Ingredients
- 1 cup pecans
- ⅓ cup unsweetened coconut
- 1 tablespoon honey
- 1 teaspoon olive oil
- 1 cup fresh strawberries
- ½ cup Greek yogurt
Instructions
- Blend pecans, coconut, honey, and olive oil until combined. Spray a mini cupcake tin with non-stick spray and press the mixture into the bottom.
- Clean the blender, add strawberries, and blend until smooth.
- In a bowl, combine blended strawberries with Greek yogurt until mixed well.
- Spoon the strawberry mixture over each crust in the tin.
- Freeze for 30 minutes to an hour until solid. Pop out and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 4g
- Sodium: 1mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added sweetness, adjust the honey to taste. Consider trying different nuts like almonds or walnuts for variety. You can add toppings such as shredded coconut or dark chocolate chips before freezing for extra flair.