I finally perfected Chocolate Strawberry Yogurt Clusters with plain Greek yogurt, fresh strawberries, honey and semi sweet chocolate chips, and I’m sharing the one small change that made the viral recipe actually work at home.

Jump to Recipe

I fell for a TikTok trend and then ate half the batch, no regrets. The name Greek Yogurt Strawberry Clusters sounds harmless but these are sneaky, creamy explosions of flavor.

I keep plain greek yogurt in the fridge and toss in mini semi sweet chocolate chips for little pockets of richness, and somehow it feels like dessert that wont wreck everything. These Chocolate Strawberry Yogurt Clusters are bright, a tiny bit tangy and kinda addicting, my friends asked for the recipe even though I was still cleaning up the mess.

If you like fruity and chocolatey snacks this will tempt you.

Ingredients

Print Recipe (No Advertisments)

Thick, protein rich base that adds creaminess and tang, keeps you full longer, honestly.
Natural sweetener, adds brown sugar notes, raises carbs so use sparingly, but yum.
Tiny splash boosts flavor depth, makes everything taste richer and more dessert like.
Fresh berries bring bright tartness, fiber and vitamin C plus juicy sweetness, sometimes seeds.
Chocolate adds melty indulgence, a little bitter balance to the yogurt sweetness, perfect.
Crunchy texture and healthy fats from nuts, adds protein and a toasty bite, optional.
Tiny salt brightens flavors, keeps sweetness from being flat, enhances chocolate notes, trust me.

Ingredient Quantities

1 1/2 cups plain greek yogurt

2 tablespoons honey or maple syrup

1 teaspoon vanilla extract

1 cup fresh strawberries, hulled and roughly chopped

1/3 cup mini semi sweet chocolate chips

1/4 cup granola or chopped nuts (almonds or walnuts) optional

Pinch fine sea salt

How to Make this

Print Recipe (No Advertisments)

1. Line a baking sheet with parchment paper or grab a silicone mini muffin tray, and set a small scoop or teaspoon by your side.

2. Hull and roughly chop 1 cup fresh strawberries, then pat them dry on a paper towel so they dont water down the yogurt.

3. In a bowl whisk together 1 1/2 cups plain Greek yogurt, 2 tablespoons honey or maple syrup, 1 teaspoon vanilla extract and a pinch of fine sea salt until smooth.

4. Fold in the chopped strawberries, 1/3 cup mini semi sweet chocolate chips, and 1/4 cup granola or chopped nuts (almonds or walnuts) if using, leaving a few chips or nuts to press on top.

5. Taste quickly and add a little more honey if you want it sweeter, but remember freezing dulls sweetness a bit.

6. Drop heaping teaspoonfuls of the mixture onto the parchment or into each mini cup to form little clusters, then press the reserved chips/nuts on top so they look pretty.

7. Freeze until solid, about 2 to 4 hours (overnight is fine too).

8. Transfer firm bites to an airtight container layered with parchment, store in the freezer up to about a month, and let them sit 1 to 3 minutes at room temp before eating so they soften a touch.

Equipment Needed

1. Baking sheet lined with parchment paper, or a silicone mini muffin tray
2. Small scoop or teaspoon for portioning
3. Chefs knife for hulling and chopping strawberries
4. Cutting board
5. Paper towels to pat the berries dry so they dont water down the yogurt
6. Mixing bowl
7. Whisk or fork, plus a rubber spatula or spoon for folding in chips and nuts
8. Measuring cups and spoons
9. Airtight freezer safe container or resealable freezer bag for storing the bites

FAQ

Q: How long do these keep in the freezer? A: Up to 2 months if stored in an airtight container or freezer bag, but they’re best within 2 to 3 weeks for freshest flavor.

Q: Can I use flavored or regular yogurt instead of plain greek? A: Yes, but plain greek gives the best texture and tang. Flavored or regular yogurt will be sweeter and a bit runnier, so you might need to freeze longer.

Q: Can I use frozen strawberries? A: You can, but thaw and drain them first or they’ll add too much liquid. Pat them dry with a paper towel before mixing in.

Q: How do I stop the bites from getting freezer-burned? A: Press a piece of parchment between layers, squeeze air out of the bag, and keep them in the coldest part of the freezer. Use within a couple months.

Q: Want them dairy-free? A: Use a thick dairy-free yogurt, like coconut or almond based Greek-style yogurt. Texture may be slightly softer, but they’ll still work.

Q: Can I add other mix-ins? A: Totally. Try cocoa nibs, chopped dried fruit, shredded coconut or different nuts. Just don’t add too much liquid stuff or the dollops won’t set.

Viral TikTok Chocolate Strawberry Yogurt Bites Recipe Substitutions and Variations

Plain Greek yogurt: use plain whole‑milk yogurt or Icelandic skyr for similar thickness, or unsweetened full‑fat coconut or almond yogurt if you want dairy free (plant yogurts can be a bit thinner, so drain in cheesecloth for 15–30 min if you need it thicker).
Honey or maple syrup: swap with agave nectar or brown rice syrup in a 1:1 ratio, or use 1–2 tbsp maple plus a pinch of stevia if you want less sugar, works fine.
Fresh strawberries: try raspberries or chopped blueberries, or use thawed frozen strawberries (pat dry first so the bites dont get soggy).
Mini semi sweet chocolate chips: use finely chopped dark chocolate, white chocolate chips, carob chips or cacao nibs for less sweetness, all work well depending on how sweet you want them.

Pro Tips

– Dry and chill the fruit first. Wet strawberries make the bites watery and bland, so toss chopped berries onto a paper towel and press gently, or pop them in the freezer for 20-30 minutes to firm up. this concentrates the flavor and keeps the yogurt from getting soupy.

– Use full fat yogurt or add a binder. Low fat yogurts freeze icier, so use full fat, or stir in a tablespoon of cream cheese, mascarpone, or even a tablespoon of powdered milk to keep the texture creamy. it really helps the frozen bites feel like a treat instead of an ice cube.

– Keep the chocolate soft and pretty. Use mini chips so they dont turn into little rocks, press a few on top right away so they show, and if you want melty chocolate later, microwave a bite 5 to 8 seconds instead of waiting for a long thaw.

– Store smart for no freezer burn. Pack in an airtight container with parchment between layers, push out as much air as you can, and dont let them sit past a month. if they stick together, a quick 1 minute at room temp loosens them without getting all melty.

Viral TikTok Chocolate Strawberry Yogurt Bites Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

423

kcal

Equipment: 1. Baking sheet lined with parchment paper, or a silicone mini muffin tray
2. Small scoop or teaspoon for portioning
3. Chefs knife for hulling and chopping strawberries
4. Cutting board
5. Paper towels to pat the berries dry so they dont water down the yogurt
6. Mixing bowl
7. Whisk or fork, plus a rubber spatula or spoon for folding in chips and nuts
8. Measuring cups and spoons
9. Airtight freezer safe container or resealable freezer bag for storing the bites

Ingredients

1 1/2 cups plain greek yogurt
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and roughly chopped
1/3 cup mini semi sweet chocolate chips
1/4 cup granola or chopped nuts (almonds or walnuts) optional
Pinch fine sea salt

Directions

Line a baking sheet with parchment paper or grab a silicone mini muffin tray, and set a small scoop or teaspoon by your side.
Hull and roughly chop 1 cup fresh strawberries, then pat them dry on a paper towel so they dont water down the yogurt.
In a bowl whisk together 1 1/2 cups plain Greek yogurt, 2 tablespoons honey or maple syrup, 1 teaspoon vanilla extract and a pinch of fine sea salt until smooth.
Fold in the chopped strawberries, 1/3 cup mini semi sweet chocolate chips, and 1/4 cup granola or chopped nuts (almonds or walnuts) if using, leaving a few chips or nuts to press on top.
Taste quickly and add a little more honey if you want it sweeter, but remember freezing dulls sweetness a bit.
Drop heaping teaspoonfuls of the mixture onto the parchment or into each mini cup to form little clusters, then press the reserved chips/nuts on top so they look pretty.
Freeze until solid, about 2 to 4 hours (overnight is fine too).
Transfer firm bites to an airtight container layered with parchment, store in the freezer up to about a month, and let them sit 1 to 3 minutes at room temp before eating so they soften a touch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.