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Creamy Chocolate-Covered Strawberry Yogurt Cups

chocolate-covered strawberry yogurt cups - featured image
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These no-bake yogurt cups feature a creamy strawberry Greek yogurt filling encased in a crisp chocolate shell. They’re quick, easy, and perfect for a light, crowd-pleasing dessert or snack.

Ingredients

Scale
  • 2 cups Greek yogurt (plain or vanilla, full-fat preferred)
  • 1/4 cup honey or pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, finely diced
  • 1 1/2 cups semisweet or dark chocolate chips
  • 2 tablespoons coconut oil
  • Optional: Freeze-dried strawberries, crushed
  • Optional: White chocolate, melted for drizzling
  • Optional: Chopped nuts (pistachios or almonds)

Instructions

  1. Line a standard 12-cup muffin tin with paper or silicone cupcake liners.
  2. In a medium mixing bowl, combine Greek yogurt, honey, and vanilla extract. Stir until smooth and creamy.
  3. Gently fold in the diced strawberries. Taste and add more honey if desired.
  4. Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until melted and smooth. Let cool slightly.
  5. Spoon about 1 heaping teaspoon of melted chocolate into the bottom of each cupcake liner. Tilt and swirl to coat the bottom evenly and up the sides.
  6. Chill the tin in the freezer for 5–8 minutes, until the chocolate hardens.
  7. Add 2–3 tablespoons of the strawberry yogurt filling on top of the chocolate base in each liner, leaving room at the top.
  8. Spoon another teaspoon (or more) of melted chocolate over the yogurt filling to cover completely. Spread to the edges.
  9. Optionally, drizzle with white chocolate or sprinkle with freeze-dried strawberries or nuts.
  10. Return the muffin tin to the freezer for 25–30 minutes, or until the chocolate is firm and the cups are solid.
  11. Carefully peel off the liners. If they stick, let the cups sit at room temperature for 2–3 minutes and try again.
  12. Serve chilled.

Notes

For best results, use thick Greek yogurt and pat strawberries dry to avoid a runny filling. Let each chocolate layer set completely before adding the next. These cups can be made dairy-free and vegan with coconut or almond yogurt and dairy-free chocolate. Store in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: chocolate covered strawberry yogurt cups, no-bake dessert, Greek yogurt, easy dessert, gluten-free, Valentine’s Day, summer dessert, healthy treat

Find it online: https://zorbmeal.com/creamy-chocolate-covered-strawberry-yogurt-cups-easy-no-bake-dessert-recipe/