• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bites to allow coconut cream to separate.

  When ready to make the yogurt bites, open the chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Add the hardened coconut cream along with the other ingredients – yogurt, protein powder, strawberries, honey and vanilla extract to a food processor and process until smooth and creamy.

  Taste test and add more honey or vanilla if you think it needs it.

  Pour the mixture into a 6-8 hole silicone mold, ice cube tray or a muffin tray with paper liners. It does not matter how big or small these are. You can choose the size.

  Place in the freezer for 2-3 hours until completely firm.

  Line a tray or dish with parchment paper and melt the chocolate.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the bites and after checking they are firm and set, pop out of mold.

  Once the chocolate is melted use two forks to hold each yogurt bite and one by one, dip into the melted chocolate, and roll around until fully coated, then place onto the parchment lined tray.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Sprinkle with freeze dried strawberries, then chill until chocolate has set.

  Then transfer them to an air-tight container, storing them in the freezer for up to 3 months. Let thaw for 10 minutes before eating so the inside is creamy.