Directions

In a blender combine the pecans, coconut, honey and olive oil until fully combined and at a desired crust texture. Spray a mini cupcake tin with non-stick cooking spray.

Press the pecan mixture into each individual hole of the tiny cupcake tin. Clean blender and add your strawberries. Blend until it is a smooth liquid-like smoothie. Pour the blended strawberries into a small bowl and fold in the Greek yogurt. Fold until it is fully combined. Spoon the strawberry mixture on top of the pecan crust until it reaches the top. Do not let it bubble or pour over, because it will make them tricky to get out.

Place the pan in the freezer and freeze for 30 minutes to an hour. Once they are frozen, spoon the Frozen Strawberry Bites out of the pan or go around the edges with a knife to pop them out. Serve immediately and enjoy! Original recipe from @sixsistersstuff