This easy, melt-in-your-mouth frozen yogurt bark is swirled with almond butter and topped with raspberries, chocolate chips, and coconut. It’s a healthy frozen snack that comes together in just minutes. Plus, it can be made ahead and kept in the freezer for when the snack craving strikes!
It’s lightly sweetened with maple syrup, and is super versatile – any toppings would be delicious here.
Raspberry Yogurt Bark with Chocolate Chips
If you’re looking for a frozen treat that’s perfect for hot summer days: you’ve found it!
One of the things I love most about yogurt bark is that you can make a big batch and enjoy it for weeks (if it lasts that long!). It’s really quick to throw together, and you can switch up the recipe however you like.
Not a fan of almond butter? Try peanut butter or cashew butter. Don’t have raspberries? Any berries or other chopped fruit will do. Not a big chocolate lover? Use crushed pretzels or Biscoff cookies instead. The possibilities are endless!
This yogurt bark is healthy, too: with protein-packed Greek yogurt, healthy fats from the nut butter, and more nutrients from the fruit and coconut.
Here’s what you’ll need for this frozen yogurt bark:
- Greek yogurt: Plain Greek yogurt is the main ingredient here! Full-fat Greek yogurt is ideal for the best, creamiest frozen texture. Plus, it freezes better than other types of yogurt (which form more ice crystals).
- maple syrup (or honey): To sweeten the yogurt bark. Either maple syrup or honey will work, and you can adjust the amount based on your desired level of sweetness.
- vanilla extract: For a hint of vanilla flavor.
- almond butter: Almond butter is dolloped over the yogurt mixture and swirled for a pretty pattern (and a delicious nutty flavor)! You can replace this with peanut butter or cashew butter if desired.
- raspberries: For added fruity flavor. Any fruit should work here, but be sure to chop up larger pieces of fruit.
- chocolate chips: Any excuse to add chocolate to a recipe is a good excuse for me! 😉
- shredded coconut: A sprinkle of shredded coconut adds a refreshing, lightly tropical flavor.
How to Make Frozen Yogurt Bark
All you need is a sheet pan and parchment paper to make this yogurt bark!
Start by mixing Greek yogurt, maple syrup, and vanilla extract in a bowl. Use a spatula to spread it in a 1/4-1/2 inch layer on a sheet pan lined with parchment paper.
Next, dollop spoonfuls of almond butter over the yogurt mixture.
Use a butter knife to carefully swirl through the dollops, making sure not to push down too hard. Then, sprinkle on your desired toppings and freeze!
After three hours (or until the yogurt bark is fully frozen), break up or slice the bark into pieces. Then, transfer the pieces to an airtight container and place in the freezer for longer-term storage.
When you’re ready to eat the yogurt bark, just take a piece out and let it sit at room temperature for 2-3 minutes to soften a bit. Then, dig in! (Keep in mind, yogurt bark does melt quickly, so don’t let it sit too long.)
How to Cut Yogurt Bark
There are a few ways to cut yogurt bark:
- break it with your hands
- use a sharp knife to slice it
- combination of both: score the yogurt bark with a knife, then break it with your hands
Once the yogurt bark is fully frozen and broken into pieces, transfer the pieces into an airtight container in the freezer. Store for up to one month. This helps it last longer, keeps the flavors fresher, and keeps it from forming too many ice crystals.
I recommend placing a piece of parchment or wax paper between each layer so the pieces don’t freeze together!
Tips for Making Frozen Yogurt Bark
Here are a few tips for making sure your frozen yogurt bark turns out perfect:
- Use full-fat Greek yogurt for the best texture
- Don’t make the yogurt layer too thin or thick – 1/4 inch to 1/2 inch is ideal
- Use bite-sized toppings that aren’t too large
- Use parchment paper so the yogurt bark doesn’t stick to the sheet pan
Will yogurt bark melt?
Yes! Frozen yogurt bark starts to melt after just a couple minutes at room temperature, so it’s best enjoyed at home. The low melting point is part of its charm – it melts in your mouth as you eat it.
Frozen Yogurt Bark Toppings
You can basically put anything on this yogurt bark, and it’ll be delicious! Here are some ideas:
- crushed cookies (Oreos, Nutter Butters, Biscoff, etc.)
- chopped nuts or pretzels
- blueberries, blackberries, chopped strawberries, etc.
- chia, pumpkin, or sunflower seeds
- chopped mango or peaches
Make it yours! However you choose to enjoy it, it’s the perfect refreshing treat to cool you down all summer long. 🙂
More delicious Greek yogurt recipes:
- Chocolate Cherry Popsicles with Yogurt
- Biscoff Tiramisu Cups
- Berry Coconut Tarts with Yogurt
- Yogurt Custard Toast
- Honey Strawberry Mascarpone Dip
- Strawberry White Chocolate Cheesecake Bars
- Chocolate Nutella Tarts with Greek Yogurt
If you make this frozen yogurt bark, I’d love if you shared your thoughts with a rating and comment below!
Frozen Yogurt Bark with Almond Butter
- 1 cup plain Greek yogurt
- 3 Tbsp maple syrup (or honey)
- ½ tsp vanilla extract
- ⅓ cup almond butter
- ⅓ cup raspberries
- 2 Tbsp chocolate chips
- 2 Tbsp unsweetened shredded coconut
- Line a sheet pan with parchment paper. Set aside.
- Mix Greek yogurt, maple syrup, and vanilla extract in a bowl until fully combined.
- Using a spatula, spoon yogurt mixture onto the lined sheet pan. Spread into a ¼-½ inch layer.
- Dollop spoonfuls of almond butter over the yogurt. Lightly swirl a butter knife through the dollops, creating a larger swirled pattern. (Don't press down hard.)
- Sprinkle the yogurt bark with raspberries, chocolate chips, and shredded coconut (or other desired toppings).
- Freeze for 3 hours, or until yogurt bark is frozen solid. Remove from the freezer and break or slice into pieces, then enjoy!*