain Greek yogurt You can use flavored yogurt, but it may change the overall flavor.
- 1 tbsp honey Feel free to adjust the sweetness to preference.
- 1 tsp vanilla extract
Chocolate Coating
- 1 cup semi-sweet chocolate chips You can also use white chocolate chips.
- 2 tbsp coconut oil Can be omitted, but it helps the chocolate to thin for easier dipping.
Instructions
Method
- Wash and thoroughly dry the strawberries, then chop small. Stir with Greek yogurt, honey, and vanilla.
- Line a freezer-safe tray with parchment. Divide all of the filling into 10 equal mounds, roughly 1/4 cup each, leaving space between them.
- Freeze for about 2 hours or longer until the centers are firm and the mounds lift cleanly without bending.
- Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat briefly, stir thoroughly, and repeat until melted, allowing about 2 minutes depending on microwave power. Cool slightly before dipping.
- Take out a few mounds at a time. Use a fork and spoon to dip and coat them, letting excess chocolate drip off. Return to parchment; refreeze any centers that soften.
- Freeze for about 10 more minutes until the shells are firm. Store frozen and let each serving soften briefly until comfortable to bite.
Notes
- The timing includes an estimated 2-hour freeze and 10-minute coating set; thick centers or warmer freezers need longer.
- Store in the freezer for up to 1 month for best quality, with parchment between layers.