Move over, Spring… here comes Summer. With long days, bright sunshine, hot temps and those crazy late afternoon storms, the season for “cool-me-off” food has arrived!

I love the summer, so you’ll hear no complaints from me, but I do rely heavily on healthy ways to keep cool.

Free from refined sugar, loaded with fiber, high in protein, probiotics and magnesium and super versatile, I bet your biggest issue is going to be keeping
these Raspberry Yogurt Bark treats in the house long enough for everyone to try some. ? Plus, it is so simple to make, you most probably have everything you need in your fridge right now!!!

Raspberry Yogurt Bark


  • Baking sheet (small preferred)
  • Parchment paper (to line baking sheet)
  • Few toothpicks (for decorating)
  • Sealed (preferably glass) container for storage


  • 2 cups plant-based yogurt of your choice (I use an unsweetened vanilla yogurt)
  • 1 handful raspberries
  • 1-2 squares of your favorite chocolate bar, chopped or grated into thin shavings
  • 1 handful granola
  • 1 tbs almond butter
  • 1 tbs maple or date syrup


  • Spread a thick layer of yogurt (about 1/4” thick) onto a baking sheet lined with parchment paper.
  • Top yogurt layer with raspberries, granola, and chocolate shavings.
  • Add a few dollops of almond butter in several areas, then drizzle the syrup across the toppings.
  • Using a toothpick, gently stir/swirl the almond butter and syrup around the berries.
  • Place the baking sheet in the freezer for 3-4 hours to set the bark, then remove, cut and enjoy!

Pro tips:

  • I like to use a small ¼ size baking sheet for making this bark. It fits well in my freezer and will make enough for 4–6 servings. You can use a larger size or make 2 batches if space allows.
  • Clear space in the freezer before preparing this bark to streamline your process.


Keep leftovers in a sealed container in the freezer for up to a month.

Posted On

June 6, 2022

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