Line a large baking sheet with parchment paper.
In a large bowl, combine diced strawberries with Greek yogurt and vanilla extract. Stir until the strawberries are well coated.
Scoop the strawberry-yogurt mixture onto the parchment-lined baking sheet, creating clusters of about 2 tablespoons each. Ensure there’s space between each cluster. This recipe yields approximately 8 clusters.
Transfer the baking sheet to the freezer and freeze for 30-45 minutes, until the clusters are frozen but still soft enough to eat.
As the freezing time nears completion, melt the chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second increments and stirring until smooth.
Remove the frozen clusters from the freezer. Quickly dip each cluster into the melted chocolate using a spoon, then place them back onto the baking sheet.
Allow the clusters to rest for a few minutes until the chocolate hardens into a shell. Enjoy immediately or store in the freezer for later!