In a large bowl, add the chopped strawberries, Greek yogurt to a large bowl. Combine thoroughly.

Using a medium cookie scoop, place scoops of the Greek yogurt mixture on top of a parchment paper lined baking pan, you’ll get about 9 clusters.

Transfer the yogurt clusters to the freezer so they freeze solid. They must be frozen solid so you can dip them in the chocolate, so either freeze about 1-2 hours or overnight.

When you’re ready to dip them in chocolate, add the chocolate chunks or chocolate chips and coconut oil to a microwavable bowl and microwave in 30-second intervals, stirring in between each one, until the chocolate is melted.

Now it’s time to dip, so remove the frozen yogurt clusters from the freezer and dip each of the clusters separately into the melted chocolate. Use a spoon to ensure each cluster is thoroughly coated working quickly. TIP: If for some reason your yogurt clusters are melting into the chocolate, they aren’t frozen enough or the yogurt mixture is getting too warm. So put them back in the freezer to firm back up.

Once the clusters are fully coated with chocolate, place them back on the prepared baking sheet. Add a sprinkle of sea salt once you dip them if you desire. The chocolate will harden quickly.

Once they are all coated, place the clusters back in the freezer to firm the clusters throughout for 20- 30 minutes.

How to enjoy them? Store chocolate covered yogurt clusters in the fridge for a softer consistency and in the freezer for a more ice cream-like treat. So good!