White Chocolate Covered Strawberry Lemon Yogurt Cluster

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Remember last time I shared the dark chocolate version? Well, today, we’re diving into the world of white chocolate! This version has quickly become my favorite, all thanks to a subtle hint of lemon that screams summer! Keep these little delights in the freezer, and when you’re ready to indulge, simply let them thaw for a couple of minutes before taking that heavenly bite. Trust me, they’re absolutely divine!

Here’s what you’ll need:

White Chocolate Covered Strawberry Lemon Yogurt Cluster

Course Dessert


  • 2 cups strawberries cleaned and chopped
  • 1 cup vanilla Greek yogurt or plain!
  • 2 tablespoons maple syrup optional
  • Zest of 1 lemon + 1 tablespoon lemon juice
  • 1 cup white chocolate chips I used Ghirardelli
  • 1 teaspoon coconut oil


  • To make these delightful treats, start by combining the yogurt, chopped strawberries, maple syrup (if using), lemon zest, and lemon juice in a large bowl. Mix until the strawberries are completely coated in the yogurt. Then, scoop 2-3 tablespoons of the strawberry mixture into clusters and place them on a baking sheet lined with parchment paper. Pop them in the freezer for about an hour.
  • While the clusters are chilling, melt the white chocolate chips and coconut oil in a small bowl. You can do this in the microwave in short 30-second bursts, stirring in between until smooth.
  • Once the chocolate is melted and the clusters are firm, take them out of the freezer. Dip each cluster into the melted white chocolate, coating them evenly. The chocolate will create a lovely shell around each one. For an extra touch, sprinkle some sea salt on top if desired.
  • Now, it’s time for the best part – enjoy every delicious bite! Store any leftovers in the fridge for up to a week or in the freezer for up to a month. Trust me, though, they probably won’t last that long once you’ve tasted how good they are!

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