Ingredients:

  • 1.5 cups (225g) fresh strawberries, finely diced
  • 1 cup (245g) 2% plain Greek yogurt
  • 1.5 tbsp (31.5g) honey or maple syrup
  • 1 tsp (5g) vanilla bean paste
  • 1 scoop (30g) vanilla whey protein powder
  • 1 cup (170g) 70% dark chocolate chips
  • 1 tbsp (15g) refined coconut oil
  • 1 pinch flaky sea salt

Instructions:

  1. Prep the fruit. Wash and hull the strawberries, then dice them into small, uniform 5mm cubes.
  2. Mix the base. In your large bowl, stir together the Greek yogurt, honey, vanilla bean paste, and protein powder until completely smooth and thick.
  3. Fold in berries. Gently toss the diced strawberries into the yogurt mixture. Do not over mix, or the yogurt will turn pink from the berry juice.
  4. Form the clusters. Line your baking sheet with parchment. Drop 12 equal mounds of the mixture onto the sheet, using about 2 tablespoons per cluster.
  5. First freeze. Place the sheet in the freezer for at least 90 minutes until the mounds are rock solid to the touch.
  6. Melt the coating. Combine the chocolate chips and coconut oil in your small bowl. Microwave in 30 second bursts, stirring in between until the mixture is glossy and pourable.
  7. The finishing dip. Remove one cluster from the freezer at a time. Dip it into the chocolate, using a fork to lift it out and let the excess drip off.
  8. The set. Return the chocolate coated clusters to the parchment paper. The cold center will cause the chocolate to harden and turn matte within seconds.
  9. Garnish. Immediately sprinkle a tiny pinch of flaky sea salt over the wet chocolate before it fully sets.
  10. Final chill. Freeze for another 15 minutes to ensure the chocolate is completely tempered before storing.