Coffee Crunch Yogurt Bark
This coffee crunch yogurt bark seriously has it all and the flavor is unreal! How could you not enjoy the combo of coffee, chocolate, nut butter, almonds, and pretzels. This recipe is loaded with healthy fats and protein to fuel your body and satisfy your sweet/salty cravings. It also dairy free and gluten free! It’s a fun treat to have on hand in the freezer during the hot summer months.
What you will need
Plain Yogurt – I prefer to use the Culina brand of dairy free yogurt, but you can use a dairy basedyogurt of your choice if you prefer.
Maple Syrup – I always try to use a 100% pure organic maple syrup. Some brands are nut pure and contain things like high fructose syrup.
Protein Powder – I always try to add more protein to my desserts to make them more balanced! The protein powder also makes the yogurt bark less icy.
Instant Coffee – This is key to getting that coffee flavor. I always choose an organic brand to avoid pesticide exposer.
Chocolate – Coffee and chocolate are a match made in heaven! The chocolate drizzle is everything.
Almond Butter – You can substitute for cashew butter. I love adding nut butters to my treats for a nice texture and to add healthy fats.
Almonds – This is a fun topping for a nice crunch texture! You can use any nut of choice or even granola!.
Pretzels – I found some delicious grain free pretzels by the brand Savor by Susie. You can use regular pretzels as well if you’d like.
How to make the coffee crunch yogurt bark
First, In a food processor, blend together the yogurt, nut butter, protein powder, maple syrup, instant coffee, and vanilla extract. Then, pour the yogurt mixture onto a parchment paper lined baking sheet and spread out evenly.
Next, melt 1/3 of the chocolate with the coconut oil and drizzle over the yogurt Drizzle some nut butter over top of the yogurt and then use a straw or toothpick to make a pretty swirl design.
Sprinkle the chopped almond and remaining chocolate chips on top of the yogurt. Add the pretzels on top as well then place the yogurt bark into the freezer for 3 hours. Once the yogurt bark is fully frozen, carefully cut the bark into smaller pieces and store in the freezer in an air tight container. Enjoy the yogurt bark throughout the week!
Other recipes you will enjoy
Chocolate Raspberry Pistachio Yogurt Bark
Coffee Crunch Yogurt Bark
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 2 cups dairy free plain yogurt
- 1/3 cup maple syrup
- 1/3 cup chocolate or coffee flavored protein powder
- 3 tbsp instant coffee mixed with 2 tbsp hot water
- 2/3 cup chocolate chips
- 1 tsp coconut oil
- 1/3 cup almond or cashew butter( plus more for drizzling)
- 1/4 cup chopped almonds or nuts
- 1 cup grain free pretzels
- 2 tsp vanilla extract
Instructions
- In a food processor, blend together the yogurt, nut butter, protein powder, maple syrup, instant coffee, and vanilla extract.
- Pour yogurt mixture onto a parchment paper lined baking sheet and spread out evenly.
- Melt 1/3 of the chocolate with the coconut oil and drizzle over the yogurt.
- Drizzle some nut butter over top of the yogurt and then use a straw or toothpick to make a pretty swirl design.
- Sprinkle the chopped almond and remaining chocolate chips on top of the yogurt. Add the pretzels on top as well then place the yogurt bark into the freezer for 3 hours.
- Once the yogurt bark is fully frozen, carefully cut the bark into smaller pieces and store in the freezer in an air tight container.
- Enjoy the yogurt bark throughout the week!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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