Ingredients
Scale
- 32 oz. about 4 cups 5% plain Greek yogurt
- ½ cup maple syrup
- ¼ cup unsweetened cocoa powder
- 1.25 cups chocolate granola (divided)
- 6-7 medium strawberries (sliced)
- â…“ cup semi-sweet chocolate chips
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, mix Greek yogurt, maple syrup, and cocoa powder until well combined. Add 1 cup of chocolate granola and mix again.
- Spread the yogurt mixture evenly on the parchment paper, about ¼-inch thick.
- Sprinkle sliced strawberries and remaining granola over the yogurt, pressing them gently into the surface.
- Melt chocolate chips in a microwave-safe bowl in 20-second intervals until smooth. Drizzle melted chocolate over the bark.
- Freeze the bark for at least 2 hours until completely firm.
- Once frozen, break the bark into pieces and store in a freezer-safe container until ready to enjoy.
Notes
- Any plain yogurt works for this recipe.
- Adjust yogurt consistency with more yogurt if needed.
- Use parchment-lined plates if your freezer space is limited.
- Feel free to swap strawberries for other berries if desired.