Frozen Yogurt Bark - 2 Ways
This Frozen Yogurt Bark is easy to make and the perfect fun and healthy freezer snack for summer to cool down on a hot day! This protein-packed freezer treat is made two different ways and is simple customize with your favorite fruit, yogurt and toppings of choice!
Ingredients
Banana Yogurt Bark
- 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
Berry Yogurt Bark
- 1 1/2 cups dairy-free 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.
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup fresh raspberries
- 1/4 cup fresh strawberries , slice
- 1/4 cup fresh blueberries
- 1-2 tbsp grain-free or gluten-free granola of choice , we like this grain-free one from Purely Elizabeth. You can also sub with a mix of sliced almonds, chopped pecans and sunflower seeds and coconut chips
Instructions
Banana Yogurt Bark
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Line a large baking sheet with parchment paper.
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In a medium bowl, add the yogurt, nut butter, maple syrup, vanilla and protein powder. Mix well until smooth and combined.
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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.
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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.
Berry Yogurt Bark
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Line a large baking sheet with parchment paper.In a medium bowl, add the yogurt, maple syrup, vanilla and protein powder. Mix well until smooth and combined.
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Spread the yogurt mixture onto the prepared baking sheet and use a spatula to spread evenly into ¼-inch thick rectangle shape. Top with berries and sprinkle with the granola or mixed nuts / seeds / coconut flakes.
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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 Notes
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.