Ever since I discovered these Chocolate Strawberry Yogurt Clusters, they’ve become a staple in my kitchen—especially during the summer. I remember the first time I saw them pop up on my social feed. The glossy chocolate shell, the creamy yogurt center, and the bright red strawberries caught my attention immediately. So, I decided to give it a try. And let me tell you, they tasted even better than they looked.
These clusters are more than just a pretty dessert—they’re refreshing, simple to make, and surprisingly healthy. Every bite is a blend of creamy, crunchy, sweet, and tangy. Whether it’s for my family or friends, they always get devoured within minutes. They’ve now become my go-to dessert for warm evenings or post-dinner treats.
Why You’ll Love This Recipe
To start with, it’s no surprise that these clusters went viral. They’re incredibly easy to prepare, yet feel indulgent. Even better, you don’t need any fancy kitchen gadgets or ingredients.
They are also kid-friendly and make a perfect treat for school lunchboxes or birthday parties. Because they’re stored in the freezer, they last well for days—if you can resist eating them all at once!
Versatile
One of my favorite things about this recipe is how flexible it is. You can swap the strawberries for blueberries, raspberries, or even mango chunks. Greek yogurt can be replaced with coconut or almond-based yogurt for a dairy-free version. Don’t have honey? Use maple syrup or agave instead.
Even the chocolate shell can be customized. I sometimes use dark chocolate for a richer taste or drizzle with white chocolate for a beautiful contrast.
Budget-Friendly
Most of the ingredients used here are kitchen staples. Greek yogurt, strawberries, honey, and chocolate chips are usually on my grocery list anyway. Making this dessert at home is far cheaper than buying similar frozen treats from the store—and much healthier too.
Ingredients for Chocolate Strawberry Yogurt Clusters
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1 ½ cups chopped strawberries
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1 cup plain Greek yogurt
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1 tbsp honey
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1 tsp Vanilla Extract (Alcohol-Free)
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1 cup semi-sweet chocolate chips
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2 tbsp coconut oil
Making these clusters is both simple and satisfying. Every step builds anticipation, and the final product is always worth the wait. The contrast between the cold, creamy yogurt center and the crisp chocolate shell is just irresistible.
Step-by-Step Instructions for Making
Step 1: Mix the Filling
Start by taking a large mixing bowl. Add in the chopped strawberries, plain Greek yogurt, honey, and Vanilla Extract (Alcohol-Free). Stir the mixture well until everything is evenly coated. The yogurt should be smooth, and the strawberries should be fully incorporated. This step only takes a minute or two, but it sets the stage for the entire recipe.Step 2: Form the Clusters
Line a baking sheet or large plate with parchment paper. Use a spoon to scoop out roughly 2 tablespoons of the yogurt-strawberry mixture per cluster. Place each scoop onto the parchment-lined tray. Try to space them apart so they don’t freeze together. You should get about 10 clusters in total.Step 3: Freeze the Clusters
Now comes the chilling part—literally. Transfer the baking sheet to your freezer. Let the clusters freeze for about 1 to 2 hours. You want them completely solid before you move on to the chocolate coating.Step 4: Melt the Chocolate
While the clusters are freezing, prepare your chocolate coating. In a microwave-safe bowl, add the semi-sweet chocolate chips and coconut oil. Microwave in short bursts—15 to 30 seconds at a time—stirring between each round. Keep going until the chocolate is smooth, glossy, and fully melted. Be careful not to overheat it.Step 5: Coat with Chocolate
Remove the now-frozen clusters from the freezer. Using a spoon, gently dip each one into the melted chocolate. Make sure to coat each cluster completely for the best flavor and texture. Place them back on the parchment-lined sheet after dipping. If you like a salty-sweet contrast, sprinkle a bit of sea salt on top at this point.Step 6: Final Freeze
After coating, return the tray to the freezer. Let the clusters chill for another 10 to 15 minutes so the chocolate hardens perfectly and locks in the creamy yogurt center. Once they’re solid, they’re ready to eat!Quick and Easy
This recipe is surprisingly quick. Prep takes less than 30 minutes, and most of the time is just waiting for the clusters to freeze. You don’t need to be a professional baker or have a high-end kitchen setup. The ingredients are minimal, and the process is straightforward.
Customizable
What I love most about these clusters is how easy it is to make them your own. Want them sweeter? Add more honey. Prefer a tangier flavor? Try using flavored Greek yogurt or adding a squeeze of lemon juice. You could even add shredded coconut, chopped nuts, or a sprinkle of cinnamon into the filling for extra texture and flavor.
For those who want a vegan option, swap the Greek yogurt for a plant-based version and ensure the chocolate is dairy-free. It’s one of those desserts that fits into almost any lifestyle with minor tweaks.
Crowd-Pleasing
These are a hit with both kids and adults. Every time I serve them at family gatherings or summer parties, they vanish within minutes. People always ask for the recipe, especially once they realize how healthy they are compared to traditional desserts.
The mix of textures—from the smooth yogurt to the juicy fruit and crisp chocolate—makes each bite interesting and satisfying. Plus, because they’re served cold, they’re incredibly refreshing on warm days.
And now that you know how to make them, let’s move on to the FAQ section to address common questions you might have about the recipe.
FAQs
Can I use flavored yogurt instead of plain Greek yogurt?
Yes, you can! However, flavored yogurt often contains added sugars, so be sure to adjust the honey accordingly. Using vanilla or strawberry yogurt also enhances the taste.Can I replace strawberries with other fruits?
Absolutely. These clusters work well with blueberries, raspberries, or mango chunks. Just make sure the fruit is fresh and chopped into small, even pieces.How long do these yogurt clusters last in the freezer?
They can be stored in an airtight container for up to 2 weeks. For best taste and texture, enjoy them within the first week.Is there a dairy-free option for this recipe?
Yes. You can substitute the Greek yogurt with coconut or almond-based yogurt and use dairy-free chocolate chips. This makes the recipe fully plant-based.Why is coconut oil used with the chocolate chips?
Coconut oil helps the chocolate melt smoothly and creates a shiny, snappy coating. It also helps the chocolate harden quickly once the clusters go back into the freezer.Can I skip the honey?
You can, especially if you’re using sweetened yogurt. If you still want a touch of sweetness, use maple syrup or agave as an alternative.How can I prevent the chocolate from seizing while melting?
Always melt chocolate slowly in short intervals and stir frequently. Avoid getting any water into the bowl, as it can cause the chocolate to seize.Can these be made without a microwave?
Yes. Simply melt the chocolate and coconut oil using a double boiler on the stove, stirring continuously until smooth.
Chocolate Strawberry Yogurt Clusters
Chocolate Strawberry Yogurt Clusters are a refreshing and healthy frozen dessert, perfect for summer days or anytime you crave something sweet and satisfying. Made with Greek yogurt, fresh strawberries, and coated in a smooth chocolate shell, these clusters are easy to prepare and always a hit with kids and adults alike.
- Total Time: 30 minutes
- Yield: 10 clusters 1x
Ingredients
Scale-
1 ½ cups chopped strawberries
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1 cup plain Greek yogurt
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1 tbsp honey
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1 tsp Vanilla Extract (Alcohol-Free)
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1 cup semi-sweet chocolate chips
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2 tbsp coconut oil
Instructions
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In a large bowl, combine chopped strawberries, Greek yogurt, honey, and Vanilla Extract (Alcohol-Free). Mix thoroughly until well blended.
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Line a baking sheet or large plate with parchment paper. Scoop about 2 tablespoons of the mixture per cluster and place on the sheet. You should have 10 clusters.
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Freeze the clusters for 1 to 2 hours until completely solid.
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In a microwave-safe bowl, combine chocolate chips and coconut oil. Melt in 15–30 second intervals, stirring in between until smooth.
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Remove clusters from the freezer. Dip each one into the melted chocolate, using a spoon to coat fully. Return to the parchment-lined sheet. Sprinkle with sea salt if desired.
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Freeze again for 10–15 minutes until the chocolate sets. Serve immediately or store in an airtight container in the freezer.
Notes
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You can replace strawberries with any fresh berry or chopped mango.
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For a dairy-free version, use plant-based yogurt and dairy-free chocolate.
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Use maple syrup or agave instead of honey if preferred.
- Prep Time: 30 minutes