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For Matcha Mint Chocolate: Stir together ¼ cup warm water with 2 teaspoons matcha and 1 to 2 tablespoons maple syrup. Add to 1 ½ cups Greek yogurt and stir to combine. Insert 12 mint chocolate sweet thins in the yogurt and chill in the fridge for at least 2 hours before serving.
For Chocolate Covered Raspberries: Stir together 8 oz mashed raspberries, 1 tablespoon of maple syrup and 1 ½ cups Greek yogurt. Insert 12 chocolate brownie sweet thins in the yogurt and chill in the fridge for at least 2 hours before serving. Melt 2 dark chocolate squares (1 oz) with 1 teaspoon of coconut oil. Whisk to combine and pour over the yogurt. Chill in the freezer for 5 minutes to harden the shell.
For Banana Cream Pie: Stir together 1 ½ cups Greek yogurt with 1 tablespoon maple syrup and the beans of ½ vanilla pod. Add ½ sliced banana, 6 crushed honey cinnamon sweet thins and stir together. Insert 12 honey cinnamon sweet thins in the yogurt and chill in the fridge for at least 2 hours before serving.
For Lemon Coconut Passion Fruit: Stir together 1 ½ cups Greek yogurt with 2 teaspoons lemon juice, 1 tablespoon maple syrup, ¼ cup unsweetened coconut flakes, and 2 tablespoons passion fruit juice. Insert 12 lemon sweet thins in the yogurt and chill in the fridge for at least 2 hours before serving.