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Chocolate Strawberry Yogurt Clusters

Chocolate strawberry yogurt clusters made as a quick frozen yogurt bark-style bite, then dipped in glossy dark chocolate for a smooth shell. The broken edge shows a creamy pink strawberry center with freeze-dried strawberry crumble.
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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
  

Base 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
  • 1 microwave-safe bowl

Method
 

Make the strawberry yogurt base
  1. Stir plain Greek yogurt, honey, vanilla extract, and freeze-dried strawberries, finely crushed until completely combined and pink, about 1 to 2 minutes; the mixture should look thick and evenly speckled.
  2. Drop heaping tablespoons of the yogurt mixture onto a parchment-lined sheet pan, spacing them apart so each cluster can freeze into its own bite.
  3. Freeze on the sheet pan for at least 2 hours until completely solid, with the surface firm enough that clusters hold their shape when lifted.
Dip and set in chocolate
  1. Melt dark chocolate chips or melting wafers with coconut oil in a microwave-safe bowl using 30-second intervals, stirring between each, until smooth and glossy.
  2. Working quickly, dip each frozen yogurt cluster into the melted chocolate using a fork, letting excess drip off so you get a smooth shell and minimal pooling.
  3. Sprinkle with extra crushed freeze-dried strawberries immediately, then return to the freezer for 15 minutes until the chocolate sets and the shell looks dry and shiny.
  4. Store the clusters in the freezer so they stay firm, with the center remaining creamy when you bite through.

Notes

For the cleanest-looking clusters, dip straight from the freezer and keep melted chocolate warm (reheat in short bursts if it thickens). Store in the freezer up to 2 months; thawing is not recommended for texture—keep frozen until serving. For a lower-sugar option, swap honey for a honey-free sweetener that measures 1:1 (taste may vary) while keeping the freeze-dried strawberries for flavor.