Ingredients
Equipment
Method
- Begin by washing and hulling your fresh strawberries. Finely dice them, aiming for small, bite-sized pieces. Set aside.1/2 cup fresh strawberries
- In a medium bowl, combine the Greek yogurt, optional honey or maple syrup, vanilla extract, and a pinch of salt. Stir vigorously until all the ingredients are well incorporated and the mixture is smooth.1 cup plain Greek yogurt, 1 teaspoon honey or maple syrup, 1/4 teaspoon vanilla extract, pinch salt
- Gently fold the diced strawberries into the yogurt mixture. Be careful not to overmix, as you want to maintain some texture and prevent the yogurt from becoming too watery.1/2 cup fresh strawberries
- Melt your dark chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring well after each interval until smooth, or use a double boiler method.2 tablespoons melted dark chocolate chips
- Once the chocolate is melted, drizzle it in a thin stream over the yogurt and strawberry mixture. You can swirl it in slightly with a spoon for a marbled effect, or simply drizzle it on top.2 tablespoons melted dark chocolate chips
- Using a spoon or small scoop, dollop portions of the mixture onto a baking sheet lined with parchment paper. Aim for bite-sized clusters, leaving a little space between each one.
- Place the baking sheet in the freezer for at least 1-2 hours, or until the clusters are firm and completely frozen.
- If you're using extra toppings like chopped nuts, shredded coconut, or cocoa nibs, sprinkle them over the clusters immediately after forming them (before freezing) or once they are mostly set but still slightly soft. This will help them adhere.N/A chopped nuts, N/A shredded coconut, N/A cocoa nibs
Notes
Best enjoyed straight from the freezer. Store in an airtight container in the freezer for up to 1-2 months. Let sit at room temperature for 5-10 minutes to soften slightly if too hard.