Pat the washed and hulled strawberries completely dry with paper towels. This step is non-negotiable for the yogurt to adhere.

Dice the strawberries into small, even pieces, about 1 cm (1/2 inch) in size.

In a medium bowl, combine the diced strawberries, yogurt, and strawberry jam. Gently fold everything together with a spatula until the strawberries are evenly coated.

Line a large baking sheet or tray with parchment paper.

Using a spoon or a small cookie scoop, drop mounds of the strawberry yogurt mixture onto the prepared sheet. Aim for clusters about the size of a heaping tablespoon. They don't need to be perfectly round—rustic is charming!

Space them about 2-3 cm (1 inch) apart to prevent sticking.

Place the tray in the freezer and freeze for at least 1.5 hours, or until the clusters are completely solid and firm to the touch. I recommend checking at the 90-minute mark. They must be frozen solid for the next step.

About 10 minutes before the clusters are done freezing, prepare the chocolate shell.

Create a double boiler: Fill a small pot with 1-2 inches of water and bring it to a gentle simmer. Place a heatproof bowl (glass or metal) on top, ensuring the bottom of the bowl does not touch the water.

Add the finely chopped dark chocolate and the coconut oil to the bowl.

Stir frequently with a silicone spatula until the mixture is completely smooth, melted, and glossy. This should only take 3-5 minutes.

Crucially, remove the bowl from the heat and let the chocolate mixture cool at room temperature for 5-10 minutes. It should be fluid but no longer warm to the touch. This prevents it from melting the frozen clusters on contact.

Remove the tray of frozen yogurt clusters from the freezer.

Working quickly with one cluster at a time, spear it with a fork or a toothpick. Dip it into the cooled chocolate, swirling to coat it completely.

Let the excess chocolate drip back into the bowl for a moment.

Place the coated cluster back onto the parchment-lined tray.

Repeat with the remaining clusters.

Allow the chocolate shell to set at room temperature, which will happen quite quickly due to the cold clusters (about 5 minutes). For an extra-crisp shell, you can place the tray back in the freezer for 5 minutes to fully harden.

Once set, enjoy immediately or transfer to an airtight container for storage.