1 cup Greek yogurt (or yogurt of choice)
1 1/2 Tbsp honey
1 teaspoon matcha powder
1/4 cup pecans, chopped
1/4 cup shredded coconut, unsweetened
1 teaspoon chia seeds
In a small mixing bowl, combine the yogurt, honey, matcha powder, and chia seeds. Set aside.
Using a sharp knife, chop the pecans into tiny pieces.
Spread the yogurt over a parchment lined baking sheet.
Add the chopped pecans and shredded coconut on top of the yogurt.
Take the yogurt bark to the freezer for at least 5 hours or overnight.