strawberry matcha frozen clusters
strawberry matcha frozen clusters
Ingredients
For the Coating
- as needed white chocolate, melted, enough to dip clusters
- 1 tablespoon green matcha powder
- as needed strawberry powder, for sprinkling
Instructions
- 1
Line a baking sheet with baking paper.
⏱️ 1 min
- 2
In a medium bowl, combine the 160 grams of strawberry-flavored coconut yogurt +protein, 80 grams of vanilla coconut yogurt, 200 grams of fresh strawberries cut into small pieces, and 2 tablespoons of maple syrup.
⏱️ 3 min
- 3
Mix the ingredients thoroughly until well combined and uniform in color.
⏱️ 2 min
- 4
Drop approximately 2 tablespoons of the mixture onto the prepared baking paper to form individual clusters. Repeat until all the mixture is used.
⏱️ 5 min
- 5
Place the baking sheet with the clusters into the freezer for 2 hours, or until completely frozen solid.
⏱️ 120 min
- 6
While the clusters are freezing, prepare the coating. Melt the white chocolate according to package directions. Once melted, stir in 1 tablespoon of green matcha powder until thoroughly combined and the chocolate is a vibrant green.
⏱️ 5 min
- 7
Once the clusters are frozen, remove them from the freezer. Dip each frozen cluster into the melted white chocolate and matcha mixture, ensuring it is fully coated. Allow any excess chocolate to drip off.
⏱️ 8 min
- 8
Immediately after dipping, sprinkle strawberry powder generously on top of each green-coated cluster.
⏱️ 3 min
- 9
Return the coated clusters to the freezer for an additional 30 minutes to allow the chocolate coating to set completely.
⏱️ 30 min
- 10
Store the finished strawberry matcha frozen clusters in an airtight container in the freezer. Enjoy as a refreshing snack!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
strawberry matcha frozen clusters
For the Coating
- as needed white chocolate, melted, enough to dip clusters
- 1 tablespoon green matcha powder
- as needed strawberry powder, for sprinkling
Instructions
- 1
Line a baking sheet with baking paper.
⏱️ 1 min - 2
In a medium bowl, combine the 160 grams of strawberry-flavored coconut yogurt +protein, 80 grams of vanilla coconut yogurt, 200 grams of fresh strawberries cut into small pieces, and 2 tablespoons of maple syrup.
⏱️ 3 min - 3
Mix the ingredients thoroughly until well combined and uniform in color.
⏱️ 2 min - 4
Drop approximately 2 tablespoons of the mixture onto the prepared baking paper to form individual clusters. Repeat until all the mixture is used.
⏱️ 5 min - 5
Place the baking sheet with the clusters into the freezer for 2 hours, or until completely frozen solid.
⏱️ 120 min - 6
While the clusters are freezing, prepare the coating. Melt the white chocolate according to package directions. Once melted, stir in 1 tablespoon of green matcha powder until thoroughly combined and the chocolate is a vibrant green.
⏱️ 5 min - 7
Once the clusters are frozen, remove them from the freezer. Dip each frozen cluster into the melted white chocolate and matcha mixture, ensuring it is fully coated. Allow any excess chocolate to drip off.
⏱️ 8 min - 8
Immediately after dipping, sprinkle strawberry powder generously on top of each green-coated cluster.
⏱️ 3 min - 9
Return the coated clusters to the freezer for an additional 30 minutes to allow the chocolate coating to set completely.
⏱️ 30 min - 10
Store the finished strawberry matcha frozen clusters in an airtight container in the freezer. Enjoy as a refreshing snack!
⏱️ 1 min