High-Protein Chocolate Covered Strawberries With Greek Yogurt Filling - A Simple, Better-For-You Treat

Prep Time 15

Total Time 15

Servings 12 servings

1 pound fresh strawberries (medium to large, with stems if possible)
1 cup plain Greek yogurt (2% or 5% for a creamier filling)
1–2 tablespoons honey or maple syrup (adjust to taste)
1/2 teaspoon vanilla extract
Pinch of salt
8 ounces dark chocolate (60–70% cacao), chopped or chips
1 teaspoon coconut oil (optional, for a smoother shell)
Optional toppings: crushed nuts, cocoa nibs, shredded coconut, flaky sea salt
Equipment: piping bag or zip-top bag, small paring knife, baking sheet, parchment paper

Prep the berries: Rinse strawberries, pat dry thoroughly, and let them air-dry for at least 15 minutes. Moisture will prevent the chocolate from sticking.
Make the filling: Stir Greek yogurt, honey, vanilla, and a pinch of salt until smooth. Taste and adjust sweetness. Chill for 10 minutes to thicken.
Core the strawberries: Using a paring knife, gently remove a small plug from the top of each berry to create a cavity without cutting through the sides.
Fill them: Transfer the yogurt mixture to a piping bag (or zip-top bag with a small corner snipped). Pipe yogurt into each strawberry just to the top—don’t overfill.
Pre-chill: Place filled strawberries on a parchment-lined tray and freeze for 10–15 minutes. This helps the chocolate set quickly.
Melt the chocolate: Microwave chopped chocolate with coconut oil in 20–30 second bursts, stirring between each, until smooth. Alternatively, use a double boiler.
Dip and coat: Hold each strawberry by the stem and dip into the chocolate, letting excess drip off. Set back on the parchment. Add toppings while the chocolate is still wet.
Set the shell: Chill in the fridge for 15–20 minutes until firm. If you prefer a thicker shell, dip a second time once the first layer sets.
Serve: Enjoy chilled or slightly cool. The yogurt center should be creamy, not frozen solid.