In a bowl, mix the chopped strawberries with the yogurt until the strawberries are completely coated. Scoop out 2-3 tablespoons of the mixture and place them on a parchment paper-lined baking sheet. Pop it in the freezer for 20 minutes.
In a separate small bowl, melt the chocolate chips and coconut oil in the microwave in 2-3 increments of 30 seconds each until smooth. Make sure to mix them well between each increment.
Once the chocolate is melted, take the tray out of the freezer and dip each strawberry cluster into the chocolate. The chocolate will create a yummy shell around each one! Feel free to sprinkle some sea salt on top if you like. Then, dig in and enjoy! Any leftovers can be stored in the fridge for up to a week or in the freezer for up to a month!