This Chocolate Yogurt Bark is easy to make with coconut yogurt, sliced bananas, melted chocolate and granola. It’s the perfect fun and healthy freezer snack to cool down on a hot summery day! Simple to customize and can easily be dairy-free, refined-sugar-free, gluten-free, grain-free and vegan.
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Easy Chocolate Frozen Yogurt Bark Recipe
This easy Chocolate Yogurt Bark takes less than 10 minutes to put together and makes the perfect healthy frozen snack for summer!
It’s a fun and healthy treat that you can make with your family and perfect for a late night snack or after a workout. Plus, you can use any yogurt you like but we prefer to use a thick Greek-style coconut yogurt or cashew based yogurt to keep it dairy-free and vegan. This frozen yoghurt bark is topped with some sliced banana, melted chocolate and your favorite granola or any other toppings of choice. If you’re not a fan of chocolate and peanut butter, you can check out our Berry Yogurt Bark recipe.
Ingredients you need
This chocolate peanut butter yogurt bark recipe is easy to make ahead and only requires a handful of ingredients you most likely have. The best part is, it’s gluten-free, refined-sugar-free, dairy-free, vegan but you can easily switch out anything that you like or have on hand!
- Yogurt: We like to use dairy-free plain thick Greek-style coconut based yogurt or this cashew based yogurt to keep this recipe vegan. If you’re not dairy-free, be sure to use a thicker style yogurt such as Greek yogurt or Skyr.
- Creamy Peanut Butter: Sub with cashew butter or any nut butter or seed butter of your choice.
- Maple syrup: To lightly sweeten things up. You can leave out the sweetener for keto or use sugar-free Lakanto maple syrup for lower sugar or any sticky liquid sweetener of choice.
- Plant-based protein powder: Or plant-based collagen powder. We like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. Optional for added protein.
- Vanilla extract: For flavor.
- Chocolate Chips: We like to use these no sugar added dairy-free chocolate chips but you can use regular semi-sweet or dark chocolate chips of your choice.
- Banana: Cut into slices.
- Granola: Use grain-free or gluten-free granola of choice. We like this grain-free granola from Purely Elizabeth. You can also sub with a mix of sliced almonds, chopped pecans and sunflower seeds and coconut chips.
How to make Chocolate Yogurt Bark
- Line the Baking Sheet: Line a large baking sheet with parchment paper.
- Combine Ingredients: In a medium bowl, add the yogurt, nut butter, maple syrup, vanilla and protein powder. Mix well until smooth and combined.
- Spread onto the Baking Sheet: Spread the yogurt mixture onto the prepared baking sheet and use a spatula to spread evenly into ¼-inch thick rectangle shape.
- Melt the Chocolate: Melt the chocolate chips (with ½ teaspoon coconut oil) in a heat-safe bowl in a double-boiler or microwave in 20-30 second increments until melted and smooth. Use a spoon to add dollops of the melted chocolate evenly spread out on the yogurt mixture. Use a toothpick to gently swirl the chocolate into the yogurt mixture.
- Add Toppings: Top the yoghurt bark with banana slices and sprinkle with the granola or mixed nuts / seeds / coconut flakes.
- Freeze: Place the baking sheet in the freezer for about 3 hours or until firm. Remove the pan from the freezer. Cut or break apart the frozen yoghurt bark into pieces and serve. If the bark is too hard, let it sit out for a few minutes before cutting / breaking.
- Store: Store in an airtight container or resealable freezer bag in the freezer for up to 3 months.
Tips for Success
- Use a thick Greek-style yogurt: Be sure to use yogurt that is thick such as a coconut based or cashew based. We like Forager or Culina. If you’re not dairy-free, make this frozen greek yogurt bark using full-fat Greek Yogurt or Skyr. Using full-fat Greek yogurt ensures that your greek yogurt bark is nice and creamy once it’s frozen.
- Line the baking sheet: You’ll want to line your baking sheet with parchment paper or wax paper ahead of time. This helps to ensure that the yogurt doesn’t stick and makes clean-up much easier.
- Freeze for at least 2 hours: Be sure to allow time for your bark to set up. This will take around 2-3 hours.
- Place at room temperature for 2-3 minutes before serving: If your bark is too hard, take it out of the freezer and let it sit for at least 2-3 minutes before enjoying to soften it up.
Variations
Other yogurt bark toppings that would be delicious:
- Chopped kiwi
- Mango
- Blackberries
- Pretzels
- Almond Butter
- Peanut Butter
- Sliced Almonds
- Toasted pecans
- Cranberries
- Pistachios
- White Chocolate
Storage
Once your chocolate frozen yogurt bark is set, you can store it in an airtight container or resealable freezer bag in the freeze for up to 3 months.
More healthy vegan snacks you will love:
This Chocolate Yogurt Bark is easy to make with coconut yogurt, sliced bananas, melted chocolate and granola. It's the perfect fun and healthy freezer snack to cool down on a hot summery day! Simple to customize and can easily be dairy-free, refined-sugar-free, gluten-free, grain-free and vegan.
- 1 ½ cups dairy-free unsweetened plain thick coconut / cashew based yogurt or dairy-free plain thick Greek-style yogurt. We like Culina, Forager or Kite-Hill. You can sub with regular full-fat Greek yogurt or Skyr if not dairy-free.
- ⅓ cup creamy cashew butter , or preferred nut butter / seed butter
- 2 tbsp maple syrup , or preferred sticky liquid sweetener (use sugar-free Lakanto for lower sugar / low carb). Omit sweetener if preferred.
- 1-2 teaspoons plant-based unflavored or vanilla protein powder , Or plant-based collagen powder. We like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. Optional for added protein.
- ½ teaspoon vanilla extract
- ½ cup dairy-free chocolate chips , melted (can melt with 1/4 teaspoon coconut oil to avoid burning). We like to use these no sugar added vegan chocolate chips but you can use regular semi-sweet or dark chocolate chips of your choice.
- 1 small banana cut into slices
- 1 tbsp grain-free or gluten-free granola of choice , we like this one from Purely Elizabeth. You can also sub with a mix of sliced almonds, chopped pecans and sunflower seeds and coconut chips
Line a large baking sheet with parchment paper.
- In a medium bowl, add the yogurt, nut butter, maple syrup, vanilla and protein powder. Mix well until smooth and combined.
Spread the yogurt mixture onto the prepared baking sheet and use a spatula to spread evenly into ¼-inch thick rectangle shape.
Melt the chocolate chips (with ½ teaspoon coconut oil) in a heat-safe bowl in a double-boiler or microwave in 20-30 second increments until melted and smooth. Use a spoon to add dollops of the melted chocolate evenly spread out on the yogurt mixture. Use a toothpick to gently swirl the chocolate into the yogurt mixture.
Top with banana slices and sprinkle with the granola or mixed nuts / seeds / coconut flakes.
Place the baking sheet in the freezer for about 3 hours or until the yogurt is firm. Remove the pan from the freezer. Cut or break apart the yogurt bark into pieces and serve. If the bark is too hard, let it sit out for a few minutes before cutting / breaking.
Store in an airtight container or resealable freezer bag in the freezer for up to 3 months.
Recipe Video
How to Store:
Once your frozen yogurt bark is set, you can store it in an airtight container or resealable freezer bag in the freeze for up to 3 months.
Daniel -
just made these and they came out fantastic. I used powdered peanut butter ( 2 Tbsp ) instead of cashew butter.
Thanks for the recipe!