Strawberry Chocolate Greek Yogurt Bark
A vibrant, protein-packed frozen treat that satisfies your sweet tooth. Creamy yogurt, fresh berries, and rich cocoa combine for a guilt-free indulgence you can snap and share.
Servings 22
Equipment
- Medium mixing bowl
- Silicone spatula
- 13x9-inch casserole dish or quarter sheet pan
- Parchment paper
Ingredients
- 2 cups plain whole-milk Greek yogurt
- 3 tablespoons light agave nectar
- ⅔ teaspoon vanilla extract
- 1 pinch fine sea salt
- 1 cup fresh strawberries hulled and quartered
- ¼ cup dark chocolate shavings 70% cacao or higher
- 1 tablespoon hemp hearts optional garnish
Instructions
- Prepare the Pan: Line your 13x9-inch casserole dish with parchment paper, allowing some to hang over the sides. This will act as a handle for easy removal later.
- Ready the Berries: Gently wash and pat dry the fresh strawberries. Remove the hulls and slice them into quarters. Set them aside.
- Create the Yogurt Base: In a medium mixing bowl, combine the Greek yogurt, agave nectar, vanilla extract, and the pinch of sea salt. Whisk with the spatula until the mixture is completely smooth and uniform.
- Assemble the Bark: Pour the yogurt base into the center of your prepared pan. Using the spatula, spread it out evenly towards the edges, aiming for a consistent thickness of about ¼-inch.
- Garnish and Set: Artfully distribute the quartered strawberries over the yogurt base, pressing them in slightly. Sprinkle the dark chocolate shavings and optional hemp hearts evenly across the top.
- Deep Freeze: Carefully transfer the dish to the freezer. Let it freeze for a minimum of 4 hours, or until the bark is completely solid and hardened through.
- Portion and Serve: Once solid, use the parchment paper overhangs to lift the entire slab from the dish. Place it on a cutting board and break it into approximately 22 irregular, snack-sized pieces. Serve immediately.
Notes
Tips & Storage
Storage
Store the bark pieces in a freezer-safe zip-top bag or an airtight container.Place sheets of wax paper between layers to prevent them from sticking together.
For the best flavor and texture, enjoy within 3 weeks.
Ingredient Swaps
- This recipe is very flexible! Try using raspberries or blueberries in place of strawberries.
- For a different flavor twist, add 1 tsp lemon zest or a dash of cinnamon to the yogurt base.
Pro Tip
For the creamiest result, use whole-milk Greek yogurt; lower-fat versions can turn icier.Make sure your freezer is set to 0°F / -18°C for a quick, solid freeze.
Nutrition (per serving, approx.)
Serving Size: 1 piece (1/22 of recipe)| Calories | 42 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 0.1 g |
| Monounsaturated Fat | 0.3 g |
| Cholesterol | 2 mg |
| Sodium | 16 mg |
| Total Carbohydrate | 4 g |
| Dietary Fiber | <1 g |
| Total Sugars | 4 g |
| Includes Added Sugars | 3 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 21 mg |
| Iron | 0.1 mg |
| Potassium | 32 mg |
| Vitamin C | 5 mg |