Frozen Yoghurt Chocolate Berry Bark 3 Ways
Creamy yoghurt, juicy berries and crisp dark chocolate come together to make the easiest frozen treat. These colourful frozen bark bites are refreshing, naturally sweet and perfect to keep in the freezer for a healthy snack or simple dessert. We've made three different flavour combinations using plain coconut yoghurt, blueberry yoghurt and vibrant matcha yoghurt!
Takes 2 hours 20 minutes
Serves 12
Ingredients
For the yoghurts
- 350 g plain coconut yoghurt 1½ cups
- 150 g blueberry yoghurt ⅔ cup
- 1 tsp matcha powder
For the fruit
- 300 g blueberries 2 cups
- 400 g strawberries sliced (3 cups)
- 225 g raspberries 2 cups
To finish
- 300 g dark chocolate melted (1¾ cups chopped)
Instructions
- Start by dividing the plain coconut yoghurt between two bowls. Stir the matcha powder into one bowl to create a vibrant green matcha yoghurt, leaving the other bowl plain. Slice the strawberries and line a baking tray or board that will fit into your freezer with baking parchment.
Version 1 – Blueberry & Coconut
- Dollop 3 tablespoons of blueberry yoghurt and 3 tablespoons of plain coconut yoghurt onto the prepared tray and gently swirl them together. Scatter over a generous handful of blueberries and place in the freezer for 15–20 minutes while you melt the chocolate. Pour around 100g of the melted dark chocolate over the top, then return to the freezer for 1–2 hours, or until completely firm.
Version 2 – Matcha, Strawberry & Blueberry
- Dollop 3 tablespoons of matcha yoghurt and 3 tablespoons of plain coconut yoghurt onto the lined tray, gently swirling the two together. Scatter over a handful of sliced strawberries and a handful of blueberries. Freeze for 15–20 minutes before pouring over around 100g of the melted dark chocolate. Return to the freezer until completely set.
Version 3 – Matcha, Blueberry & Raspberry
- Dollop 2 tablespoons of matcha yoghurt and 3 tablespoons of blueberry yoghurt onto the lined tray and gently swirl together. Top with a generous handful each of blueberries and raspberries. Freeze for 15–20 minutes, then pour over the remaining 100g of melted dark chocolate and return to the freezer until fully set.
- Once frozen, snap each bark into rustic pieces and enjoy straight from the freezer.
Storage
- Store in an airtight container in the freezer for up to 1 month.