1. Prepare the Strawberries: Start by thoroughly washing your fresh strawberries. Once clean, pat them completely dry with a paper towel. This step is crucial because any excess moisture can prevent the yogurt from adhering properly. Remove the green tops (hulls) from each strawberry. You can leave them whole if they are small, or halve larger strawberries for easier coating and eating.

2. Mix the Yogurt Coating: In a medium-sized bowl, combine the Greek yogurt, honey (or maple syrup), and vanilla extract. Stir everything together until it’s well combined and smooth. The mixture should be thick enough to coat the strawberries without being too runny.

3. Coat the Strawberries: Add the prepared strawberries to the yogurt mixture. Gently toss them using a spoon or spatula until each strawberry piece is fully coated. Ensure an even layer of yogurt on all sides.

4. Arrange for Freezing: Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the clusters from sticking. Using a fork or a small spoon, carefully place the coated strawberries onto the lined baking sheet, forming small clusters. Try to keep them from touching too much so they don’t freeze into one large block.

5. Freeze the Clusters: Place the baking sheet with the strawberry clusters into the freezer. Let them freeze for at least 15-20 minutes, or until the yogurt coating is firm and the clusters are solid. The exact time will depend on your freezer’s temperature and the size of your clusters.

6. Melt the Chocolate (Optional): While the clusters are freezing, prepare your chocolate drizzle. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, use a double boiler on the stovetop.

7. Drizzle and Finish: Once the strawberry clusters are firm, remove them from the freezer. Drizzle the melted chocolate over the clusters using a spoon or by transferring the chocolate to a small piping bag (or a Ziploc bag with a corner snipped off). If desired, sprinkle a tiny pinch of sea salt over the chocolate for a contrasting flavor.

8. Final Chill (Optional): If you drizzled with chocolate, return the clusters to the freezer for another 5-10 minutes to allow the chocolate to set completely. Once firm, they are ready to serve and enjoy!