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Chocolate Strawberry Yogurt Clusters

Chocolate strawberry yogurt clusters with a thick, creamy pink center and a glossy dark chocolate shell. Freeze-dried strawberry crumbs give a jammy flavor and a visible, broken-edge center for a yogurt bark bite feel.
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Prep Time 20 minutes
Freezing 2 hours
Total Time 2 hours 20 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Yogurt mixture
  • 1.5 cup plain Greek yogurt
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 0.5 cup freeze-dried strawberries finely crushed, plus more for topping
Chocolate coating
  • 1 cup dark chocolate chips or melting wafers
  • 1 tsp coconut oil

Equipment

  • 1 sheet pan

Method
 

Make the pink yogurt base
  1. Stir together plain Greek yogurt, honey, vanilla extract, and finely crushed freeze-dried strawberries until completely combined and pink.
  2. Drop heaping tablespoons of the yogurt mixture onto a parchment-lined sheet pan, spacing them apart.
Freeze until solid
  1. Freeze for at least 2 hours until completely solid.
Dip in dark chocolate
  1. Melt dark chocolate chips or melting wafers with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  2. Working quickly, dip each frozen yogurt cluster in melted chocolate using a fork; let excess drip off and return it to the parchment.
  3. Sprinkle with extra crushed freeze-dried strawberries immediately; return to the freezer for 15 minutes until the chocolate sets.
  4. Store the clusters in the freezer.

Notes

For the cleanest chocolate coating and fastest setting, keep the frozen clusters in the freezer until you’re ready to dip, then do one fast batch at a time. Store in the freezer up to 2 months for best texture. Not freezer-to-fridge friendly—these are best served straight from frozen. For a dairy-light option, use lactose-free Greek yogurt (texture may soften slightly).