Line a large baking sheet with parchment paper. Stir together peaches and yogurt until evenly distributed, then scoop and drop mixture into 12 (about 2 tablespoons) mounds on prepared baking sheet, spacing at least 1 inch apart. Freeze clusters, uncovered, until set, about 1 1/2 hours.
Place chocolate and coconut oil in a medium, microwave-safe bowl. Microwave on High in 15-second intervals, stirring after each interval, until melted and smooth, about 1 minute.
Working with 1 cluster at a time, dip into melted chocolate mixture to fully coat. Let excess drip off, then return to baking sheet. Repeat with remaining 11 clusters. Freeze clusters, uncovered, until set, about 15 minutes. Let sit at room temperature 15 minutes before serving. Recipe developed by Craig Ruff
