Start by rinsing your fresh strawberries under cool water, then gently pat them dry. Remove green stems and dice the strawberries.

In a large mixing bowl, combine the diced strawberries with plain Greek yogurt and vanilla extract, stirring gently until well coated.

Using a tablespoon, scoop about 2 tablespoons of the mixture onto a parchment-lined baking sheet, leaving space between clusters.

Transfer the baking sheet to the freezer and let the clusters freeze for 30 to 45 minutes until firm.

In a deep microwavable bowl, combine semisweet chocolate chips and coconut oil. Microwave in 30-second intervals until melted, stirring in between.

Dip each frozen yogurt cluster into the melted chocolate using a fork, ensuring full coverage, and place back on the baking sheet.

Let the clusters sit at room temperature to harden, or return to the freezer if a firmer texture is desired.