Combine the Greek yogurt, maple syrup, vanilla, and a pinch of sea salt in a bowl, stirring until smooth and well combined. Gently fold in the fresh blueberries and pepitas, being careful not to crush the berries. Line a baking sheet with parchment paper, then use a small spoon or measuring spoon to drop bite-sized portions (about 1 tablespoon each) onto the sheet, spacing them about an inch apart. I like to use a cookie scoop for consistent sizing—it makes the final dipped bites look more professional.

Place the baking sheet in the freezer and let the yogurt bites freeze for 2-3 hours, until they are completely solid and firm to the touch. This is crucial for the next step—firm bites will hold their shape when dipped in the warm chocolate.

Combine the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until the chocolate is completely melted and smooth—this usually takes 40-60 seconds total. Sift the matcha powder directly into the melted chocolate to avoid lumps, then stir vigorously until the matcha is fully incorporated and the mixture is a vibrant green color. I always sift the matcha because it dissolves much better and prevents those chalky bits that can happen if you skip this step.

Working quickly while the chocolate is still warm and pourable, remove the frozen yogurt bites from the freezer. Using a fork or dipping spoon, hold each bite and dip it halfway into the matcha chocolate mixture, rotating gently to coat evenly. Place the dipped bites back on the parchment-lined baking sheet (you can reuse the same sheet) and immediately return to the freezer for 10-15 minutes, until the chocolate coating is completely set and firm. The quick return to the freezer prevents the matcha chocolate from cracking or sliding off the cold yogurt bites.