Start by rinsing the fresh strawberries under cool water to remove any dirt. Pat them dry with a paper towel, then remove the stems and dice the strawberries into small, bite-sized pieces.

In a large mixing bowl, combine the diced strawberries with plain Greek yogurt and a splash of vanilla extract. Gently fold the ingredients together until the strawberries are fully coated.

Line a baking sheet with parchment paper and portion out tablespoon-sized dollops of the strawberry-yogurt mixture onto the prepared baking sheet. Freeze for 30-45 minutes.

While the clusters freeze, combine the semisweet chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring until melted and smooth.

Dip each frozen cluster into the melted chocolate using a fork or toothpick, allowing excess chocolate to drip off. Return the coated clusters to the baking sheet.

Place the baking sheet in the fridge for about 15-20 minutes to allow the chocolate coating to set fully.