Chocolate Strawberry Yogurt Clusters are a simple and delightful treat that mix creamy yogurt, rich chocolate, and juicy bits of strawberry all in one bite. These clusters are crunchy yet creamy, sweet but not too sweet, and they feel like a little burst of happiness whenever you munch on them.
I love making these clusters when I want a snack that’s easy to grab and just a touch special. They’re great for packing in lunchboxes, sharing with friends, or even keeping around for when you want a quick pick-me-up. I find that using fresh or freeze-dried strawberries gives just the right balance of texture and flavor, and the yogurt coating adds a nice tang to the chocolate’s sweetness.
My favorite way to enjoy these is chilled right out of the fridge—cold clusters make such a refreshing treat, especially on warm days. Plus, they’re fun to make with kids or friends because you just mix, drop dollops on a tray, and let them set. It’s one of those snacks that’s as fun to make as it is to eat!
Key Ingredients & Substitutions
Freeze-dried Strawberries: These add a light crunch and a burst of tart flavor. If you can’t find them, you can use chopped dried strawberries, but they won’t be as crunchy. Fresh strawberries won’t work well here because of moisture.
Chocolate Chips: Milk chocolate works nicely, but dark chocolate is great if you prefer a less sweet option. For a dairy-free version, use vegan chocolate chips.
Vanilla Yogurt: Greek yogurt is my favorite because it’s thick and creamy, which holds well when slightly warmed and drizzled. You can swap with dairy-free yogurt if needed.
Crispy Cereal or Granola (Optional): This adds extra texture and crunch. You can skip it for a simpler treat or use nuts for more protein and crunch.
How Do You Make Sure the Yogurt Drizzle Stays Perfect on the Clusters?
The yogurt drizzle is a key element that adds creaminess without melting the chocolate. Here’s how to get it right:
- Warm the yogurt just a bit (10-15 seconds) in the microwave so it’s easy to drizzle but not hot enough to melt the chocolate.
- Use a small spoon to drizzle thin lines or swirls over the clusters rather than pouring it on thickly.
- Chill the clusters right away after drizzling so the yogurt sets firm and holds its shape.
- If you want firmer clusters, freeze them for a short time after chilling.
Equipment You’ll Need
- Line a baking sheet with parchment paper or a silicone baking mat – It keeps the clusters from sticking and makes cleanup easy.
- Microwave-safe bowls – For melting chocolate and warming the yogurt; I like glass bowls because they heat evenly.
- Spoons or small scoops – To dollop the clusters evenly onto the tray for an even size and shape.
- Cooling rack or tray – Optional, for easier handling if you want to move clusters around before refrigerating.
Flavor Variations & Add-Ins
- Use different dried fruits: Dried cherries or cranberries add a tangy kick, which pairs nicely with the chocolate.
- Mix in nuts or seeds: Chopped almonds, pistachios, or sunflower seeds give extra crunch and flavor.
- Swap chocolate types: White chocolate or caramel chocolate chips create a sweeter or more decadent flavor.
- Add a touch of spice: A pinch of cinnamon or chili powder can give a warming, spicy note to your clusters.
Chocolate Strawberry Yogurt Clusters
Ingredients You’ll Need:
- 1 cup freeze-dried strawberries, roughly chopped
- 1 1/2 cups chocolate chips or melting chocolate (milk or dark chocolate)
- 1/2 cup vanilla yogurt (Greek yogurt works well)
- 1 cup crispy cereal or granola (optional, for added crunch)
- 1 tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another hour to chill in the refrigerator. The chilling time lets the clusters firm up nicely, so be patient and plan ahead!
Step-by-Step Instructions:
1. Prepare Your Baking Sheet:
Line a baking sheet with parchment paper or a silicone baking mat. This keeps the clusters from sticking and makes cleanup a breeze.
2. Chop the Strawberries:
If your freeze-dried strawberries come in big pieces, roughly chop them so they mix evenly through the clusters.
3. Melt the Chocolate:
Place the chocolate chips in a microwave-safe bowl. Heat them in 20-30 second bursts, stirring between each, until the chocolate is melted and smooth.
4. Mix Ingredients:
In a medium bowl, gently stir the melted chocolate together with the chopped freeze-dried strawberries. If you’d like, add the crispy cereal or granola for extra crunch and mix lightly.
5. Form the Clusters:
Use a spoon to drop small dollops of the chocolate mixture onto your prepared baking sheet. Try to make them roughly the same size for even chilling.
6. Add Yogurt Drizzle:
Heat the vanilla yogurt slightly in the microwave for 10-15 seconds to make it easier to drizzle. Spoon or drizzle a bit over each cluster, creating pretty swirl patterns without covering them fully.
7. Chill and Set:
Put the baking sheet in the refrigerator and chill for about 1 hour, or until the clusters are firm and set.
8. Serve and Store:
Enjoy these tasty clusters right away or keep them in an airtight container in the fridge for snacking later. They stay fresh and delicious for several days!
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Fresh strawberries aren’t the best choice here because their moisture can make the clusters soggy and prevent the chocolate from setting properly. Stick to freeze-dried or dried strawberries for the best texture.
How Should I Store These Clusters?
Store your clusters in an airtight container in the refrigerator. They’ll keep well for up to 5 days. For longer storage, you can freeze them and thaw in the fridge before eating.
Can I Substitute the Yogurt?
Yes! If you want to skip the yogurt or need a dairy-free option, try drizzling melted white chocolate or a thin glaze made from powdered sugar and a little almond milk instead.
Is There a Way to Make These Clusters Crunchier?
Absolutely! Adding crispy cereal, granola, or even chopped nuts will boost the crunch factor nicely. Just fold them into the chocolate and strawberry mixture before forming clusters.