Chocolate Raspberry Yoghurt Bark Recipe
Recipes ~ Snacks
Chocolate Raspberry Yoghurt Bark
This is my go-to 3pm snack when I want something that feels like a treat. Make it on Sunday, and it's sitting in the freezer all week.
Makes | Prep time | Freeze time | about, per piece |
|---|---|---|---|
8 pieces | 10 minutes | 3 hours | 8 g protein |
Ingredients
500 g plain high-protein Greek yoghurt (check the label for about 10 g protein per 100 g)
2 tablespoons (15 g) cocoa powder
2 tablespoons (40 g) honey
1 cup (125 g) frozen raspberries
30 g flaked almonds
40 g dark chocolate (70% cocoa or more)
Method
Line a tray (about 20 x 30 cm) with baking paper.
Mix the yoghurt, cocoa and honey in a bowl until smooth,with no lumps of cocoa.
Spread it over the tray about 1 cm thick.
Scatter the raspberries and almonds over the top and press them in gently. Break up any big raspberries first.
Melt the chocolate in the microwave in 20-second bursts, stirring each time, then drizzle it over with a spoon.
Freeze for at least 3 hours, until firm. Break or cut into 8 pieces and keep them in a container in the freezer for up to 2 weeks.
Take a piece out 5 minutes before you eat it so it softens a little.
📌 Tip: Nut allergy in the house? Swap the almonds for pepitas. The numbers will shift a little.
Each piece has about 8 g of protein and about 115 calories. Two pieces gets you about 16 g of protein. Nutrition calculated from USDA FoodData Central and rounded down.
