Prepare Yogurt Mixture: In a bowl, mix Greek yogurt (or cottage cheese) and maple syrup until well combined.
Add Strawberries: Gently fold in the chopped strawberries until evenly distributed.
Shape Clusters: Spoon small clusters of the yogurt-strawberry mixture onto a parchment-lined baking sheet. Freeze 1-2 hours until solid.
Melt Chocolate: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time, until smooth.
Dip Clusters: Remove frozen yogurt clusters from the freezer. Dip each one into the melted chocolate, ensuring they are fully coated.
Final Freeze: Place the coated clusters back on the parchment-lined sheet and freeze for another hour or until the chocolate is set.
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Notes
Strawberry preparation: Thoroughly pat dry the finely chopped strawberries with paper towels to remove excess moisture. This prevents the yogurt mixture from becoming too watery and helps maintain a creamy texture.Chocolate coating: Allow the melted chocolate mixture to cool slightly before dipping the frozen yogurt clusters. This helps prevent the chocolate from melting the yogurt and ensures a smooth and even coating. Work quickly when dipping the clusters to prevent the yogurt from thawing too much.Freezing time: Make sure the yogurt clusters are fully frozen before dipping them in the melted chocolate. This helps the chocolate coating set quickly and prevents it from sliding off the yogurt clusters. Allow the chocolate-coated clusters to freeze for an additional hour or until the chocolate is fully set before serving.Storage: Store any leftovers in an airtight container in the freezer.