Chocolate Strawberry Yogurt Clusters
A delightful treat combining fresh strawberries, dark chocolate, and creamy yogurt, perfect for any occasion.
Ingredients
Fruits
- 12–16 pieces fresh strawberries, hulled and halved Choose firm, ripe berries for the best texture.
Chocolate
- 8 ounces dark chocolate chips or chopped dark chocolate (60–70% cocoa) Adds rich, bittersweet flavor.
Yogurt Base
- 1 cup plain Greek yogurt (full-fat or 2 percent) Use dairy-free coconut yogurt to make them vegan.
- 2 tablespoons honey or maple syrup Sweetens the yogurt lightly; substitute agave for vegan option.
- 1 teaspoon vanilla extract Rounds out the yogurt.
Toppings
- 1/4 cup chopped toasted almonds, pistachios, or sunflower seeds For crunch and a nutty finish.
- 1 pinch flaky sea salt Optional, to highlight flavors.
- 1 tablespoon freeze-dried strawberry powder or finely grated lemon zest Optional, for extra brightness.
Instructions
Preparation
- Line a baking sheet with parchment paper and arrange a cooling rack if you have one.
- Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
- Dip each strawberry half halfway into the chocolate and place dipped halves on the parchment.
- In a small bowl, whisk the Greek yogurt with honey (or maple syrup) and vanilla until silky.
Assembly
- Once the chocolate has set a bit, spoon or pipe a dollop of yogurt over each chocolate-dipped strawberry half.
- Sprinkle chopped nuts or seeds and add a pinch of flaky sea salt or strawberry powder.
Chill
- Transfer the tray to the refrigerator for 30–45 minutes to firm up fully.
Serving
- Serve chilled or at a cool room temperature.
Notes
Make mini or large versions, drizzle with white chocolate, or use flavored yogurt for variations. Store in an airtight container, refrigerate for up to 3 days, or freeze for 1 month.