Wash and thoroughly dry the strawberries, remove the tops, and dice them into small bite-sized pieces. Set aside.

Add the Greek yogurt and cottage cheese to a blender or food processor and blend for 30–60 seconds, or until the mixture is completely smooth and creamy. If you do not have a blender, whisk them together by hand until as smooth as possible.

Transfer the yogurt mixture to a bowl and add the unsweetened cocoa powder, maple syrup, and vanilla extract. Stir well until the cocoa is fully incorporated and the mixture is smooth. Taste and adjust the sweetness slightly if needed.

Place the high-protein cereal in a small bowl or bag and lightly crush it, keeping some small and medium pieces for texture. Stir in the mini dark chocolate chips.

Arrange four small jars or containers on a work surface. Divide half of the chocolate yogurt mixture evenly between the four jars.

Divide the diced strawberries evenly over the chocolate layer, gently spooning them into each jar without pressing them down.

Add the remaining chocolate yogurt mixture to each jar and gently smooth the top with the back of a spoon.

Refrigerate the jars for at least 20–30 minutes before serving so the chocolate flavor can develop and the dessert becomes nicely chilled.

Just before serving, divide the crushed cereal and chocolate chip mixture over the tops of the four jars. For meal prep, keep this crunchy topping in a separate airtight container and add it immediately before eating.

Serve cold with a spoon, making sure to scoop through the chocolate cream, strawberries, and crunchy topping together for the best combination of flavor and texture.