KEEP WELL RECIPES FROM THE SUNNY COAST, AUSTRALIA.
Ingredients
500g COYO Strawberry Coconut Yoghurt
1/2 cup pure maple syrup
5 tbspn of plant based choc hazelnut spread ( it’s in the health food aisle)
1 teaspoon vanilla extract
1 punnet of fresh strawberries
5 Tspn of crushed pisatchio nuts
1 sachet of freeze dried strawberries crushed
METHOD
Prepare the Pan, Line a rimmed baking sheet with parchment paper to prevent sticking.
Mix the Yogurt Base:
In a large bowl, whisk together the yogurt, maple syrup, cocoa powder, and vanilla extract until smooth and well combined.
Assemble the Bark:
Pour the yogurt mixture onto the prepared baking sheet.
Spread it evenly to your desired thickness using a spatula.
Evenly distribute the raspberries over the top of the yogurt mixture.
Freeze:
Place the baking sheet in the freezer.
Freeze until the yogurt is solid, approximately 3 hours, depending on your freezer.
Serve:
Once frozen, remove the bark from the freezer.
Lift the parchment paper to transfer the bark to a cutting board.
Use a sharp knife to cut the bark into pieces of your preferred size and shape.
Serve immediately or store the pieces in an airtight container in the freezer, separating layers with parchment paper to prevent sticking.