Almond Joy Strawberries

For those of you who follow me on Instagram, you know my love affair with Chobani Greek yogurt has gotten pretty serious. Well, at least on my end. (Although they did send me three coupons and a free case of yogurt which arrives tomorrow, so maybe it’s more of a prom-couple-that-dates-for-the-convenience type of deal. Whichever it is, I’ll take it!) Unfortunately, I went through a period last year where I couldn’t eat lactose and it was the gentlest form of torture. So now that those circumstances are in the past, I have been putting Chobani in ALL of the things.

My newest Chobani adventure began when I decided to try something I’ve been seeing on a lot of different blogs:

Greek Yogurt dipped strawberries.

But of course I’m not just going to dip the strawberries in yogurt. I’m going to cover them in all sorts of goodness too.

I may be lazy, but I found the easiest way to go about dipping the strawberries was straight into the brand-new container of Chobani. Just stir to make it creamy and then dip away! The strawberries will come out evenly coated with a nice thick layer of yogurt.

I placed the dipped strawberries in a Pyrex baking dish that I lined with parchment paper to keep the berries from sticking. For toppings, I decided to make the berries like an Almond Joy (which is my favorite candy of all time besides sour gummi worms. I know, I’m a five-year-old) and use unsweetened coconut, crushed dry-roasted almonds, and dark chocolate.

Once the berries were dipped in the yogurt and sprinkled with the coconut/almonds, I popped them in the freezer to let the yogurt shell harden a bit (about 10 minutes). Then, I drizzled them with a combination of 1 tablespoon dark chocolate chips (melted) and water, and froze for another 10-15 minutes until the shell was hardened.

TIP: Serve immediately, before the berries get too hard to bite into!