Join the viral sensation with these irresistible Chocolate Strawberry Yogurt Clusters! A creamy, tangy mix of fresh strawberries and Greek yogurt is frozen into bite-sized treats, then dipped in rich, smooth chocolate. This no-bake, healthy dessert is the perfect guilt-free indulgence for summer and beyond.
Table of Contents
Why You Will Love This Recipe
You will love this recipe because it perfectly captures the viral trend while being incredibly simple and wholesome. These clusters satisfy sweet cravings with a nutritious profile, thanks to protein-packed Greek yogurt and antioxidant-rich fruit. The contrast between the cold, creamy interior and the crisp chocolate shell is pure delight. With just six ingredients and no oven required, it’s an easy, fun project that yields delicious, family-friendly results.
Ingredients
- 1 ½ cups chopped fresh strawberries: The star ingredient. Use ripe, sweet strawberries for the best flavor. Frozen and thawed berries can be too watery.
- 1 cup plain Greek yogurt: Full-fat or 2% will yield the creamiest texture and help the clusters hold shape. For a vegan version, use a thick plant-based yogurt.
- 1 tablespoon honey: Adds natural sweetness and balances the yogurt’s tang. Pure maple syrup works for a vegan adaptation.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 1 cup semi-sweet chocolate chips: The classic coating. Use mini chips for easier melting. For a healthier twist, choose dark chocolate chips or a sugar-free variety.
- 2 tablespoons coconut oil (refined preferred): Crucial for thinning the chocolate, creating a smooth, snappy shell that’s perfect for dipping. Refined coconut oil has a neutral taste.
- Optional: Flaky sea salt for sprinkling after dipping.
Step-by-Step Instructions
- Combine: In a large bowl, thoroughly mix the chopped strawberries, Greek yogurt, honey, and vanilla extract until well combined.
- Scoop: Line a baking sheet or large plate with parchment paper. Using about 2 tablespoons per cluster, scoop the yogurt mixture onto the sheet, leaving space between them. You should get about 10 clusters.
- Freeze: Place the baking sheet in the freezer. Freeze until the clusters are completely solid, about 1-2 hours.
- Melt Chocolate: Once clusters are frozen, melt the chocolate and coconut oil together in a microwave-safe bowl. Heat in 15-30 second intervals, stirring vigorously between each, until completely smooth and runny.
- Dip: Working with 3-4 clusters at a time (keep the rest in the freezer), dip each frozen cluster into the melted chocolate. Use a spoon to help coat it completely. Let excess chocolate drip off, then return it to the parchment-lined sheet. Optional: Sprinkle with a tiny bit of flaky sea salt immediately after dipping.
- Set & Serve: Return the dipped clusters to the freezer for 5-10 minutes to allow the chocolate shell to fully harden. Enjoy directly from the freezer!
Expert Tips / Pro Tips
- Parchment is Non-Negotiable: Always line your pan with parchment paper to prevent the clusters from sticking irreversibly.
- Freeze Solid: Ensure clusters are completely frozen before dipping. If they are even slightly soft, they will melt and make a mess when coated in warm chocolate.
- Master the Chocolate Dip: Use a small, deep bowl for melting chocolate so the pool is deep enough for easy dipping. The coconut oil is essential for a thin, dippable consistency. Work in small batches—taking only a few clusters out of the freezer at a time—to keep them frozen firm during the process.
- Thicker Yogurt = Better Shape: For clusters that hold a more defined shape, use a very thick Greek yogurt or even strain regular yogurt through cheesecloth for an hour to remove excess liquid.
Variations & Substitutions
- Different Fruit: Swap strawberries for an equal amount of blueberries, raspberries, chopped mango, or peaches.
- Vegan Version: Use plant-based yogurt, maple syrup instead of honey, and dairy-free chocolate chips.
- Flavor Twists: Add 1-2 tablespoons of peanut or almond butter to the yogurt mixture. Mix in a handful of mini chocolate chips, chopped nuts, or granola before scooping.
- Chocolate Options: Use dark chocolate for a richer, less sweet treat, or white chocolate for a sweeter, colorful contrast with the berries.
Serving Suggestions
Serve these directly from the freezer as a refreshing afternoon snack, a light dessert after dinner, or a poolside treat. They pair wonderfully with a cup of coffee or tea. Arrange them on a platter for a party dessert that’s both beautiful and guilt-free.
Storage, Freezing & Reheating
- Storage: This is a freezer-only recipe. Store the finished clusters in a single layer in an airtight container or freezer bag, with parchment paper between layers, for up to 2 months.
- Reheating: Do not thaw at room temperature for long, as they will become very soft. Eat straight from the freezer for the ideal texture. If you prefer a slightly softer bite, let them sit for 2-3 minutes before eating.
Nutrition Information
Per Serving (1 cluster, recipe makes 10):
- Calories: ~160 kcal
- Carbohydrates: 16g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 7g
- Fiber: 2g
- Sugar: 12g
(Note: Nutrition is an estimate and will vary with specific brands and ingredients used.)
Chocolate Strawberry Yogurt Clusters (Viral Recipe!)
Ingredients
Equipment
Method
- Line a baking sheet with parchment paper. In a large bowl, mix chopped strawberries, Greek yogurt, honey, and vanilla until combined.1 1/2 cups fresh strawberries, 1 cup plain Greek yogurt, 1 tablespoon honey, 1 teaspoon vanilla extract
- Scoop about 2 tablespoons of the mixture to form a cluster onto the prepared sheet. Repeat to make about 10 clusters.
- Freeze the clusters until completely solid, about 1-2 hours.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 15-30 second intervals, stirring between each, until completely smooth.1 cup semi-sweet chocolate chips, 2 tablespoons coconut oil
- Working with 3-4 frozen clusters at a time, dip each into the melted chocolate, using a spoon to coat completely. Let excess drip off and return to the parchment sheet. Optionally sprinkle with sea salt.
- Return dipped clusters to the freezer for 5-10 minutes to set the chocolate. Enjoy frozen! Store all leftovers in the freezer.
Notes
FAQ
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt is much thinner and will result in a runnier mixture that won’t hold its shape well. Greek yogurt is essential for the right consistency.
Why did my chocolate coating crack or become blotchy?
This is called “bloom” and happens if the chocolate is heated too quickly or if moisture is introduced. Ensure your clusters are completely dry/frozen and melt the chocolate gently with the coconut oil to prevent this.
My clusters are melting as I dip them. What went wrong?
They weren’t frozen solid enough. Return them to the freezer for another 30-60 minutes. Also, ensure you are working in very small batches so they don’t have time to thaw.
Can I make these without coconut oil?
The coconut oil is necessary to thin the chocolate to a dipping consistency. Without it, the coating will be too thick and clumpy. If you must avoid it, you can try a very small amount of neutral oil (like avocado oil), but results may vary.
Are these actually healthy?
Made with whole ingredients like fruit, yogurt, and dark chocolate, they are a more nutrient-dense alternative to traditional ice cream or candy. They provide protein, probiotics, and antioxidants.