Go Back

Strawberry-Chocolate Yogurt Protein Bark

Strawberry-Chocolate Yogurt Protein Bark is a no-bake, freezer-friendly snack made with almond flour, yogurt and fresh strawberries topped with melted chocolate. Its an easy guilt-free snack that combines indulgent flavor with nutritious ingredients to keep your cravings in check and help fuel you through your busy day.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, frozen strawberry yogurt protein bark, strawberry chocolate yogurt protein bark, strawberry protein bark, yogurt freezer bark recipe no bake
Servings 10

Ingredients

  • 2 cups almond or coconut flour
  • 1 1/2 cups thick Greek-style yogurt, plain or vanilla
  • 1 cup fresh strawberries, chopped (or any other berries or fruit
  • 1/2 cup dates, soaked 30 minutes and drained
  • 1/4 cup coconut oil, melted
  • 1/4 cup protein or collagen peptides powder, plain or vanilla
  • 1 teaspoon vanilla extract (if you have used plain yogurt and protein powder)
  • 1/4 cup mini chocolate chips

Chocolate Topping

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Add almond flour, yogurt,dates, coconut oil, protein powder and vanilla extract into a food processor and process until smooth and creamy.
    Lastly add strawberries and mini chocolate chips and pulse a couple of times to combine. You want to keep the strawberries chunky for pops of flavour.
    The texture will be like thick pancake batter but you can add more flour or yogurt if needed.
    Spoon the cookie dough (batter) onto a parchment-lined rectangular cookie sheet about ½ inch thick. Leave a few inches around the edges. It does not have to be perfectly level.  

Chocolate Topping

  • 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, pour the chocolate into the center of the chilled bark and spread it around with a spoon gently so it doesn't swirl in, just sits on top. Leave a bit of a border of so the chocolate doesn't drip over the edge.
    Put the pan level in the freezer, uncovered for 4 hours or longer until it feels solid enough to break into chunks, not bendable.
    Store leftovers in the freezer for up to 3 months.
Print Recipe