ingredients
1¼ cups siggi’s plant-based plain or vanilla
2 Tbsp matcha protein powder
1/2 tsp lime zest
kosher salt
3 large strawberries, roughly chopped
handful blueberries
3 Tbsp pistachios, roughly chopped
1/4 cup melted dark chocolate, for drizzling (optional)
Line a mini muffin tin with 18 paper liners. Place the siggi’s plant-based blend in a medium bowl. Add the protein powder, a few teaspoons at a time, whisking between each addition until smooth. Stir in the lime zest and a pinch of salt. Evenly divide the siggi’s plant-based blend among the lined wells, about 1 level tablespoon per well.
Gently tap the muffin tin on your work surface to flatten the tops of each siggi’s plant-based blend cup. Dot each with chopped strawberries, blueberries, and pistachios, gently pressing the ingredients into the siggi’s plant-based blend slightly so that they adhere once frozen. Freeze until the siggi’s plant-based blend is solid, about 2 hours. Drizzle with melted chocolate, if using, and refreeze until ready to serve.