Save My friend Sarah brought these to a summer potluck last year and I literally could not stop eating them. She laughed and said they were just yogurt and fruit but there was something magical about the way the cold tangy yogurt popped against the sweet strawberries and that snap of chocolate. I went home that night and made three batches.
Last month my daughter had her soccer team over and I served these instead of store-bought popsicles. The girls went quiet for about thirty seconds just crunching into them and then suddenly they were all asking for the recipe. Now every team snack rotation someone shows up with a batch.
Ingredients
- Fresh strawberries: They freeze beautifully and turn into little jewels of sweetness inside the yogurt. I have found that the fresher and redder they are at the start the more intense that berry flavor becomes.
- Greek yogurt: This is what gives the clusters their creamy bite. Plain works perfectly but vanilla adds such a lovely warmth. Use the full-fat kind if you want that really luxurious texture.
- Honey or maple syrup: Even if your berries are perfectly sweet a little drizzle helps balance the tang of the yogurt. Start with one tablespoon and taste as you go.
- Dark chocolate: The slight bitterness against the sweet yogurt and fruit is what makes these taste sophisticated. Milk chocolate works too if that is what your family prefers.
- Coconut oil: This little trick makes the chocolate coating smooth and gives it that satisfying snap when you bite in.
Instructions
- Whisk the yogurt base:
- In a medium bowl stir together the Greek yogurt honey or maple syrup and vanilla extract until you have a silky smooth mixture. Take a moment to taste it and adjust the sweetness to your liking.
- Fold in the strawberries:
- Gently tumble the chopped strawberries into the yogurt mixture being careful not to crush them. You want every piece coated but still holding its shape.
- Scoop the clusters:
- Line a baking sheet with parchment paper and drop heaping tablespoons of the mixture onto it spacing them slightly apart. Aim for about 16 clusters or make them smaller if you prefer bite-sized treats.
- Freeze until firm:
- Slide the sheet into the freezer and let them set for 1 to 2 hours. They should feel completely solid to the touch like little yogurt pebbles.
- Melt the chocolate:
- In a microwave-safe bowl combine the chopped chocolate and coconut oil. Heat in 20-second increments stirring between each until you have a glossy pool of liquid chocolate.
- Coat each cluster:
- Working quickly dip each frozen cluster into the chocolate using a fork. Let any excess drip off then return it to the parchment-lined sheet.
- Final freeze:
- Once all clusters are coated pop the tray back into the freezer for at least 30 minutes until the chocolate is completely set. Then enjoy straight from the freezer.
Save These became my go-to when I was pregnant and craving something sweet at midnight. I would stand at the freezer door just eating one after another knowing I was getting protein and fruit instead of empty calories. They felt like such a small win during those long tired months.
Making Them Your Own
Sometimes I toss a handful of chopped almonds on top right after dipping before the chocolate sets. That crunch is incredible and makes them feel more like a proper dessert. You could also try crushed graham crackers for a cheesecake vibe.
Fruit Swaps
Blueberries work beautifully here and create these gorgeous purple streaks in the yogurt. Raspberries add a tart punch that cuts through rich chocolate. Just keep the fruit pieces roughly the same size so they freeze evenly.
Storage & Serving
Layer these between sheets of parchment in an airtight container and they will keep for weeks. I actually think they get better after a few days when the flavors have mingled. Let them sit on the counter for just a few minutes before serving so the yogurt softens slightly.
- Package a few in a small container for lunchbox treats
- Set them out about five minutes before a party so they are not rock hard
- Double the recipe immediately because they disappear faster than you expect
Save There is something so satisfying about pulling out that container of homemade treats. They feel special without being fussy and that is the best kind of recipe.
Common Questions
- → How do I ensure the clusters hold their shape?
Freeze the yogurt and strawberry mixture thoroughly before dipping in chocolate, then refreeze after coating to firm them up.
- → Can I use other fruits instead of strawberries?
Yes, blueberries or raspberries work well as alternatives, providing similar texture and flavor balance.
- → What type of chocolate works best for coating?
Both dark and milk chocolate melt smoothly, and adding coconut oil helps create a more even, glossy coating.
- → How long can clusters be stored?
Store clusters in an airtight container in the freezer for up to 2 weeks without losing texture or flavor.
- → Are there vegan options for these clusters?
Use dairy-free yogurt and vegan chocolate to make clusters suitable for a vegan diet.
- → Can I add crunch or texture to the clusters?
Yes, sprinkle chopped nuts or freeze-dried fruit on top before the chocolate sets to add extra crunch and flavor contrast.