Wash the strawberries thoroughly, remove the stems, and cut them into small, evenly sized pieces. Smaller pieces mix more evenly with the yogurt and enhance the texture.

Line a dish parchment paper, ensuring the surface is smooth to prevent sticking during freezing.

Place the diced strawberries into a bowl and add the yogurt. Gently stir with a spoon until each piece is evenly coated.

Spoon the mixture onto the lined dish, shaping it as desired (e.g., rounds or squares). Leave some space between each piece for easy handling later.

Place the tray in the freezer and freeze for about 30 minutes, or until the filling hardens. Adjust the freezing time based on your freezer's temperature.

Combine 200g chocolate and 40g coconut oil in a clean, dry bowl. Melt them using a double-boiler method: place the bowl over a pot of hot water, letting the heat slowly melt the chocolate. Stir continuously until smooth and well-mixed.

Alternatively, melt the chocolate in the microwave on low power, heating in 15-20 second intervals and stirring each time to prevent burning.

Remove the frozen strawberry yogurt pieces from the freezer.

Dip each piece into the melted chocolate, ensuring they are fully coated. Use a spoon or fork to handle them, then place the coated bites back on the parchment paper.

Allow the chocolate to harden at room temperature or place the tray back in the freezer for faster setting.

Once the chocolate has set, the bites are ready to enjoy! Serve immediately for a crunchy, frozen treat or let them thaw slightly for a softer texture.

Store any leftovers in an airtight container or sealed bag in the freezer. Simply remove and enjoy straight from the freezer when needed.