Prepare a cookie sheet by lining with parchment paper.
In a bowl, mix together the strawberries, yogurt, honey, and vanilla.
Using a large spoon or cookie scoop, form 2-3 tbsp clusters of the yogurt mixture and place on prepared cookie sheet.
Place in freezer for about an hour, or until frozen.
Remove clusters from freezer and allow to set out on the counter for a few minutes.
In a microwave-safe bowl, add chocolate and coconut oil.
Microwave in 20 second intervals, stirring in between rounds, until chocolate is melted and smooth.
Dip clusters in melted chocolate and return to parchment paper. While chocolate is still soft, top with maldon salt or any other preferred topping (sprinkles, shredded coconut, chopped nuts, etc).
Let set for about 5 minutes before eating. If not eating immediately, place in fridge or freezer according to storing instructions in post above.
