Ingredients
Scale
For the Yogurt Base:
- 3 cups plain full-fat Greek yogurt (about 24 oz)
- 3 tablespoons honey (or maple syrup)
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
For the Toppings:
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- ¼ cup sliced almonds
- 2 tablespoons mini dark chocolate chips
- 2 tablespoons shredded unsweetened coconut
- 1 tablespoon chia seeds
- Optional: drizzle of almond butter or additional honey
Instructions
- Prepare Your Baking Sheet: Line a rimmed baking sheet (approximately 9×13 inches) with parchment paper, making sure it extends slightly over the edges for easy removal later. Set aside.
- Mix the Yogurt Base: In a medium mixing bowl, combine the Greek yogurt, honey (or maple syrup), vanilla extract, and a pinch of sea salt. Whisk together until the mixture is smooth, creamy, and the sweetener is fully incorporated. Taste and adjust sweetness if needed—remember that freezing dulls sweetness slightly, so it should taste slightly sweeter than you want the final product.
- Spread the Yogurt: Pour the yogurt mixture onto your prepared baking sheet. Using a spatula or offset spatula, spread the yogurt into an even layer about ¼ to ½ inch thick. Try to keep the thickness consistent for even freezing. Don’t worry about reaching the edges perfectly—rustic bark is beautiful!
- Add Your Toppings: This is the fun part! Scatter your fresh berries across the yogurt surface, pressing them in gently so they stick. Sprinkle the sliced almonds, chocolate chips, shredded coconut, and chia seeds evenly across the entire surface. Get creative with your arrangement—make patterns, create sections with different toppings, or go for a random, natural look. If using almond butter, drizzle it across the top in a decorative pattern.
- Freeze Until Solid: Carefully transfer the baking sheet to your freezer, making sure it’s sitting flat and level. Freeze for 2-3 hours, or until the yogurt bark is completely solid and frozen through. You should be able to tap it with your finger without leaving an indentation.
- Break Into Pieces: Once fully frozen, remove the baking sheet from the freezer. Lift the parchment paper to transfer the entire bark slab to your countertop. Using your hands or a sharp knife, break or cut the bark into irregular pieces (like you would with chocolate bark). Aim for pieces about 2-3 inches each, but sizes can vary—that’s part of the charm!
- Store and Enjoy: Transfer the bark pieces to a freezer-safe container or zip-top bag, placing parchment paper between layers to prevent sticking. Return to the freezer and enjoy straight from frozen whenever you need a healthy, satisfying treat!
Notes
- Thickness Matters: Don’t spread the yogurt too thin (less than ¼ inch) or it will be difficult to handle and break. Too thick (more than ½ inch) and it may be too hard to bite through when frozen.
- Sweetness Level: Start with less sweetener and add more to taste. The bark should taste slightly sweeter before freezing than you want it after, as cold temperatures dull sweetness perception.
- Topping Tips: Pat berries dry before adding to prevent excess moisture. Don’t overload with toppings or they won’t stick well.
- Dairy-Free Option: Substitute coconut yogurt or almond milk yogurt for a vegan version. Make sure it’s thick and creamy.
- Quick Thaw: Let bark sit at room temperature for 2-3 minutes before eating for easier biting if it’s too hard straight from the freezer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece (approximately 1/12 of recipe)
- Calories: 110
- Sugar: 9g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 8mg