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Strawberry Frozen Yogurt Protein Bark

Greek yogurt gets studded with fresh strawberries and topped with melted chocolate, then frozen so you can break it into chunks just like chocolate bark (but healthier!) It tastes like frosty chocolate covered strawberries - so yummy!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate strawberry frozen yogurt protein bark, clean eating dessert or snack, healthy frozen protein snack, protein frozen yogurt bark, strawberry frozen yogurt protein bark
Servings 10

Ingredients

Yogurt Bark

  • 1 cup oat flour (oats blended to a flour)
  • 1 cup thick Greek-style yogurt, plain or vanilla
  • 1 cup strawberries, fresh or frozen, to blend/mix into batter
  • 1/2 cup fresh strawberries, diced, to fold in to the yogurt mixture after blending
  • 1/2 cup almond flour
  • 1/2 cup dates, soaked 30 minutes and drained
  • 1/4 cup protein or collagen peptides powder, plain or vanilla
  • 1 teaspoon vanilla extract

Chocolate Topping

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Add all bark ingredients to a food processor except the diced strawberries to fold in fresh and blend until smooth.
    The texture will be like a thick smoothie - add more flour or yogurt if needed.
    Fold in the chopped strawberry pieces gently.
    Spoon the batter into 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. Optional, dot a few more chopped strawberries on top.
    Place in freezer while you melt the chocolate topping.

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 on top of the chilled yogurt slab, 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 frozen in an airtight container for about 3 months.
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