• Line a 9x13-inch pan, or rimmed baking sheet, with parchment paper. Set aside.

  In a medium bowl, add the yogurt, nut butter, cocoa power, honey, protein powder and vanilla. Mix well until smooth and combined.

  Spread the yogurt mixture onto the prepared baking sheet and use a spatula to spread evenly into ¼-½ inch thick rectangle shape.

  Add your favorite toppings then melt the chocolate drizzle.

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Once melted, use a spoon to add dollops of the melted chocolate onto the yogurt mixture. Use a toothpick to gently swirl the chocolate into the yogurt mixture.

  Place the baking sheet in the freezer for about 2-3hours or until the yogurt is firm. Remove the pan from the freezer. Cut or break apart the yogurt bark into pieces and serve. If the bark is too hard, let it sit out for a few minutes before cutting / breaking.

  Store in an airtight container. Will stay fresh at room temperature for up to a week or 2-3 weeks if stored in the fridge. You can also store in the fridge for up to 3 months.

  Notes:

  Use a thick style of yogurt. Full-fat Greek yogurt is my go-to for making yogurt based frozen treats as it doesn’t get so icy as more watery low-fat yogurts and is higher in protein.

  Parchment paper is your friend. You do not want to be chiselling frozen yogurt bark off of your sheet tray. A single piece of parchment paper will make the bark super easy to remove.

  Be sure that your pan fits in your freezer. If needed,use two smaller trays.

  Be patient. Let the bark freeze for at least 2 hours(longer is better) so that it is completely solid before you try to break or cut it into pieces.