Frozen yogurt bark, 2 ways (vegan, paleo)
Chocolate
Ingredients
1 cup unsweetened sunflower seed butter (or your favorite nut/seed butter)
1 cup unsweetened dairy-free yogurt (I love Cocojune coconut yogurt)
1 cup chocolate chip/chunks, melted (I use refined sugar free chocolate from Thrive Market or HuKitchen gems)
Instructions
Prepare a quarter sheet pan or an 8x8 pan with parchment paper. Make sure there is space in your freezer for your pan to lay flat.
Stir together nut/seed butter and yogurt. Spread evenly on sheet pan.
Freeze for at least 15 minutes.
Once frozen, pour melted chocolate on top. You can also add more fun toppings like sea salt or seeds immediately after you drizzle the chocolate on before it hardens (which happens quickly!)
Place back in freezer for another 15 minutes or more.
Cut using a sharp knife and enjoy immediately or keep stored in an airtight container in the freezer for up to 3 months.
Eat + enjoy! ❤︎ Emily
Strawberries and Cream
Ingredients
1 1/4 cup organic strawberries
2 cups unsweetened dairy-free yogurt (I love Cocojune coconut yogurt)
1 scoop collagen powder (optional)
Optional toppings: unsweetened shredded coconut, slivered almonds, hemp seeds.
Instructions
Prepare a quarter sheet pan or an 8x8 pan with parchment paper. Make sure there is space in your freezer for your pan to lay flat.
Blend together yogurt and 1 cup strawberries until smooth and then spread evenly on sheet pan.
Stir in additional 1/4 cup or so of chopped strawberries and sprinkle on your desired toppings.
Freeze for at least 15 minutes or until hard.
Once frozen, cut using a sharp knife and enjoy immediately or keep frozen in an airtight container for up to 3 months.
*You can also turn these into popsicles using ice trays or popsicle molds for a bit of a less messy treat!
Eat + enjoy! ❤︎ Emily
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