Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, combine Greek yogurt, maple syrup, vanilla extract, and a pinch of sea salt. Mix until smooth and creamy.
- Gently fold in the blueberries and optional pepitas into the yogurt mixture.
- Line a baking sheet with parchment paper. Portion out bite-sized dollops using a cookie scoop and place them onto the sheet.
- Transfer the baking sheet to the freezer and let them freeze for 2-3 hours until completely solid.
- Melt the white chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Sift the matcha powder into the melted chocolate and stir until well incorporated.
- Dip each frozen yogurt bite halfway into the matcha chocolate mixture, allowing excess to drip off before placing back on the parchment.
- Return the dipped bites to the freezer for 10-15 minutes or until the chocolate has set completely.
Nutrition
Notes
Make sure to chill yogurt bites fully before dipping for best results. Experiment with flavor variations using different fruits or chocolate types.
