Recipe Ingredients
- 2 tablespoons honey
- 2 1/2 teaspoons ceremonial-grade matcha
- 3/4 cup Oikos Pro 25 Gram Protein Yogurt Plain
- 1 teaspoon pure vanilla extract
- 4 strawberries, hulled and cut into 1/4-inch pieces, or 1 cup frozen sliced strawberries
- 2 cups dark chocolate melting wafers
Recipe Directions
- Line a rimmed baking sheet with parchment paper or wax paper. Whisk honey and matcha together in a medium bowl until a smooth paste forms. Mix in yogurt and vanilla until combined. Fold in strawberries until coated.
- Dollop yogurt mixture into 6 clusters onto the prepared baking sheet. Freeze until firm, about 1 to 2 hours.
- Place chocolate in a small microwave-safe bowl. Microwave on high in 30-second increments, stirring between each increment, until melted and smooth. Dip each frozen cluster into chocolate to coat. Transfer clusters back to prepared baking sheet. Freeze until chocolate is set, about 5 minutes.
- Transfer clusters to resealable plastic bag and keep frozen until ready to serve.
Tip:
Add 1 tablespoon of chia seeds to the yogurt mixture for a boost of fiber.
