Combine the greek yogurt, strawberries, cashew butter, honey, vanilla, and salt in a mixer or the cup from a Nutribullet. Blend until smooth. You can use any blender, food processor, or immersion blender.

Optional: Finely dice two strawberries and place them in my favorite silicone popsicle molds.

Pour the yogurt into your popsicle mold of choice. Insert the popsicle sticks and cover them with the silicone cover. Freeze for 3-4 hours or until set.

Pour chocolate melting wafers and coconut oil into a microwave-safe bowl. Microwave in 20-second intervals stirring in between until melted and smooth.

Pour white chocolate melting wafers and coconut oil into a microwave-safe bowl. Microwave in 20-second intervals stirring in between until melted and smooth. Stir in natural food coloring powder or your liquid food coloring of choice. Stir until well combined.

Make a second batch of melted white chocolate and do not add any food coloring.

Dip the popsicle into the bowl of melted chocolate. Use a spatula to spoon the chocolate on the popsicle. Place the popsicle on a sheet of parchment paper to cool.

Pour the pink and white melted chocolate into separate snack-size plastic bags. Gently squeeze out the air and seal the bags. Cut a small triangle from one tip of each bag. Drizzle the pink chocolate over the popsicle in the upper left third. Immediately apply sprinkles before the chocolate hardens.

Drizzle the white chocolate sparsely over the pink chocolate and sprinkles in the upper left third. Then drizzle a few white strands in the bottom right third of the popsicle.

Have fun and be creative!

Enjoy immediately, or store in the freezer.