• Line a baking sheet with parchment paper or waxed paper or you can use an 8 x 8-inch baking pan lined with parchment paper.

  Place yogurt, cottage cheese, cashew butter, honey and vanilla into a bowl and mix with a whisk until well combined smooth and creamy.  Taste test and add more honey or vanilla if you think it needs it.

  Spread the mixture evenly onto the parchment lined baking sheet forming into a rectangle shape, using your spatula, about ½ inch thick.

Chocolate Drizzle

• Place chocolate chips and coconut oil in small dish and microwave at 50% power 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.

  Add dollops of the melted chocolate on top of the cottage mixture and swirl it around using a toothpick or fork.

  Add remaining toppings like sliced banana or other fruit, graham cracker crumbs or chopped nuts.

  Freeze the bark for a minimum of 2-3 hours until hardened. Remove from the freezer and cut or break into pieces. Transfer pieces of bark to a freezer bag and store up to 1 month.

  A tip on serving: this is pretty hard straight from the freezer. I like to let mine sit at room temperature for 5-10 minutes until it’s softened a bit. It’s still cold, creamy and frozen but more the texture of ice cream versus a hard bark.

  It is SO good.