Chocolate Strawberry Yogurt Clusters are the dreamiest bite-sized treat you’ll ever tuck into! Imagine juicy, sweet strawberries hugged by creamy Greek yogurt, all coated in a snappy chocolate shell. They’re impossibly simple to make but taste like a homemade version of your favorite frozen candy bar. Every bite has a burst of tangy strawberry, smooth vanilla yogurt, and rich chocolate—a combination that is completely irresistible! Whether you serve them as an after-dinner dessert or a snack on a sunny afternoon, Chocolate Strawberry Yogurt Clusters deliver a refreshing pop of flavor and feel-good cheer.

Chocolate Strawberry Yogurt Clusters Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of ingredients to bring these clusters to life, but each one plays a key role! The strawberries pack in freshness, the Greek yogurt adds creamy body, and the vanilla makes the whole batch sing. Chocolate and coconut oil create that crisp coating everyone loves. Here’s the lowdown on what you’ll need:

Strawberries: Use ripe, vibrant strawberries for the best juicy sweetness and vivid color.
Plain Greek Yogurt: Gives the clusters a rich, tangy base and helps them hold together as they freeze.
Vanilla Extract: A splash boosts the flavor, rounding out the tartness of yogurt and fruit with a warm aroma.
Semisweet Chocolate Chips: Melted chocolate brings decadence and just the right touch of sweetness without overpowering the strawberry-yogurt center.
Coconut Oil: Mixing this with the chocolate helps create a glossy, snappy shell and gives a hint of tropical flavor.

How to Make Chocolate Strawberry Yogurt Clusters

Step 1: Prep Your Baking Sheet

Start by lining a large baking sheet with parchment paper. This not only keeps everything nonstick, but makes for easy cleanup and helps the finished clusters lift right off the sheet without breaking.

Step 2: Stir Together the Strawberry-Yogurt Mixture

Dice the strawberries (don’t forget to remove those stems!) and toss them into a big mixing bowl. Add the Greek yogurt and the vanilla extract, then stir to coat the berries evenly. The yogurt should cling to the fruit, almost like a luscious, creamy dressing—a great foundation for our Chocolate Strawberry Yogurt Clusters.

Step 3: Scoop and Shape the Clusters

Using a spoon or small cookie scoop, portion about two tablespoons of the strawberry-yogurt mix for each cluster, plopping them onto your parchment-lined sheet. Leave a bit of space between each so they don’t freeze together. You’ll end up with around 8 beautiful, chunky clusters.

Step 4: Freeze the Clusters

Slide the baking sheet into the freezer and chill the clusters for 30 to 45 minutes. You want them frozen solid enough to hold their shape, but still soft enough to bite into easily—this texture is key for that perfect cluster experience!

Step 5: Melt the Chocolate and Coconut Oil

When the clusters are just about ready, melt your chocolate chips and coconut oil in the microwave. Use 30-second bursts, stirring after each, until smooth and glossy. The coconut oil gives the chocolate the perfect dippable consistency for coating the clusters.

Step 6: Dip Clusters in Chocolate

Remove the frozen clusters from the freezer and, using a large spoon, gently dip each one into the melted chocolate. Let the excess drip off, then return them to the baking sheet. Repeat until all clusters are coated and looking deliciously glossy.

Step 7: Set and Enjoy!

Let the Chocolate Strawberry Yogurt Clusters rest for a few minutes at room temperature. The chocolate will harden into a snappy shell—now they’re ready to enjoy! You can dig in immediately, or pop them back in the fridge or freezer if you prefer your clusters extra chilled.

How to Serve Chocolate Strawberry Yogurt Clusters

Garnishes

Dress up your clusters with a light sprinkling of flaky sea salt, a drizzle of white chocolate, or even a scatter of freeze-dried strawberry bits right before the chocolate sets. These simple garnishes take Chocolate Strawberry Yogurt Clusters from tasty to jaw-dropping gorgeous.

Side Dishes

These clusters are delightful on their own, but you can also pair them with a platter of fresh berries, a fruit salad, or a handful of candied nuts. They also play beautifully alongside a scoop of vanilla ice cream or a cup of hot coffee for a complete dessert moment.

Creative Ways to Present

Try stacking the clusters high on a vintage cake stand, tucking them into cupcake liners for a party vibe, or threading them onto skewers for a playful finger-food twist. Chocolate Strawberry Yogurt Clusters are perfect for picnics, brunches, or as a colorful addition to your next dessert board!

Make Ahead and Storage

Storing Leftovers

Keep any leftover clusters in an airtight container in the fridge for up to 3 days. This ensures the yogurt stays creamy and the chocolate shell remains perfectly crisp, so you can enjoy Chocolate Strawberry Yogurt Clusters at their best even after the initial treat.

Freezing

Want to make your clusters ahead? No problem! Lay them flat in a single layer on a tray until frozen solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months—just let them thaw for a few minutes at room temperature before serving for the perfect bite.

Reheating

You won’t need to reheat these clusters, but if you’ve stored them in the freezer, a short rest on the counter (about 5–10 minutes) will soften them up and return the yogurt to that lovely creamy stage. No microwave required!

FAQs

Can I use a different type of yogurt?

Absolutely! While Greek yogurt gives the thickest and creamiest result, you can swap in a dairy-free or regular yogurt if you prefer. Just make sure it’s not too runny or your clusters may not hold together as well.

What if I don’t have coconut oil?

You can substitute coconut oil with a neutral oil like vegetable or canola, or skip it if you only have pure chocolate chips at hand. The coconut oil simply helps the chocolate melt more smoothly and creates a slightly shinier shell.

Could I use other fruits instead of strawberries?

Of course! While Chocolate Strawberry Yogurt Clusters are a classic, you can experiment with blueberries, raspberries, or even a mix of your favorites. Just be sure to keep the fruit pieces bite-sized for easy scooping and dipping.

How do I keep the clusters from sticking to the pan?

Parchment paper is your best friend here! It prevents sticking completely. If you’re out of parchment, a silicone baking mat works as well. Don’t skip this step, or you’ll have a tough time getting your clusters off the pan.

Can I make Chocolate Strawberry Yogurt Clusters ahead for parties?

They’re perfect for entertaining! Assemble them up to two days in advance and keep chilled until serving. For best results, add any decorative drizzles or garnishes the day you serve them so they look freshly made and tempting.

Final Thoughts

There’s something incredibly joyful about making and sharing a batch of Chocolate Strawberry Yogurt Clusters. Whether you’re whipping them up for a family treat or a potluck favorite, they always bring smiles. Give them a try—once you sink your teeth into that first creamy, chocolate-dipped bite, you’ll be hooked!

Chocolate Strawberry Yogurt Clusters Recipe

★★★★★

4.8 from 19 reviews

Author: lilan
Total Time: 1 hour
Yield: 8 clusters 1x
Diet: Vegetarian

Print Recipe

Description

These Chocolate Strawberry Yogurt Clusters are a delightful frozen treat that combines the sweetness of strawberries with creamy Greek yogurt and rich chocolate. Perfect for a quick and easy dessert or snack!

Ingredients

Scale

Ingredients:

1 cup strawberries, diced (stems removed)
1/2 cup plain Greek yogurt
1 tsp vanilla extract
1 cup semisweet chocolate chips
2 tsp coconut oil

Instructions

Line a large baking sheet with parchment paper. Then, place diced strawberries into a large bowl. Add in Greek yogurt and vanilla extract. Stir everything together, until the berries are well coated in the yogurt.
Scoop strawberry-yogurt mixture onto a parchment-lined baking sheet. Each ‘cluster’ should be about 2 tablespoons worth. Be sure to leave some space between each cluster. Recipe as written should make about 8 clusters.
Transfer the baking sheet to the freezer and set timer for 30-45 minutes. The yogurt clusters will be frozen together, but not too hard to eat.
With about 10 mins left on the timer, place chocolate chips in a small bowl with coconut oil. Melt in the microwave in 30-second increments, stirring between increments, until chocolate is smooth.
Remove frozen clusters from the freezer. Using a large spoon, quickly dip each cluster into the melted chocolate and place back on the baking sheet. Repeat until all clusters are coated in chocolate.
Allow the clusters to sit for a few minutes. The chocolate will harden into a shell and then be ready to eat!

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Freezing, Mixing, Melting, Dipping
Cuisine: American