Strawberry Chocolate Yoghurt Bark

TIME

15 minutes plus freezing

SERVES

4

CREATED BY

Good Chef Bad Chef

SUMMARY

As featured on Good Chef Bad Chef, Jacq whipped up a Strawberry Chocolate Yoghurt Bark packed with thinly sliced strawberries, silky vanilla yoghurt, rich dark chocolate and Gluten Free Cacao Coconut Granola. It takes just 15 minutes to prepare before the freezer turns it into a refreshing snap and share treat, perfect for hot days, lunchboxes or a little after-dinner indulgence!

Fresh, frozen and full of chocolate‑coconut crunch

Ingredients

250g strawberries, sliced thin

1 cup full fat vanilla yoghurt

½-¾ cup Gluten free cacao granola

100g dark chocolate

1 tsp coconut oil

Method

Line a 20 x 26 cm rectangular freezer proof container or baking tray with greaseproof paper.
Layer the strawberry slices tightly next to each other onto the tray for the base.
Spread the yoghurt gently and evenly over the top of the strawberries, then sprinkle all over with the granola.
Melt the chocolate with the coconut oil and drizzle over the top of the Gluten Free Cacao Granola.
Freeze for at least 4 hours. Break into pieces and enjoy directly from the freezer. Store in the freezer up to 3 weeks.