roughly chopped almonds
room temp coconut oil
fresh strawberries, diced
Mix the almonds, sugar, coconut oil and sea salt together in a small bowl.
Divide between 6 muffin cups. Level with an offset spatula.
In a medium bowl, combine the yogurt with the strawberries and 2 tbsp of honey.
Dollop the yogurt mixture over the almond mixture in the muffin cups.
Drizzle with remaining honey.
Freeze for 4-6 hours or until hardened.
Recipe makes 2 servings (1 serving = 3 bites)