Ingredients
Equipment
Method
Mix the yogurt base
- Combine plain Greek yogurt, honey, and vanilla extract in a large bowl and stir until smooth, with no streaks remaining. The mixture should look glossy and evenly colored.
- Fold in crushed freeze-dried strawberries until evenly distributed. Stop when you see rosy strawberry pieces throughout the yogurt.
Portion and first freeze
- Drop heaping tablespoons of the mixture onto a parchment-lined sheet pan, spacing them about 1 inch apart. Leave space so the clusters freeze without merging.
- Freeze for 30 minutes until slightly firm. Look for tops that hold their shape when gently nudged.
Coat with white chocolate
- Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stop when the chocolate looks fully melted and silky.
- Dip each yogurt cluster halfway into the melted white chocolate and place back on parchment. Let excess drip briefly so the coating stays thick but not pooled.
- Freeze for another 20 minutes until the chocolate is set. The coating should look matte and not feel tacky.
Finish and freeze
- Drizzle the melted dark chocolate over the clusters and sprinkle with sea salt. Make thin lines of drizzle and finish with a light dusting of salt.
- Freeze for at least 10 minutes until all chocolate is set. The drizzle should be firm and not smear when touched lightly.
Store
- Store the clusters in an airtight container in the freezer for up to two weeks. Keep parchment between layers to prevent sticking.
Notes
Pro tip: crush the freeze-dried strawberries into small, varied bits (some finer, some chunky) for better texture in every bite. Store in an airtight container in the freezer for up to 2 weeks; do not refrigerate for long-term storage. For a dairy-free swap, use plain dairy-free yogurt (thick-style) and dairy-free white/dark chocolate chips—texture may be slightly softer but still works for dipping.