Chocolate Strawberry Yogurt Bark (Printable version)

Frozen Greek yogurt layered with strawberries and dark chocolate, topped with nuts and coconut.

# Ingredient list:

01 - 2 cups Greek yogurt (plain or vanilla, full-fat or low-fat)

02 - 2 tablespoons honey or maple syrup

03 - 1 cup fresh strawberries, hulled and sliced

04 - 4 ounces dark chocolate (60–70% cocoa), chopped

05 - 2 tablespoons chopped pistachios or almonds

06 - 2 tablespoons desiccated coconut

01 - Line a 9x13 inch baking sheet with parchment paper.

02 - In a bowl, mix the Greek yogurt and honey or maple syrup until smooth and well combined.

03 - Evenly spread the yogurt mixture onto the prepared baking sheet to a thickness of approximately 1/4 inch.

04 - Distribute the sliced strawberries evenly over the yogurt layer.

05 - Melt the chopped dark chocolate in a microwave-safe bowl using 20-second intervals, stirring until smooth.

06 - Drizzle or spread the melted chocolate over the strawberries and yogurt evenly.

07 - Sprinkle chopped nuts and desiccated coconut over the chocolate layer if desired.

08 - Place the baking sheet in the freezer for at least 2 hours or until completely firm.

09 - Break or cut into pieces and serve immediately. Store leftovers airtight in the freezer.

01 -

It tastes like dessert but feels like a genuinely nutritious choice, no guilt required.
Two hours of freezing time means you can make it while doing something else, then have an impressive treat ready whenever you want it.
The contrast between creamy yogurt, tart strawberries, and snappy chocolate is honestly addictive.

02 -

The chocolate will crack slightly as it freezes—this is completely normal and actually makes it easier to break apart.
Strawberries release moisture as they freeze, so don't make this more than three days ahead or it becomes watery at the bottom.

03 -

Temper your expectations about neatness—embrace the rustic, broken shards aesthetic and you'll be happier with how it looks.
Chocolate bloom (that white coating) sometimes appears in the freezer—it's purely cosmetic and doesn't affect taste, but warming the chocolate slightly before spreading helps prevent it.