Yoghurt Bark


  • 900g tub Chobani natural Greek Yoghurt (any flavour would work)
  • 2 tablespoons maple syrup
  • ¼ teaspoon vanilla extract
  • TOPPINGS: 2 tablespoons cacao nibs ¼ cup sliced almonds ¼ cup frozen mixed berries


  • 1 Line two baking trays with baking paper.
  • 2 Whisk yoghurt, vanilla extract and maple syrup together. Divide the mixture between two baking sheets and spread out with a spatula to be ¼ inch thick.
  • 3 Scatter sliced almonds, blueberries and cacao nibs evenly over the yoghurt.
  • 4 Place trays in the freezer for approximately 3 hours or overnight. Remove from the freezer, break into pieces and store in a container in the freezer.

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