Frozen Yoghurt & Almond Butter Bark

Upgrade your snack drawer with this cooling, 5-ingredient Frozen Yogurt & Almond Butter Bark.

Made with a rich coconut yogurt base lightly sweetened with maple syrup, this simple no-bake treat gets swirled with creamy almond butter and finished with crunchy almonds and tart freeze-dried strawberries. There’s no ice cream maker required – just spread it on a tray, freeze, and snap it into icy, satisfying shards. It’s completely dairy-free, packs healthy fats and a refreshing crunch and keeps in the freezer for whenever you need a light, healthy pick-me-up on a warm day.

Freeze-Dried Sliced Strawberries 100g (Sussex Wholefoods)

10g Freeze-Dried Strawberries

Whole Natural Almonds 1kg (Sussex Wholefoods)

25g Almonds

Natural Coconut Yoghurt 350g (The Coconut Collaborative)

450g Coconut Yoghurt

Buckwud Canadian Maple Syrup 250g (Rowse)

3 tbsp Maple Syrup

Smooth Almond Butter 170g (Meridian)

3 tbsp Smooth Almond Butter

Method

1. In a bowl, mix the coconut yogurt and maple syrup until smooth.
2. Line a baking sheet with parchment paper. Spread the yogurt mixture evenly into a 1cm thick layer.
3.  Chop the almonds and crush the strawberries.
4. Drizzle the almond butter over the top and swirl it with a knife. Scatter the almonds and freeze-dried strawberries over the yogurt.
5. Freeze the tray for 3 to 4 hours until completely solid. Peel off the parchment paper and snap into shards to serve.