Ingredients:

  • 1 lb fresh strawberries, hulled and finely diced
  • 1 cup plain full-fat Greek yogurt
  • 2 tbsp Grade A maple syrup
  • 1 tsp pure vanilla extract
  • 1.5 cups semi-sweet chocolate chips (60% cacao)
  • 1 tbsp virgin coconut oil
  • 1 pinch flaky sea salt

Instructions:

  1. Wash, hull, and finely dice the strawberries. Pat them thoroughly dry with a lint-free towel to prevent ice crystal formation.
  2. In a medium glass bowl, fold the diced strawberries into the Greek yogurt, maple syrup, and vanilla extract until well combined.
  3. Line a large sheet pan with parchment paper. Use a 1-tablespoon cookie scoop to drop uniform clusters of the yogurt mixture onto the pan.
  4. Place the tray in the freezer for 2 hours, or until the clusters are firm enough to handle.
  5. In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until the mixture is smooth and glossy.
  6. Quickly dip each frozen yogurt cluster into the melted chocolate using a fork. Return to the parchment paper and immediately sprinkle with a pinch of flaky sea salt.
  7. Freeze for an additional 15 minutes to allow the chocolate shell to completely set before serving.