Ingredients:

  • 1 cup (240ml) Plain Greek Yogurt
  • 2 tablespoons (30ml) Honey or Maple Syrup
  • 1/2 teaspoon (2.5ml) Vanilla Extract
  • 1 cup (150g) Fresh Strawberries, hulled
  • 1 tablespoon (15ml) Lemon Juice
  • 2 ounces (55g) Dark Chocolate (at least 70% cacao), chopped
  • 1 teaspoon (5ml) Coconut Oil
  • Sprinkle of Sea Salt (optional)
  • Shredded Coconut (optional)
  • Chopped Nuts (almonds, pecans, etc.) (optional)
  • Freeze-dried Strawberries (crushed) (optional)

Instructions:

  1. In a bowl, combine the Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk until smooth and well combined.
  2. In a blender or food processor, combine the hulled strawberries and lemon juice. Blend until smooth.
  3. Gently swirl the strawberry puree into the yogurt mixture, being careful not to overmix. You want streaks of strawberry, not a completely blended mixture.
  4. Line a baking sheet with parchment paper or a silicone mat. Spoon or pipe small dollops of the yogurt mixture onto the prepared baking sheet, spacing them about 1 inch apart.
  5. Freeze for at least 1 hour, or until completely solid.
  6. In a small saucepan over low heat, or in a microwave-safe bowl in 30-second intervals, melt the dark chocolate and coconut oil, stirring until smooth.
  7. Remove the frozen yogurt clusters from the freezer. Drizzle the melted chocolate over the frozen yogurt clusters. Immediately sprinkle with desired toppings (sea salt, coconut, nuts, etc.).
  8. Return to the freezer for a few minutes to allow the chocolate to set completely.
  9. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.