Directions

• Line a cupcake tray with cases.
• In a bowl, mix half the yogurt with the almond milk and the cacao powder.
• Pour into the cupcake cases and place in the freezer to set.
• Put the strawberries in a small saucepan with the lemon juice and cook over low heat until soft.
• Mash with a potato masher and continue to cook, stirring, until reduced to about one-third.
• Remove from the heat and combine with the remaining yogurt.
• Remove the chocolate-yogurt mixture from the freezer, top with the strawberry-yogurt mixture, and return to the freezer.
• Drain the excess liquid from the coconut cream and mix the remaining cream with the vanilla extract.
• Remove the chocolate-strawberry-yogurt bites from the freezer and spread a layer of the coconut-vanilla cream on each.
• Top with the oats, cacao nibs or powder, or fresh strawberries, if using.
• Return to the freezer and allow to set, about 4 to 6 hours.
• Store in the freezer. Defrost for about 30 minutes before serving.