01 -
In a spacious mixing bowl, combine your diced strawberries with the Greek yogurt, honey, and vanilla. Stir everything together until you have a lovely pink mixture that's evenly distributed.
02 -
Line a baking sheet with parchment paper. Using a large spoon, scoop about 2 tablespoons of the yogurt mixture onto the prepared sheet to form rustic clusters. You should end up with roughly 10 portions spaced apart from each other.
03 -
Pop that baking sheet straight into your freezer and let those clusters freeze completely solid - this usually takes between 1 to 2 hours. They need to be rock-hard before the next step.
04 -
Once your clusters are frozen through, it's time for the magic! Put your chocolate chips and coconut oil in a microwave-safe bowl. Heat in short 15 to 30-second bursts, stirring well between each interval, until you have smooth, melted chocolate.
05 -
Working quickly, take each frozen cluster and dip it completely into the melted chocolate using a spoon to help coat all sides evenly. Place each chocolate-covered cluster back on your parchment-lined sheet. If you're feeling fancy, sprinkle a tiny bit of sea salt on top while the chocolate is still wet.
06 -
Return those beautiful chocolate-coated clusters to the freezer for just a few more minutes to let the chocolate set properly and the yogurt firm up again. Then they're ready to enjoy!