Chocolate Strawberry Yogurt Bark (Printable)

Creamy yogurt layered with strawberries, nuts, and chocolate—perfect for a cool, crunchy snack.

# Ingredient List:

→ Yogurt Layer

01 - 2 cups plain Greek yogurt
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon pure vanilla extract

→ Toppings

04 - 1 cup fresh strawberries, hulled and sliced
05 - 1/3 cup mixed nuts (almonds, pistachios, walnuts), roughly chopped
06 - 1/4 cup dark chocolate chips or chopped dark chocolate
07 - 1 teaspoon coconut oil (optional, for melting chocolate)

# How to Make:

01 - Line a 9x13-inch baking sheet with parchment paper.
02 - Combine Greek yogurt, honey or maple syrup, and vanilla extract in a mixing bowl until smooth.
03 - Evenly spread the yogurt mixture over the lined baking sheet to form a 1/2-inch thick layer.
04 - Scatter sliced strawberries and chopped nuts uniformly over the yogurt.
05 - Gently melt chocolate chips with optional coconut oil using a microwave-safe bowl or double boiler until smooth.
06 - Drizzle the melted chocolate evenly over the yogurt layer and toppings.
07 - Freeze the assembled bark for a minimum of 2 hours until fully set.
08 - Break or slice into pieces and store in an airtight container in the freezer until served.

# Expert Tips:

01 -
  • It tastes like dessert but delivers real protein and probiotics from the yogurt.
  • No baking required—just mix, spread, freeze, and you've got snacks for days.
  • The combination of creamy, fruity, nutty, and chocolatey hits every craving at once.
02 -
  • Don't skip the parchment paper—the bark will stick to a bare sheet and break apart when you try to remove it.
  • The chocolate will firm up completely only if it stays in the freezer; serving it at room temperature turns the bark soft and loses that satisfying snap.
03 -
  • Slightly under-ripe berries hold their shape better in the freezer than perfectly ripe ones; you want them firm enough to provide texture when you bite through the chocolate.
  • Melt your chocolate over gentle heat rather than at high microwave power—rushed chocolate can seize and become grainy, while slow, patient melting stays silky smooth.

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