Frozen snack
Bark Up the Berry Tree: Raspberry-Chia Yogurt Bark
Creamy plant-based yogurt freezes into a bright raspberry-swirled snack with chia, pumpkin seeds and coconut. It takes about 15 minutes of hands-on work, then the freezer does the rest.
Grab this
- 2 cups unsweetened plain soy yogurt (about 500 g)
- 3 tablespoons pure maple syrup, divided
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chia seeds
- 1 1/2 cups fresh or thawed frozen raspberries, divided
- 1/4 cup raw or lightly toasted pumpkin seeds
- 2 tablespoons unsweetened shredded coconut
Do this
- Line a small rimmed baking sheet or 23 cm (9-inch) square pan with parchment paper.
- Place 1 cup of the raspberries in a bowl with 1 tablespoon of the maple syrup. Mash with a fork until juicy but still slightly chunky.
- In a second bowl, stir together the soy yogurt, remaining 2 tablespoons maple syrup, vanilla, lemon zest and chia seeds.
- Spread the yogurt mixture on the prepared pan in an even layer about 6 mm (1/4 inch) thick. Spoon the mashed raspberries over the top and swirl them gently with the tip of a knife.
- Scatter the remaining 1/2 cup raspberries, pumpkin seeds and coconut evenly over the surface. Press the toppings lightly into the yogurt.
- Freeze until completely firm, about 4 hours. Break or cut into 8 portions and serve straight from the freezer. Store leftovers in a sealed freezer container for up to 2 weeks.
Easy swaps
- Soy allergy note: use a thick oat-based or coconut-based vegan yogurt instead. Coconut yogurt is not suitable for a coconut allergy, and the protein and fat values will change.
- Seed allergy note: omit the chia and pumpkin seeds. Replace the pumpkin seeds with 1/4 cup toasted rolled oats, checking labels for cross-contact if allergies are severe.
- Coconut allergy note: simply leave out the shredded coconut or replace it with an extra tablespoon of rolled oats.
- Strawberries or blackberries can replace the raspberries; chop larger fruit so the frozen bark remains easy to bite.
- Agave syrup can replace the maple syrup in the same quantity.
Estimated per serving
Nutrition at a glance
- Calories
- 120
- Fat
- 6g
- Saturated fat
- 1g
- Carbohydrates
- 14g
- Fibre
- 3g
- Sugars
- 7g
- Protein
- 5g
- Sodium
- 50mg
Raspberries and chia contribute about 3 grams of fibre per serving, while soy yogurt and pumpkin seeds provide a modest protein boost; values are estimates and vary by brand.
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