Raspberry Chocolate Yogurt Bark Recipe

This Raspberry Chocolate Yogurt Bark is a luscious combination of creamy Greek yogurt, rich dark chocolate, and the tart burst of fresh raspberries. A perfect no-bake dessert or snack that's guilt-free and full of indulgent flavors. Ideal for summer days or as a healthy dessert alternative.

Author -Shrilatha

Print Pin Recipe

Servings pieces

Prep Time 10

COOLING/CHILLING TIME 2

Equipment you will need

mixing bowls

spatula

Microwave-safe bowl or double boiler

Baking sheet or shallow tray

parchment paper

Sharp knife

Ingredients

Greek Yogurt Layer:

1 ½ cups plain Greek yogurt (full-fat or low-fat)
2 tablespoons honey (or maple)
1 teaspoon vanilla extract

Chocolate Layer:

150 grams chocolate (70% cocoa or higher)

1 teaspoon coconut oil (optional, for smoother melting)

Toppings:
½ cup raspberries (Fresh halved)
2 tablespoons granola (optional, for crunch)
1 tablespoon pistachios or almonds (Chopped optional)
1 teaspoon chia seeds (optional)

Instructions

Prepare the Yogurt Base:

In a mixing bowl, whisk the Greek yogurt, honey (or maple syrup), and vanilla extract until smooth.
Line a baking sheet or shallow tray with parchment paper. Pour the yogurt mixture evenly, spreading it into a thin, even layer using a spatula.

Prepare the Chocolate Layer:

Melt the dark chocolate and coconut oil (if using) in a microwave-safe bowl in 20-second increments or using a double boiler. Stir until smooth and glossy.

Drizzle Chocolate:

Drizzle the melted chocolate over the yogurt layer in a zigzag pattern. Use the back of a spoon or a skewer to create swirls for a marbled effect.

Add Toppings:

Sprinkle fresh raspberry halves, granola, chopped nuts, and chia seeds evenly over the yogurt and chocolate layer.

Freeze:

Place the tray in the freezer for 2-3 hours or until completely set.

Slice and Serve:

Once set, remove the bark from the freezer. Peel off the parchment paper, and break it into bite-sized pieces using your hands or a sharp knife.

Notes

Tips and Tricks: Use parchment paper to ensure the bark doesn’t stick to the tray.

Adjust the sweetness to your preference by increasing or decreasing the honey/maple syrup.

For a dairy-free option, use coconut yogurt.

Ensure the chocolate is fully melted for easy drizzling and swirls. Keep the bark frozen and consume within 1-2 weeks for the best taste and texture.

Important Recipe Notes:

Avoid overloading the bark with toppings, as it can weigh down the yogurt layer.

Fresh berries are best for this recipe; frozen ones may release excess moisture and make the bark soggy.

Work quickly when layering and adding toppings to prevent the yogurt from softening.

https://bakewithsweetspot.com/raspberry-chocolate-yoghurt-bark/

Nutrition

Serving: 1 pieceCalories: 102 kcalCarbohydrates: 13 gProtein: 3 gFat: 5 gSaturated Fat: 3 gPolyunsaturated Fat: 0.3 gMonounsaturated Fat: 2 gTrans Fat: 0.003 gCholesterol: 1 mgFiber: 1 gSugar: 11 gIron: 1 mg

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