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- 1 cup Greek yogurt (plain or vanilla) - 2 cups fresh strawberries, hulled and halved - 1 cup dark chocolate chips - 1 tablespoon coconut oil - 1 teaspoon vanilla extract - Sea salt for sprinkling - Crushed nuts (almonds or hazelnuts) for topping - Use non-dairy yogurt for a vegan option. - Swap dark chocolate chips for milk chocolate if you prefer a sweeter taste. - If fresh strawberries are not available, try frozen ones. Just thaw and drain them first. First, rinse the strawberries under cool water. You want them clean and fresh. Hull the strawberries by removing the green tops. Then, cut each strawberry in half. Pat them dry with a paper towel. This step helps the yogurt stick better. In a mixing bowl, combine 1 cup of Greek yogurt and 1 teaspoon of vanilla extract. Add a pinch of sea salt for flavor. Mix these ingredients well until they are smooth and creamy. This yogurt mixture adds a tasty layer to your strawberries. Now, it’s time to dip! Take each halved strawberry and coat it in the yogurt mixture. Make sure it is well-covered. Place the yogurt-coated strawberries on a baking sheet lined with parchment paper. Once all strawberries are coated, freeze them for about 30 minutes. This sets the yogurt and makes it firm. While the strawberries freeze, melt 1 cup of dark chocolate chips with 1 tablespoon of coconut oil. Use a microwave-safe bowl and heat it in 30-second increments. Stir in between until it is smooth. Once the yogurt is set, dip each strawberry into the melted chocolate. Let any extra chocolate drip off. If you like, sprinkle some crushed nuts or a touch of sea salt on top of the chocolate. Return the dipped strawberries to the baking sheet. Freeze them again for 15-20 minutes. This hardens the chocolate, making them ready to eat. Enjoy your delightful treats! To get a great yogurt coating, use thick Greek yogurt. This yogurt sticks better and gives a nice texture. Mix in a pinch of sea salt and vanilla extract for extra flavor. Dip each strawberry well. Make sure every part is covered. Place them on parchment paper to keep them from sticking. It helps to freeze the yogurt-coated strawberries first. This step makes chocolate dipping easy and keeps the yogurt from sliding off. For smooth chocolate, use dark chocolate chips mixed with coconut oil. The oil helps the chocolate melt evenly. Heat the mixture in a microwave-safe bowl. Start with 30-second bursts. Stir in between each burst to avoid burning. When it’s smooth and shiny, it's ready. Let it cool slightly before dipping the strawberries. This helps the chocolate stick better and keeps it from melting the yogurt. To serve your clusters, use a pretty plate or a fun bowl. Arrange the clusters in a circle or in rows. Add a sprinkle of crushed nuts on top for a pop of color and taste. You can also place mint leaves around the plate for a fresh touch. Serve them right after dipping for the best taste. If you're keeping them for later, store them in a nice container. This way, they still look great when you serve them! {{image_2}} You can switch up the yogurt to create fun flavors. Try using vanilla yogurt for a sweet touch. If you prefer a tangy taste, plain Greek yogurt works well. You might also enjoy fruity yogurt, like strawberry or raspberry. Each flavor adds a unique twist to your clusters. Experiment to find your favorite blend! Toppings add crunch and extra taste to your clusters. Crushed nuts like almonds or hazelnuts give a nice bite. You can also sprinkle some coconut flakes for a tropical flair. If you like a bit of spice, try a pinch of cinnamon or chili powder. Get creative and mix different toppings to make your treats special! Strawberries are great, but you can use other fruits too! Try bananas for a creamy texture or blueberries for a juicy burst. Pineapple adds a tropical feel, while raspberries bring a tart flavor. Make sure to cut the fruit into bite-sized pieces. This way, every bite is packed with flavor and fun! To keep your chocolate strawberry yogurt clusters fresh, store them in an airtight container. This method keeps out moisture and air, which can spoil your treats. If you don't have a container, use plastic wrap. Just make sure it covers the clusters completely. Avoid stacking them to prevent damage to the chocolate coating. These clusters can last up to one week in the freezer. After that, they may lose their taste and texture. For the best flavor, eat them within five days. If you plan to keep them longer, consider labeling your container with the date. This will help you remember when you made them. You don't need to reheat these clusters. They taste best when frozen and cold. If you want to enjoy them at room temperature, let them sit out for a few minutes. This will soften the chocolate just enough for a delightful bite. No, I do not recommend using frozen strawberries for this recipe. Frozen strawberries have a different texture. They tend to become mushy when thawed. Fresh strawberries hold their shape better and taste sweeter. The clusters will be more enjoyable with fresh strawberries. These chocolate strawberry yogurt clusters can last up to a week in the freezer. Store them in an airtight container to keep them fresh. If you leave them out at room temperature, they will soften quickly. Enjoy them cold for the best taste and texture. Yes, you can make these clusters ahead of time. Prepare them a day or two before you plan to serve. They freeze well, so you can enjoy them at a later date. Just make sure to store them properly in the freezer. In this blog post, we covered how to make yogurt-dipped strawberries. We started with the ingredients, shared step-by-step instructions, and offered helpful tips. You learned about variations and how to store the clusters. These tasty treats are easy to make and can suit any taste. Experiment with flavors and toppings to find your favorite mix. Enjoy your delicious yogurt-dipped strawberries, perfect for sharing or enjoying alone!

Chocolate Strawberry Yogurt Clusters

Indulge in a delightful treat with Chocolate Strawberry Yogurt Clusters that are both delicious and easy to make! With just a few simple ingredients like Greek yogurt, fresh strawberries, and dark chocolate, you can create these irresistible snacks in no time. Perfect for a sweet craving or as a healthy dessert option. Click to discover the recipe and treat yourself to this delightful combination of flavors!
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Ingredients
  

1 cup Greek yogurt (plain or vanilla)

2 cups fresh strawberries, hulled and halved

1 cup dark chocolate chips

1 tablespoon coconut oil

1 teaspoon vanilla extract

Sea salt for sprinkling

Optional: crushed nuts (almonds or hazelnuts) for topping

Instructions
 

Prepare the Strawberries: Rinse and hull the strawberries, then cut them in half. Pat them dry with a paper towel to remove excess moisture.

    Make the Yogurt Mixture: In a mixing bowl, combine the Greek yogurt, vanilla extract, and a pinch of sea salt. Mix until the ingredients are well blended.

      Coat the Strawberries: Dip each halved strawberry into the yogurt mixture, ensuring they are well coated. Place them on a baking sheet lined with parchment paper.

        Freeze the Yogurt Coated Strawberries: Once all strawberries are coated, place the baking sheet in the freezer for about 30 minutes or until the yogurt is set.

          Melt the Chocolate: While the strawberries are freezing, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.

            Dip the Yogurt Clusters: Once the yogurt has set on the strawberries, remove them from the freezer. Dip each yogurt-coated strawberry into the melted chocolate, letting any excess drip off.

              Add Toppings: If desired, sprinkle crushed nuts or a little sea salt on top of the chocolate before it sets.

                Final Freeze: Return the chocolate-covered strawberries to the parchment-lined baking sheet and place them back in the freezer for another 15-20 minutes until the chocolate is fully hardened.

                  Serve: Once set, remove the clusters from the baking sheet and serve immediately or store in an airtight container in the freezer for up to a week.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 clusters