Begin by washing the strawberries under cool running water, then gently pat them dry with a clean towel. Remove the green tops and cut them into small bite-sized pieces.

In a mixing bowl, combine the diced strawberries with plain Greek yogurt. If desired, add a splash of vanilla extract for an extra layer of flavor. Stir gently until all strawberry pieces are evenly coated.

Scoop tablespoon-sized portions of the strawberry-yogurt mixture and drop them onto a parchment-lined baking sheet. Ensure to leave space between each scoop.

Place the baking sheet in the freezer and let the clusters chill for 30 to 45 minutes.

While the clusters are freezing, combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in the microwave in 20-second intervals, stirring until smooth.

Retrieve the frozen yogurt clusters from the freezer. One by one, dip each cluster into the melted chocolate, allowing excess chocolate to drip off.

Allow the chocolate to set at room temperature for a few minutes or return the tray to the freezer for quicker results.