Strawberry clusters are an extra-easy strawberry dessert that you can keep in the freezer all summer. They are creamy and crunchy. Ingredients for Strawberry Clusters (6-7 servings): 200 g strawberries 35 g maple syrup 100 g Greek yogurt (10% fat) 150 g chocolate* (we used chocolate with 81% of cocoa) Instructions: Slice up 200 g of strawberries into small pieces.* Mix 35g of maple syrup, the sliced strawberries, and 100g of Greek yogurt (10% fat). Next, cover a board with parchment paper. Divide the yogurt-strawberry mixture into 6-7 servings. Place about two tablespoons per serving on the board. Freeze them for 2.5-3 hours. Once they're frozen, melt about 150g of chocolate. Coat the frozen strawberry clusters with it, but be quick! If the strawberries defrost even slightly, it'll be impossible to coat them with chocolate. So, have your melted chocolate ready, and then take the frozen strawberries out of the freezer. Quickly coat them in chocolate before they thaw too much. Place in the freezer. In 30 minutes, strawberry clusters are ready. Store them in the freezer for up to 3 months. When craving a treat, take the clusters out of the freezer, let them defrost for 3-5 minutes, and dig in! Tips *Opt for dark chocolate with a cocoa content of at least 70% for coating. Milk chocolate has a high sugar content. That’s why, when you melt it, it gets very thick. And doesn’t coat the clusters properly. Because of milk chocolate's thick texture, you need more chocolate for coating. Melted dark chocolate has a smoother consistency, and it will be easier to coat the clusters. *For nicely shaped clusters, cut the strawberries into small pieces. Approximately 5-7 mm (0.2-0.3 inches) in size. This way, you'll need less chocolate, around 15 g per serving, to cover the frozen clusters. The clusters may be uneven if you cut the strawberries into larger pieces. Plus, you need to use more chocolate for coating.

Niiiice❤❤❤❤