Greek Yogurt Blueberry Bark with Dark Chocolate Drizzle

A stack of green matcha chocolate bark pieces with a dark chocolate layer and scattered whole blueberries, placed on brown parchment paper, reminiscent of the vibrant look and wholesome appeal of greek yogurt bark.

Greek Yogurt Blueberry Bark with Dark Chocolate Drizzle

This high-protein Greek yogurt blueberry bark is a no-bake freezer snack made with just 5 ingredients.

Course Dessert

Cuisine American

Keyword blueberry, Chocolate, Yogurt

Prep Time 10

Freeze Time 2

Servings

Calories 159kcal

Ingredients

3/4 cup plain Greek yogurt
1/4 cup honey or maple syrup adjust to taste
1 scoop greens powder such as KOYAH Organic Greens Blend
fresh blueberries About 1/2 cup
1 bar dark chocolate (70% cocoa) chopped, about 3.5 oz

Instructions

Line a small rimmed baking sheet with parchment paper and set aside.
In a bowl, whisk together the Greek yogurt, honey or maple syrup, and greens powder until smooth and evenly combined. Taste and adjust sweetness as needed, keeping the base slightly tangy since the chocolate will add more sweetness.
Spoon the yogurt mixture onto the parchment and spread it into an even rectangle about 1/2 to 3/4 inch thick.
Place the blueberries on top in even rows so every piece will have berries once sliced.
Set a heat-safe bowl over a small pot with 1–2 inches of gently simmering water, making sure the bottom of the bowl does not touch the water. Add the chopped chocolate and stir until just melted and smooth, then remove from heat.
Drizzle the melted chocolate over the blueberry-yogurt layer in thin ribbons or zigzags.
Slide the baking sheet into the freezer and freeze for 1–2 hours, or until the yogurt is completely solid and the chocolate is firm.
Peel the bark off the parchment. For cleaner pieces, let it sit at room temperature for 3–5 minutes, then cut with a sharp knife.

Notes

If the bark tastes too bitter once frozen, add 1–2 extra teaspoons of sweetener to the yogurt next time rather than switching to a sweeter chocolate.
To boost protein further, use a high-protein Greek yogurt or stir in a scoop of unflavored or vanilla protein powder. Thin with a splash of milk if the mixture gets too thick to spread.
For a kid-friendlier version, swap the dark chocolate for semi-sweet chocolate chips and cut into smaller pieces for snack plates or lunchboxes.
Store in an airtight freezer-safe container with wax paper between layers for up to 1 month.

Nutrition