Strawberry Matcha Frozen Clusters
This recipe is a reminder that treats can still feel indulgent, comforting, and genuinely enjoyable, without creating unnecessary internal stress that shows up later in the mirror.When ingredients are changed with collagen integrity, balance, and long-term support in mind, consistency becomes easier.And over time, those small, repeatable decisions tend to help you age beautifully.Simple. Satisfying. And thoughtfully aligned!
Ingredients
- 1½ cups fresh strawberries [hulled & halved]
- ¾ cup coconut yogurt [unsweetened & plain]
- 1½ tsp matcha powder [use pure high quality!]
- 1 Tbsp raw organic honey
- 1 scoop grass fed collagen peptides
- 3 oz dark (minimal sugar) chocolate [chopped]
Instructions
- Line a baking sheet or tray with parchment paper and set aside.
- In a medium bowl, add the unsweetened coconut yogurt, matcha powder, raw organic honey, and collagen peptides.
- Whisk gently until fully smooth and evenly combined, with no visible matcha clumps remaining.
- Add the halved strawberries to the bowl and gently fold until each piece is well coated in the matcha yogurt mixture.
- Using a spoon, scoop small clusters of the coated strawberries onto the prepared parchment-lined tray, spacing them slightly apart.
- Place the tray in the freezer for 30 to 45 minutes, or until the clusters are firm to the touch.
- While the clusters are freezing, melt the dark chocolate gently using a double boiler or low heat, stirring until smooth.
- Remove the tray from the freezer and drizzle the melted dark chocolate lightly over each frozen cluster.
- Return the tray to the freezer for an additional 15 to 20 minutes, until the chocolate is fully set.
- Once firm, transfer the clusters to an airtight container and store in the freezer.