The quickest breakfast you can have, all ready for you in the freezer. And the best part, you can also have it as an “emergency” dessert. On those days, when you have a craving, this healthy treat will satisfy your sweet tooth completely. So, frozen yogurt bark is one of those cold treats that it’s super satisfying. The only downside is that it melts quickly, so you have to keep it chilled or frozen.
Frozen Coconut Yogurt Bark [Vegan]
For the Bark:
- 680 g (approx. 3 cups) – coconut yogurt (or other preferred plant-based)
- Six (6) dates – pitted Medjool dates (soaked)
- 1/2 cup (120 ml) – raw org coconut oil
- 1 teaspoon (5 ml) – pure vanilla extract
- 1/2 teaspoon (2 g) – salt
For the Toppings:
- 10-12 fresh strawberries (or frozen) – slice or chop
- 1/2 cup (50 g) – fresh (or frozen) blackberries (or blueberries)
- 1/2 cup (65 g) – fresh raspberries (or frozen)
- 1/4 cup (20 g) – org coconut ribbons
- 1/2 cup (65 g) – walnuts (pistachios, pecans or preferred nuts) (optional)
- In a large medium bowl, add coconut yogurt, coconut oil, finely chopped soaked dates, salt and vanilla. Mix to incorporate
- Place a large sheet of parchment paper (to cover all sides) to a baking tray. Spread the yogurt mix to cover all surfaces – 1⁄2 inch tall (max).
- Spread the topping ingredients evenly on top of the yogurt mix adding the coconut ribbons and walnuts last.
- Freeze for a minimum of 4 hours (max 6) or overnight (Recommended).
- When ready to serve, break or cut bark as desired, and store in the freezer in a glass container, or plastic bags.
- Enjoy cold!
Tip #1 Quick soak - place dates to a glass bowl and cover with approx—500 ml of boiled water. Leave to soak for up to 30 min. Overnight soak – place dates in a glass jar and cover with filtered water, place lid on and refrigerate overnight. Keep leftovers frozen until ready to serve.