Prep the strawberries. Rinse, dry well, and slice. Patting them dry matters—excess water can make the chocolate seize and water down your yogurt.

Sweeten the yogurt (optional). Stir the yogurt with honey or maple syrup and the vanilla until smooth. Taste and adjust. You want a nice balance with the tart yogurt and rich chocolate.

Layer the base. Spoon the yogurt into a shallow bowl, small dish, or two dessert cups. Scatter the strawberries evenly over the top. Press a few pieces in so they’re nestled into the yogurt.

Melt the chocolate. Combine the chopped chocolate and coconut oil in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until just melted and glossy. Or melt over a double boiler, stirring until smooth.

Cool the chocolate slightly. Let it sit for 1–2 minutes so it’s warm and pourable but not piping hot. This prevents melting the yogurt too much.

Pour and swirl. Drizzle the chocolate over the yogurt and strawberries. Use a spoon to spread it into a thin, even layer. A thinner layer cracks better and is easier to eat.

Let it set. Wait 1–3 minutes at room temperature. For a faster, firmer shell, pop it in the fridge for 5 minutes. Sprinkle a pinch of flaky sea salt on top if you like.

Crack and enjoy. Tap the chocolate with your spoon to crack the shell and scoop up chocolate-strawberry-yogurt in each bite.