Matcha Strawberry Chia Clusters
Little green candies with a secret inside - creamy strawberry and yogurt, frozen firm, dipped in an honest white chocolate Vera makes herself with honey and matcha, no white sugar anywhere. Crunchy shell, soft cold middle, tastes like candy from the shop.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- Naturally gluten free
- Sweetened with real honey
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 cup (240 g) thick full-fat Greek yogurt
- 2 cups (300 g) strawberries, finely chopped
- 2 tbsp chia seeds
- 2 tbsp honey
- 90 g cocoa butter, chopped small
- 3 tbsp honey
- 1/4 cup (30 g) milk powder
- 1 tbsp sifted matcha (green tea powder)
- 1 tsp coconut oil
How to make it
Chop the strawberries small and fold them together with the Greek yogurt, chia seeds and honey in a bowl until evenly mixed.
Spoon the mixture into small rounds on a parchment-lined tray, about 2 tablespoons each. Freeze overnight (or at least 2 hours) until solid all the way through.
Melt the cocoa butter gently with the honey and milk powder, stirring, until smooth - this is Vera's honey "white chocolate." Off the heat, sift in the matcha and stir until the green is even, then stir in the coconut oil.
Working quickly, dip each frozen round into the matcha shell to coat, letting the extra drip back into the bowl.
Set the dipped clusters back on the parchment and return to the freezer for 30 minutes, until the shell is firm.
Keep frozen until ready to eat - they soften fast at room temperature.
Save this one for later — hover the image to pin it.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Matcha Strawberry Chia Clusters really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Do I need to bake Matcha Strawberry Chia Clusters?
No baking at all. It sets in the fridge, so you do not need to turn the oven on - which makes it an easy one for a hot day.
Is Matcha Strawberry Chia Clusters gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Matcha Strawberry Chia Clusters keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
Matcha Strawberry Chia Clusters
Little green candies with a secret inside - creamy strawberry and yogurt, frozen firm, dipped in an honest white chocolate Vera makes herself with honey and matcha, no white sugar…
Ingredients
- 1 cup (240 g) thick full-fat Greek yogurt
- 2 cups (300 g) strawberries, finely chopped
- 2 tbsp chia seeds
- 2 tbsp honey
- 90 g cocoa butter, chopped small
- 3 tbsp honey
- 1/4 cup (30 g) milk powder
- 1 tbsp sifted matcha (green tea powder)
- 1 tsp coconut oil
Instructions
- Chop the strawberries small and fold them together with the Greek yogurt, chia seeds and honey in a bowl until evenly mixed.
- Spoon the mixture into small rounds on a parchment-lined tray, about 2 tablespoons each. Freeze overnight (or at least 2 hours) until solid all the way through.
- Melt the cocoa butter gently with the honey and milk powder, stirring, until smooth - this is Vera's honey "white chocolate." Off the heat, sift in the matcha and stir until the green is even, then stir in the coconut oil.
- Working quickly, dip each frozen round into the matcha shell to coat, letting the extra drip back into the bowl.
- Set the dipped clusters back on the parchment and return to the freezer for 30 minutes, until the shell is firm.
- Keep frozen until ready to eat - they soften fast at room temperature.
