Can I use frozen strawberries for this recipe?

While fresh strawberries are ideal for Chocolate Strawberry Cluster Pops , frozen ones can work too. Just make sure to thaw and drain them thoroughly to avoid excess moisture.

How long do these pops last in the freezer?

These Chocolate Strawberry Cluster Pops can last up to 2 weeks when stored in an airtight container, but they're best enjoyed within 5 days for the freshest flavor.

Can I make these pops without nuts?

Absolutely! You can omit the nuts or substitute with seeds or dried fruit to keep your Chocolate Strawberry Cluster Pops allergy-friendly.

Is it possible to make these pops sugar-free?

Yes, you can use sugar-free chocolate and natural sweeteners like stevia or monk fruit instead of honey to make a sugar-free version of these Chocolate Strawberry Cluster Pops .

Can children help make these pops?

Definitely! Chocolate Strawberry Cluster Pops are kid-friendly and fun to make. Kids can help mix the strawberries or drizzle the white chocolate, just be sure an adult handles the melting.

Fall in Love with These 7 Chocolate Strawberry Cluster Pops

Description

These Chocolate Strawberry Cluster Pops feature a creamy strawberry yogurt center coated in rich dark chocolate. Served on a vintage-style white and gold-rimmed plate, these no-bake frozen treats are perfect for summer, parties, or a quick homemade dessert. With fresh strawberry pieces and a luscious chocolate shell, they offer a delicious mix of texture and flavor in every bite.

Ingredients

Scale

2 cups fresh strawberries, hulled and quartered
1 cup dark chocolate chips (70% cocoa or higher)
1/4 cup white chocolate chips
1/2 cup chopped nuts (almonds or pistachios work well)
2 tablespoons honey
1 teaspoon vanilla extract
7 popsicle sticks

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Instructions

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.
Serve & enjoy: Let sit at room temp for 2–3 minutes before eating. Enjoy these creamy, crunchy Chocolate Strawberry Cluster Pops straight from the freezer!

Notes

Dairy-free option: Use coconut yogurt and vegan chocolate to make this recipe dairy-free.

Sweetener swaps: Instead of honey, try maple syrup, monk fruit, or stevia to reduce sugar.

Storage tip: Store in an airtight container in the freezer for up to 2 weeks, though best enjoyed within 5 days.

Add-ins: For texture and nutrition, you can mix in chia seeds, crushed nuts, or granola into the yogurt base.

Prep Time: 25 minutes
Freezing time: 1 hours

Nutrition

Calories: 220
Sugar: 20g
Sodium: 10mg
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 25g
Fiber: 3g
Protein: 3g
Cholesterol: 5mg