Prep the strawberries: Wash, hull, and finely chop the strawberries. Pat them dry thoroughly to avoid excess moisture in the filling.

Mix the filling: In a bowl, combine the chopped strawberries with plain Greek yogurt (or your preferred yogurt) and a touch of honey or sweetener of choice. Stir until well combined.

Scoop and freeze:  Drop spoonfuls of the strawberry-yogurt mixture onto a tray lined with parchment paper and place in the freezer. Shape into clusters or rounds using the back of the spoon. Freeze for 1–2 hours or until firm.

Melt the chocolate: In a microwave-safe bowl or double boiler, melt the dark chocolate chips with coconut oil or a splash of milk for a smoother texture. Stir until glossy and smooth.

Dip the frozen clusters: Take the yogurt clusters out of the freezer and swiftly dip each one into the melted chocolate using a fork or spoon for an even coating. Place back on the tray.

Optional drizzle: Melt a few white chocolate chips and drizzle over the dipped clusters for decoration.

Freeze again: Freeze these coated pops for another 1–2 hours until the chocolate is fully set.