Line a freezer-safe tray with parchment and clear space in the freezer. Wash the strawberries, dry them thoroughly, remove the hulls and chop into small pieces, about 1/4 inch (6 mm).

Stir the yogurt, maple syrup and vanilla together. Fold in strawberries and the 10 g finely chopped chocolate. Scoop into 12 equal mounds on the tray, leaving space between them.

Freeze for at least 2 hours, or until the mounds are solid all the way through. Larger or thicker mounds may need longer; do not dip centers that still slump when lifted.

Put the 200 g coating chocolate and coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring after each, until almost melted; stir until smooth. Let cool until warm and fluid, not hot.

Remove only a few frozen centers at a time. Lower each into the chocolate with a fork, spoon chocolate over it, lift and let excess drain. Return to the parchment. Work quickly and keep undipped centers frozen.

Freeze coated clusters for 20 minutes, until the shells are set. Transfer to a freezer-safe container with parchment between layers. Keep frozen; for best texture, enjoy within about 1 month.

Let the portion you plan to eat soften for about 5 minutes before serving. Do not leave the full batch at room temperature to thaw, and do not treat freezing as a way to make poorly handled dairy safe.