This yoghurt bark makes the yummiest post-dinner treat. You can make a large batch of it, store it in the freezer and enjoy a slice whenever you feel like something sweet. It’s so easy to make, and is a simple recipe that you can get creative with if you wish. I love the recipe as it is but it’s also delicious with added fresh fruit such as blueberries or raspberries.
Prep: 5 minutes
Freeze: 15 minutes
Total Time: 20 minutes
8 heaped tbsp coconut or greek yoghurt
4 medjool dates, pitted and finely chopped
50g dark chocolate, roughly chopped
Add all ingredients into a small bowl and mix together until well combined.
Line a baking tray with baking paper, pour the yoghurt mixture onto the paper and spread out evenly.
Pop the tray into the freezer for 15 minutes. Once frozen take the tray out of the freezer and use a knife to roughly chop up the bark into any size you like.
Enjoy immediately, or I personally like to let it sit for 1-2 minutes to soften slightly. Store bark in a sealed container in the freezer.