I’ve seen a lot of yogurt bark recipes recently so I wanted to create a vegan one. I used to LOVE Greek yogurt and since going vegan, it’s one of the things I truly miss. This is a great recipe for vegans or lactose intolerant people who are looking for a healthier, high-protein snack that’s great for warmer weather.

Ingredients

Vegan plain unsweetened yogurt – Since this is the main ingredient, the type of yogurt you get is important. Make sure you like the flavor of the yogurt and that you check the protein content of the yogurt. A lot of vegan yogurt contains little or no protein, so it’s important to check. If you don’t care about the protein in the recipe, you can use whatever vegan yogurt you’d like. I chose Kitehill’s plain protein yogurt and thought it worked really well in this recipe.

Maple syrup – If you can only find sweetened vegan yogurt, you can skip the maple syrup but if your yogurt is unsweetened, this ingredient is very important. The maple syrup adds sweetness to the bark. You can adjust the amount of syrup based on your sweetness preference.

Berries – You can use fresh or frozen berries and whatever types you like. I used fresh blueberries and strawberries because that’s what I had on hand.

Instructions

1. Mix yogurt and maple syrup in a medium bowl.
2. Pour mixture onto a pan lined with parchment paper. Smooth out with the back of your spatula so it’s about 1/4 inches think.
3. Top with berries and freeze for 6-8 hours.
4. Once the bark is frozen, break into pieces and enjoy!

Storing Instructions

Store yogurt bark in an air tight container in the freezer for up to 3 months.