Line a baking sheet with parchment paper and set it aside.
In a medium bowl, mix together diced strawberries, plain Greek yogurt, and honey until well combined.
Spoon 2-tablespoon portions onto the prepared baking sheet in an even layer. Freeze for 1 hour or until solid.
In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between.
Take the yogurt clusters out of the freezer and dip each one into the melted chocolate, coating both sides.
Place the chocolate-covered clusters back on the baking sheet and sprinkle sea salt on top.
Freeze until solid.
Store your delicious clusters in the fridge for up to 5 days or in the freezer for up to 1 month.