Best Chocolate Strawberry Yogurt Clusters

These Best Chocolate Strawberry Yogurt Clusters are the perfect blend of fruity, creamy, and chocolatey goodness—all in a bite-sized, no-bake treat. Made with simple ingredients and a quick process, they’ve become one of my go-to healthy snacks or desserts when I want something refreshing yet indulgent.

Why You’ll Love This Recipe

I love this recipe because it’s ridiculously easy and tastes like a chocolate-covered strawberry with a creamy twist. The combination of sweet strawberries, tangy yogurt, and rich dark chocolate is satisfying without being overly heavy. It’s also a great way for me to use fresh berries before they go soft. Plus, the clusters freeze beautifully, making them ideal for meal prepping or grabbing on the go.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, chopped

• Greek yogurt (I usually use vanilla or plain)

• Honey or maple syrup (optional, for added sweetness)

• Dark chocolate chips or a chocolate bar

• Coconut oil (to help melt the chocolate smoothly)

directions

1. I wash and chop the strawberries into small pieces and place them in a mixing bowl.

2. I add the Greek yogurt to the bowl and stir to coat the strawberries evenly. If I want a touch of extra sweetness, I drizzle in a bit of honey or maple syrup.

3. Using a spoon, I scoop the yogurt-coated strawberry mixture onto a parchment-lined baking sheet in small cluster shapes.

4. I place the baking sheet in the freezer for about 1–2 hours, or until the clusters are firm.

5. While the clusters are freezing, I melt the dark chocolate with a little coconut oil using the microwave or a double boiler.

6. Once the clusters are set, I dip or drizzle them with the melted chocolate and return them to the freezer for another 10–15 minutes to harden.

7. I store the finished clusters in a freezer-safe container and enjoy them straight from the freezer.

Servings and timing

This recipe makes about 10–12 clusters.
Prep time: 10 minutes
Freeze time: 1.5–2 hours
Total time: Around 2 hours and 10 minutes

Variations

Sometimes I mix things up by using blueberries or raspberries instead of strawberries. I’ve also tried different yogurt flavors like strawberry or coconut for extra flair. If I’m feeling indulgent, I sprinkle crushed almonds, shredded coconut, or granola over the chocolate before it sets for a crunchy finish.

storage/reheating

I keep these yogurt clusters in the freezer in an airtight container for up to 2 weeks. Since they’re meant to be enjoyed cold, there’s no need to reheat them. I just let them sit at room temperature for a minute or two if they’re too firm to bite into right away.

FAQs

Can I use frozen strawberries?

I don’t recommend it because frozen strawberries release too much liquid and make the clusters watery. Fresh berries work best.

Can I use dairy-free yogurt?

Yes, I’ve made these with coconut milk yogurt and almond milk yogurt, and they turn out just as delicious.

How do I prevent the chocolate from cracking off?

I make sure the clusters are frozen solid before dipping them in the chocolate. That helps the chocolate coat evenly and stick better.

Can I use milk chocolate instead of dark?

Absolutely! I’ve tried both, and it really depends on how sweet I want the final result to be.

Are these healthy enough for breakfast?

For me, yes—especially when I use plain Greek yogurt and skip the added sweetener. They’re packed with protein and fruit, so they make a refreshing morning treat.

Conclusion

These Best Chocolate Strawberry Yogurt Clusters are one of those treats I keep coming back to—easy, satisfying, and just the right mix of sweet and healthy. Whether I’m making a batch for the week or a quick dessert for guests, they always hit the spot. Simple ingredients, no baking, and big flavor? That’s my kind of recipe.

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