• NOTE: This recipe does not have any added sugar: Take the time to taste the preparation before scooping it into the muffin tin because depending on the yogurt you use and the strawberries you might like to add a little sweetness like maple syrup or blue agave.
• Line a muffin tin tray like you would usually do and set aside. NOTE: For this recipe, I used my Mini Brioche Mold placed on top of a medium perforated baking sheet. Set aside.

FROZEN TREAT PREPARATION

• In a large mixing bowl, combine the coconut yogurt together with the diced strawberries and matcha powder. Stir until the strawberries are evenly coated and the matcha is absorbed.
  8 oz coconut yogurt, 8 oz strawberries, 2 tsp matcha powder
  
• Scoop the yogurt mixture into each well of the mold. Gently press it down and film to contact. Place the tray in the freezer and freeze the yogurt for at least 2 hours, or until completely solid.
  

WHITE CHOCOLATE MATCHA

• Before taking the treats out of the freezer, melt the white chocolate together with the coconut oil, in a heatproof bowl over a double boiler or in the microwave using 20-second intervals. Stir between intervals to ensure a smooth, lump-free consistency.

  Once melted, brush the white chocolate into each well of the muffin tin. Gently press down the frozen yogurt. Let it sit in the freezer for about 5 minutes.
  6 oz white chocolate, 1 tsp coconut oil
  
• To the remaining white chocolate, whisk in the matcha powder until fully incorporated, creating a uniform green coating. Drizzle some on top. I had som left so I made matcha chocolate bonbons with it. Enjoy & Bon Appétit!
  1 tsp matcha powder
  
• NOTE: These frozen bites are good up to 7 days in the freezer and according to the expiration date.