Ideal as a healthy snack or breakfast on the go, this Frozen Yoghurt Bark With Berries will certainly hit the spot! It's made with dairy-free yoghurt and you can customise it with your favourite toppings!
This frozen yoghurt bark with berries is one I have been wanting to make for a while, I have seen it plastered all over Instagram from various food bloggers and was desperate to adapt the recipe to make it allergy-friendly.
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Perfect as a cool treat on a hot day or as a healthy afternoon snack or dessert for the kids instead of ice cream, although it is good enough that the whole family will love it!
I mean, you could even have it for breakfast, as you could these Biscoff overnight oats.
It's a great no-bake recipe (like this vegan tofu chocolate mousse) to make with the kids, as it’s super easy and they will love mixing the yoghurt and placing the fresh fruit on top of the yoghurt mixture!
🤔 What Kind Of Yoghurt Should I Use?
I experimented with a few different dairy-free yoghurts and found the best to be Koko Coconut yoghurt in terms of flavour and appearance.
If you cannot eat coconut, Oatly Greek style yoghurt came a close second, although the colour is slightly off white so it isn’t as visually pleasing but still tastes delicious!
🥘 Ingredients You Will Need
Made with just 6 simple ingredients, here is what you need to make this healthy frozen yoghurt bark. The recipe is written dairy-free but to adjust it to suit other dietary restrictions, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
- Yoghurt- Use a dairy-free version of plain Greek yoghurt, coconut yoghurt or natural yoghurt. If you are not dairy-free just use regular Greek yoghurt. I have personally used coconut yoghurt for this recipe as I love the coconutty flavour it gives the frozen bark.
- Honey - Runny honey is best. Another option is to use agave nectar. The honey can also be substituted for maple syrup to make the recipe vegan.
- Vanilla Extract - Try to use vanilla extract instead of essence as the flavour is so much nicer.
- Fruit - I have used fresh strawberries and blueberries. Raspberries also work well
- Desiccated Coconut - This is ground coconut and has a snowfall like texture. Use shredded coconut or coconut flakes if you prefer larger pieces of coconut.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Recipe Allergy Friendly?
Although this recipe is dairy-free if you use dairy-free yoghurt, here are some adaptations to suit other allergies.
Soy-Free: Use a coconut based yoghurt instead of soya yoghurt.
Sulphite Free: Most desiccated coconut tends to contain sulphites, so always check the label.Sainsburys organic desiccated coconut is currently sulphite-free. (Always double check packaging)
✏️ How To Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Pour the yoghurt into a mixing bowl, add the honey and vanilla extract and give it a good stir.
Step 2: Line a baking tray with some baking parchment paper and pour the yogurt mixture on the paper, spreading the yoghurt into a rectangle shape with a wooden spoon.
Step 3: Arrange the chopped strawberries and blueberries over the top of the yoghurt mixture, then sprinkle over the desiccated coconut.
Step 4: Freeze flat on the baking tray (sheet pan) until hard (between 2-4 hours depending on the thickness of the yoghurt)
Step 5: Once frozen, either cut into squares or break into shards. Place in a freezer bag and return to the freezer until ready to serve.
💡 Tips & Tricks
- ✔️ Leave To Soften: I find the bark tastes best if you leave it to soften for a minute or two after you take it out of the freezer, before eating. It melts very quickly though, so don't leave it too long!
- ✔️ Cut It Carefully: When cutting the bark, remove it from the freezer & let it sit at room temperature for a few minutes to soften slightly before cutting with a sharp knife or pizza cutter. If you prefer a more rustic look, break into shards with your hands.
- ✔️ Experiment With Different Toppings: . Options include chopped nuts, (if allergies allow) seeds, dried cranberries, sliced peaches or dairy- free chocolate chips or melted chocolate dripped over the top.
💬 Recipe FAQs
Yes! Just leave the honey and vanilla essence out of the recipe as the flavoured yoghurt will already be sweet enough.
Once flash frozen on a baking tray, store in an airtight container or freezer bag in the freezer. For best results, eat within 2 weeks.
More Allergy-Friendly Sweet Treats
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Frozen Yoghurt Bark With Berries ( Dairy Free)
Equipment
Ingredients
- 500 g (17.5 oz ) Dairy Free Coconut Yoghurt
- 2 tablespoon Honey
- 1 teaspoon Vanilla Extract
- 55 g (2 oz ) Strawberries sliced
- 45 g (1.5oz ) Blueberries
- 1 tablespoon Desiccated Coconut check ingredients
Instructions
- Pour the yoghurt into a mixing bowl, add the honey and vanilla extract and give it a good stir.500 g (17.5 oz ) Dairy Free Coconut Yoghurt, 2 tablespoon Honey, 1 teaspoon Vanilla Extract
- Line a baking tray (baking sheet) with some baking parchment paper and pour the yoghurt mixture on the paper. Spread into a rectangle shape with the back of a wooden spoon.
- Slice the strawberries and arrange over the top of the yoghurt mixture, along with the blueberries and sprinkle over the desiccated coconut.500 g (17.5 oz ) Dairy Free Coconut Yoghurt, 55 g (2 oz ) Strawberries, 45 g (1.5oz ) Blueberries, 1 tablespoon Desiccated Coconut
- Freeze until hard (between 2-4 hours dependant on yoghurt thickness).
- When frozen, slice into squares or snap into random pieces.
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