Choc nut frozen yoghurt bark

Last month I tried making frozen yoghurt bark for the first time. This light and refreshing snack could not be easier to make and I was so happy with the results. I also get very excited when I try something new and the kids love it (mom win!). When they’re craving a sweet treat or something cool on a hot afternoon then this frozen yoghurt bark hits the spot.

Not only is this creamy snack super simple to prepare, but you can customise it in so many ways. I topped mine with homemade chocolate nut butter, cacao nibs and roasted pistachios, but I’ve given some other ideas below:

Recipe variations:

You can use any plain or flavoured yoghurt as a delicious alternative (we love using coconut yoghurt) but keep in mind that if you use a sweetened yoghurt you may not need to add as much honey.

Try these topping ideas:
- FRUIT: blueberries, pineapple cubes, toasted coconut, mashed or thinly sliced strawberries, raspberries.
- NUTS & SEEDS: any toasted or raw nuts and/or seeds. Roughly chop larger nuts.
- CHOCOLATE: chocolate chips, melted chocolate drizzle or stir sifted cocoa powder into the yoghurt before freezing (may need extra honey to sweeten).
- OTHER: peanut butter, granola, mini marshmallows.

So grab your yoghurt and your favourite toppings, let’s make some yoghurt bark!

CHOC NUT FROZEN YOGHURT BARK

375 ml (1½ cups) full cream plain yoghurt
20 ml (4 tsp) runny honey
30 ml (2 tbsp) chocolate nut butter (or any nut butter)
30 ml (2 tbsp) cacao nibs
30 ml (2 tbsp) roasted pistachios*, roughly chopped

1.) Line a large baking tray with baking paper. Whisk the yoghurt and honey together and scrape onto the tray. Spread into an even layer about 5 mm thick.

2.) Add small spoonfuls of nut butter to the yoghurt and use a skewer to gently swirl into the yoghurt. Sprinkle the cacao nibs and pistachios over the yoghurt. Freeze the yoghurt for 3 hours or until solid. Cut the bark into pieces and store in the freezer

*Note: Roast the pistachios in the oven at 180ºC for 5 minutes.