I turned a viral idea into chocolate strawberry yogurt clusters that are a healthy dessert with strawberries made from just a handful of real ingredients, and I can’t wait to share them with you.
I made these Chocolate Strawberry Yogurt Clusters on a whim and they’ve been sneaking into my day ever since. They’re kind of ridiculous, yet perfect when you want something naughty but quick, an Easy Snack Desserts Quick that doesn’t feel like compromise.
I stir plain Greek yogurt into unsweetened cocoa powder until it’s velvety, fold in a few surprises then spoon clusters onto a tray. I won’t tell you my exact trick, but they turn into this almost frozen bite that’s tart and chocolatey, a Healthy Dessert With Strawberries alternative that’s oddly grown up and totally clickable to try.
Ingredients
- Greek yogurt: Thick, tangy, high in protein and calcium, helps keep you full, kinda sour.
- Unsweetened cocoa powder: Bitter chocolate flavor, low sugar, adds antioxidants and deep cocoa notes.
- Honey or maple syrup: Natural sweeteners, add carbs and sweetness, use less if you’re watching sugar.
- Freeze dried strawberries: Crunchy, intense berry taste, high in vitamin C and fiber, kinda tart and sweet.
- Mini chocolate chips or dark chocolate: Melty chocolate pockets, add sweetness and fat, dark chips bring antioxidants.
- Chia seeds or chopped nuts: Provide crunch, fiber, omega 3s or healthy fats, keep texture interesting.
- Vanilla extract: Adds a sense of sweetness and depth, tiny calories, helps round the overall flavor.
Ingredient Quantities
- 2 cups plain Greek yogurt (full fat or 2 percent)
- 1/3 cup unsweetened cocoa powder
- 3 to 4 tablespoons honey or maple syrup, more if you like it sweeter
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 1 cup freeze dried strawberries, roughly chopped
- 1/4 cup mini chocolate chips or chopped dark chocolate, optional
- 2 tablespoons chia seeds or chopped nuts for crunch, optional
- 1 to 2 tablespoons powdered sugar or extra sweetener if needed, optional
How to Make this
1. In a medium bowl whisk together 2 cups plain Greek yogurt, 1/3 cup unsweetened cocoa powder (sift if lumpy), 3 to 4 tablespoons honey or maple syrup, 1 teaspoon vanilla extract and a pinch of fine sea salt until smooth and evenly colored.
2. Taste the mixture and add more sweetener if you want it sweeter, or stir in 1 to 2 tablespoons powdered sugar if it still tastes flat or you want it thicker. If the yogurt seems too runny you can strain it through cheesecloth for 30 to 60 minutes to firm it up.
3. Roughly chop 1 cup freeze dried strawberries so the pieces are small enough to bite, set a few pieces aside for topping.
4. Fold the chopped strawberries into the chocolate yogurt base gently so you dont crush all the fruit into a paste.
5. If using, fold in 1/4 cup mini chocolate chips or chopped dark chocolate and 2 tablespoons chia seeds or chopped nuts for crunch, but dont overmix or the chips will melt into the yogurt.
6. Line a baking sheet with parchment paper or a silicone mat. Dip a teaspoon or small scoop in warm water so the mixture wont stick, then drop heaping teaspoons of the mixture onto the sheet, spacing them apart.
7. Press clusters slightly if you want flatter pieces or leave them peaked for a rustic look, then sprinkle the reserved freeze dried strawberry bits and a few extra chips or nuts on top.
8. Freeze the tray until the clusters are fully set, about 1 to 2 hours depending on your freezer.
9. Transfer frozen clusters to an airtight container layered with parchment, store in the freezer up to 2 weeks. Let them sit at room temp 5 to 10 minutes before eating so theyre easier to bite.
Equipment Needed
1. Medium mixing bowl for whisking the yogurt and cocoa
2. Whisk or fork for blending
3. Measuring cups and spoons
4. Fine mesh sieve or sifter for the cocoa if its lumpy
5. Rubber spatula for folding and scraping
6. Small knife and cutting board to chop the freeze dried strawberries
7. Cheesecloth or fine mesh strainer to drain/firm up the yogurt if needed, dont skip it if you want thicker clusters
8. Baking sheet lined with parchment paper or a silicone mat
9. Teaspoon or small cookie scoop for portioning, plus a freezer safe airtight container for storage
FAQ
Chocolate Strawberry Yogurt Clusters Recipe Substitutions and Variations
- Plain Greek yogurt: use the same amount of plain whole-milk yogurt or Icelandic skyr for similar thickness, or try strained coconut or soy yogurt to make it dairy free, heads up it might be a bit tangier or thinner.
- Unsweetened cocoa powder: swap cup for cup with unsweetened cacao powder, or stir in 2 to 3 tablespoons melted unsweetened dark chocolate (cut back on sweetener if you do).
- Honey or maple syrup: replace with agave nectar, date syrup, or brown rice syrup, or dissolve 3 to 4 tablespoons granulated sugar in a little warm water if thats what you got.
- Freeze dried strawberries: use chopped fresh strawberries (pat dry first, clusters will be softer), or use regular dried strawberries or freeze dried raspberries for a similar crunchy tart pop.
Pro Tips
– Taste as you go, start with less sweetener and add more only if needed, freeze dried strawberries are super concentrated so fold them in slowly or they can steal the show.
– Keep everything cold so the chips dont melt into the yogurt; chill the bowl or pop the chopped chocolate in the freezer for a few minutes, fold chips in last minute and get the tray into the freezer fast.
– If the mix feels too runny, strain the yogurt or use full fat Greek, or stir in a tablespoon of chia or a spoon of powdered milk to thicken without making it overly sweet.
– For easiest scooping and long storage, wet your spoon between drops, freeze on a silicone mat or parchment, layer clusters with parchment in an airtight container and let them sit 5 to 10 minutes at room temp before eating so they arent like ice.
Chocolate Strawberry Yogurt Clusters Recipe
I turned a viral idea into chocolate strawberry yogurt clusters that are a healthy dessert with strawberries made from just a handful of real ingredients, and I can't wait to share them with you.
4
servings
318
kcal
Equipment: 1. Medium mixing bowl for whisking the yogurt and cocoa
2. Whisk or fork for blending
3. Measuring cups and spoons
4. Fine mesh sieve or sifter for the cocoa if its lumpy
5. Rubber spatula for folding and scraping
6. Small knife and cutting board to chop the freeze dried strawberries
7. Cheesecloth or fine mesh strainer to drain/firm up the yogurt if needed, dont skip it if you want thicker clusters
8. Baking sheet lined with parchment paper or a silicone mat
9. Teaspoon or small cookie scoop for portioning, plus a freezer safe airtight container for storage
Ingredients
2 cups plain Greek yogurt (full fat or 2 percent)
1/3 cup unsweetened cocoa powder
3 to 4 tablespoons honey or maple syrup, more if you like it sweeter
1 teaspoon vanilla extract
Pinch of fine sea salt
1 cup freeze dried strawberries, roughly chopped
1/4 cup mini chocolate chips or chopped dark chocolate, optional
2 tablespoons chia seeds or chopped nuts for crunch, optional
1 to 2 tablespoons powdered sugar or extra sweetener if needed, optional
Directions
- In a medium bowl whisk together 2 cups plain Greek yogurt, 1/3 cup unsweetened cocoa powder (sift if lumpy), 3 to 4 tablespoons honey or maple syrup, 1 teaspoon vanilla extract and a pinch of fine sea salt until smooth and evenly colored.
- Taste the mixture and add more sweetener if you want it sweeter, or stir in 1 to 2 tablespoons powdered sugar if it still tastes flat or you want it thicker. If the yogurt seems too runny you can strain it through cheesecloth for 30 to 60 minutes to firm it up.
- Roughly chop 1 cup freeze dried strawberries so the pieces are small enough to bite, set a few pieces aside for topping.
- Fold the chopped strawberries into the chocolate yogurt base gently so you dont crush all the fruit into a paste.
- If using, fold in 1/4 cup mini chocolate chips or chopped dark chocolate and 2 tablespoons chia seeds or chopped nuts for crunch, but dont overmix or the chips will melt into the yogurt.
- Line a baking sheet with parchment paper or a silicone mat. Dip a teaspoon or small scoop in warm water so the mixture wont stick, then drop heaping teaspoons of the mixture onto the sheet, spacing them apart.
- Press clusters slightly if you want flatter pieces or leave them peaked for a rustic look, then sprinkle the reserved freeze dried strawberry bits and a few extra chips or nuts on top.
- Freeze the tray until the clusters are fully set, about 1 to 2 hours depending on your freezer.
- Transfer frozen clusters to an airtight container layered with parchment, store in the freezer up to 2 weeks. Let them sit at room temp 5 to 10 minutes before eating so theyre easier to bite.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 4
- Calories: 318kcal
- Fat: 11.6g
- Saturated Fat: 6.2g
- Trans Fat: 0.05g
- Polyunsaturated: 2g
- Monounsaturated: 1.6g
- Cholesterol: 17.4mg
- Sodium: 53mg
- Potassium: 389mg
- Carbohydrates: 37.8g
- Fiber: 6.5g
- Sugar: 27.4g
- Protein: 15g
- Vitamin A: 76IU
- Vitamin C: 18.8mg
- Calcium: 179mg
- Iron: 1.75mg
