Mix the base: Chop strawberries into small pieces and combine with Greek yogurt, honey, and vanilla extract in a mixing bowl. Stir until well blended.
Form clusters: Line a baking sheet with parchment paper. Scoop about 2 tablespoons of yogurt mixture onto the sheet to form 10-12 clusters.
Freeze solid: Place baking sheet in freezer for 2 hours or until clusters are completely frozen and hard.
Melt chocolate: Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth and melted.
Coat clusters: Working in batches of 3-4 clusters, remove from freezer and use a spoon to coat each cluster in melted chocolate. Let excess drip off, then return to parchment paper.
Set chocolate: Return chocolate-coated clusters to freezer for at least 15 minutes to harden before serving. Store in airtight container in freezer.
