This Frozen Yogurt Bark is an easy, healthy protein snack ready in 20 minutes for a quick bite. Plus, this yogurt bark can be adapted with any toppings you love and it’s also vegan friendly and gluten-free.
What’s Yogurt Bark?
Frozen Yogurt Bark is a snack made in just a few minutes that combines yogurt with fruits and other healthy toppings to make a convenient quick bite. It’s easy to flavor, lasts for months, and both kids and grown-ups love it.
Ingredients and Substitutions
- Yogurt of Choice – we use plant-based, unsweetened coconut yogurt. Any yogurt would work such as cashew Greek yogurt, almond yogurt, or soy yogurt.
- Maple Syrup – or any similar liquid sweeteners such as rice syrup or coconut nectar.
- Vanilla Extract – to add a classic vanilla ice cream taste.
- Blueberries – fresh or frozen, both would work.
- Strawberries – fresh or frozen.
- Dark Chocolate – I used 78% cocoa, but pick your favorite dark chocolate.
- Chopped Roasted Almonds
How To Make Frozen Yogurt Bark
Making this recipe is very easy, it only takes about 5 minutes.
- Start this recipe by lining a large baking sheet with parchment paper. Make sure that the sheet fits your freezer. Oil the parchment paper with some coconut oil to make it easier to take the bark off. Set it aside.
- Mix the dairy-free yogurt, liquid sweetener, and vanilla in a mixing bowl until the yogurt mixture becomes creamy.
- Pour the yogurt mixture onto the prepared sheet pan and spread it into a 7-inch (20 cm) long bar.
- Sprinkle the blueberries, strawberry slices, and chopped almonds.
- Prepare the chocolate drizzle by combining the dark chocolate and coconut oil in a mixing bowl.
- Microwave the chocolate in 30-second bursts. Stir the chocolate until it has fully melted.
- Drizzle the melted chocolate over the bark. Set the yogurt bark in the freezer for about 30 minutes until it’s hard and has set.
- Cut into bite-size pieces and serve it frozen.
Allergy Swaps
If you’re missing any of the ingredients, you can make the following swaps:
- Yogurt: use any dairy-free yogurt you like. The recipe also works with regular dairy yogurt.
- Strawberries / Blueberries: If you don’t have blueberries or strawberries, you can replace them with raspberries, bananas, mango, kiwi, or pineapple.
- Almonds: you can replace the crushed almonds with other nuts such as crushed walnuts, pecans, or macadamia nuts. You can also add some coconut flakes or coconut shreds.
- Chocolate Sprinkle: you can replace the chocolate sprinkle with chocolate chips if you want to keep the chocolatey taste, but otherwise you can use peanut butter or jam.
Storage Instructions
Store the frozen yogurt bark in zip-lock bags or in an airtight box in the freezer for up to 3 months. You can’t store it in the fridge since it would melt back into yogurt.
Frequently Asked Questions
Frozen yogurt bark can be healthy if you include only healthy ingredients. Use plant-based yogurt, healthy fruits, and low-sugar chocolate.
Yes, frozen strawberries or blueberries are perfect. They actually make the bark set slightly faster.
More Vegan Snack Recipes
If you like this frozen yogurt bark recipe, you’ll love these:
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Frozen Yogurt Bark
Ingredients
- 1 ½ cup Dairy-Free Yogurt
- 3 tablespoons Maple Syrup - or rice syrup
- ½ teaspoon Vanilla Extract
Topping
- ¼ cup Blueberry
- ½ cup Strawberries
- 2 ounces Dark Chocolate - I used 78% cocoa
- ¼ cup Chopped Roasted Almond
Instructions
- Prepare a large baking sheet – make sure it fits the size of your freezer. Line the sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
- In a bowl, mix yogurt, sweetener, and vanilla until creamy.
- Pour onto the prepared baking sheet and spread into a 7-inch (20 cm) long bar.
- Sprinkle blueberries, strawberry slices, and chopped almonds.
- In a bowl, add dark chocolate and coconut oil. Microwave in 30-second bursts, stirring between, until melted.
- Drizzle the melted chocolate over the bark.
- Freeze the yogurt bark until hard and set – takes about 30 minutes.
- Cut in pieces, serve frozen and store in zip-lock bags or airtight box in the freezer for up to 3 months.
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