Chocolate Covered Strawberry Yogurt (Print View)

Creamy yogurt layered with strawberries, nuts, and chocolate, frozen into a crunchy snack.

# What You'll Need:

→ Yogurt Layer

01 - 2 cups plain Greek yogurt
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon pure vanilla extract

→ Toppings

04 - 1 cup fresh strawberries, hulled and sliced
05 - 1/3 cup mixed nuts (almonds, pistachios, walnuts), chopped
06 - 1/4 cup dark chocolate chips or chopped dark chocolate
07 - 1 teaspoon coconut oil (optional, for melting chocolate)

# How to Make:

01 - Line a 9x13-inch baking sheet with parchment paper.
02 - Combine Greek yogurt, honey or maple syrup, and vanilla extract in a medium bowl, stirring until smooth.
03 - Evenly spread the yogurt mixture over the prepared baking sheet, creating a layer approximately 1/2 inch thick.
04 - Scatter the sliced strawberries and chopped nuts evenly over the yogurt layer.
05 - Gently melt the dark chocolate with coconut oil in a microwave-safe bowl or double boiler until smooth.
06 - Drizzle the melted chocolate over the topped yogurt layer.
07 - Place the tray in the freezer and chill for at least 2 hours until completely set.
08 - Break or slice into pieces once firm. Store in an airtight container in the freezer until ready to enjoy.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes of actual work, then the freezer does the rest while you read or watch something.
  • The contrast between cold, creamy yogurt and snappy chocolate is honestly addictive.
  • You can throw almost any topping you have at it and it somehow works—no recipe police going to show up.
02 -
  • Don't skip the freezing time even if you're tempted—the bark won't have that satisfying snap without it, and the yogurt will just taste mushy.
  • If your chocolate seizes up and gets grainy when it hits the cold yogurt, it means it got too hot or water got into it somehow—next time, lower the heat and add that coconut oil, which acts like insurance.
03 -
  • Tempered chocolate looks prettier and has a better snap, but honestly, melted and cooled chocolate tastes just fine and is way less fussy—don't overthink it.
  • The secret to this working every single time is using full-fat yogurt and not getting impatient with the freeze time—those two things matter more than anything else.

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