Line a baking sheet with parchment paper and set out two bowls - one for mixing and one for melting chocolate.

In a bowl, whisk the Greek yogurt, honey, and vanilla until smooth. Stir in the crushed freeze-dried strawberries and a pinch of sea salt.

In a separate bowl, combine the oats or puffed quinoa with the strawberry-yogurt mixture, and fold gently until everything is evenly coated.

Melt the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until glossy and smooth.

Fold about two-thirds of the melted chocolate into the yogurt-oat mixture; save the remaining chocolate for drizzling.

Using a tablespoon, scoop mounds onto the parchment-lined sheet and press gently to shape them into clusters.

Drizzle the reserved melted chocolate over the tops and sprinkle with extra crushed freeze-dried strawberries.

Chill in the refrigerator for 15–30 minutes until the chocolate sets before serving slightly chilled or at cool room temperature.