The white chocolate is an extra treat here, but if you prefer milk or dark chocolate, then go for it. Using Greek yoghurt with honey means that you don’t need to add any sweetener, although you can just use natural Greek yoghurt and add 1-2 tbsp of honey, according to your taste.
500g Greek yoghurt with honey
2 tsp matcha powder
½ tsp vanilla extract
100g white chocolate, broken into pieces
2 tsp cacao nibs
2 tsp hazelnuts, crushed
Whisk together the Greek yoghurt, matcha powder and vanilla extract until thoroughly combined.
Divide the mixture between 6 lolly moulds. Insert a wooden lolly stick into the centre of each mould and freeze for at least 6 hours.
Before serving, melt the chocolate by putting it in a heatproof bowl and setting over a saucepan of barely simmering water. Stir until melted and then set aside.
Take the lolly moulds out of the freezer and hold under the cold tap for a few seconds until you can release the lollies from the moulds. Dip into the melted chocolate or, using a spoon, drizzle the chocolate over the sides. Sprinkle over the cacao nibs and hazelnuts.
Serve as soon as the chocolate sets.
Extracted from The Matcha Cookbook (Aster, approx €11.50). Photography by Issy Croker.