Method:

1. In a food processor combine the pecans, coconut, honey and olive oil. Process until a desired crust texture.

2. Insert paper cups in your cupcake tin and press the pecan mixture into each base of the paper cups. Refrigerate till you make the filling.

3. Place strawberries into a blender and blend until a smooth liquid. Pour into a bowl and fold in the greek yoghurt.

4. Spoon the strawberry mixture on top of the pecan crust and place in the freezer for 30 minutes to 1 hour.

5. Before serving garnish with extra coconut and a strawberry on top. 

6. Enjoy!