Ingredients:

  • 1 cup (245g) Plain Greek Yogurt
  • 1.5 cups (225g) Fresh Strawberries, hulled and finely diced
  • 1.5 tbsp (30g) Honey or Maple Syrup
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1 cup (170g) Dark Chocolate Chips (60% cacao)
  • 1 tbsp (15ml) Refined Coconut Oil
  • 1 pinch Flaky Sea Salt

Instructions:

  1. Dice the strawberries. Hull the 225g of fresh strawberries and cut them into tiny, uniform pieces about the size of a pea. Note: Small pieces ensure the yogurt holds them together effectively.
  2. Mix the yogurt. In a medium bowl, combine the 245g of Greek yogurt, 30g of honey, and 5ml of vanilla extract.
  3. Fold in fruit. Gently stir the diced strawberries into the yogurt until the fruit is evenly suspended in the cream.
  4. Scoop the clusters. Drop 12 equal mounds onto your lined baking sheet, leaving space between each.
  5. Initial freeze. Place the tray in the freezer for at least 90 minutes until the mounds are rock hard to the touch.
  6. Melt the chocolate. Combine 170g of dark chocolate chips and 15ml of refined coconut oil in a microwave safe bowl.
  7. Heat in bursts. Microwave for 30 seconds, stir, and repeat until the mixture is glossy and liquid.
  8. Submerge the clusters. Use a fork to dip each frozen yogurt mound into the chocolate, turning quickly to coat.
  9. Drain and set. Lift the cluster, tap the fork against the bowl to remove excess chocolate, and return to the parchment.
  10. Final touch. Immediately sprinkle with flaky sea salt before the chocolate shell hardens.