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Greek yogurt blueberry bark with dark chocolate drizzle stacked on parchment paper

Greek Yogurt Blueberry Bark with Dark Chocolate Drizzle

Prep Time: 10 minutes Freeze Time: 2 hours Total Time: ~2 hours 10 minutes Servings: 6–8 pieces Category: Snack, Dessert Method: No-Bake, Freezer
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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
  • About 1/2 cup fresh blueberries
  • 1 bar about 3.5 oz dark chocolate (70% cocoa), chopped

Instructions
 

  1. Line a small rimmed baking sheet with parchment paper and set aside.
  2. 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.
  3. Spoon the yogurt mixture onto the parchment and spread it into an even rectangle about 1/2 to 3/4 inch thick.
  4. Place the blueberries on top in even rows so every piece will have berries once sliced.
  5. 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.
  6. Drizzle the melted chocolate over the blueberry-yogurt layer in thin ribbons or zigzags.
  7. 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.
  8. 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.

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