Ingredients:

  • 2 cups full-fat plain Greek yogurt
  • 3 tbsp honey
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1/2 cup fresh strawberries, thinly sliced
  • 1/2 cup fresh blueberries
  • 1/4 cup hemp hearts
  • 2 tbsp sliced almonds

Instructions:

  1. Line the tray. Place a piece of parchment paper over your baking sheet. Note: This ensures the bark peels off easily once frozen.
  2. Mix the base. Combine the 2 cups of Greek yogurt, 3 tbsp honey, 1 tsp vanilla, and sea salt in a medium bowl.
  3. Whisk until silky. Stir vigorously until the honey is fully incorporated and the yogurt looks glossy.
  4. Spread the mixture. Pour the yogurt onto the parchment and spread it to about 1 cm thickness. Note: Going too thin makes it flimsy, while too thick makes it hard to bite.
  5. Prepare the fruit. Slice the 1/2 cup of strawberries into thin rounds.
  6. Press the berries. Distribute the strawberries and blueberries across the surface. Press them slightly into the yogurt so they don't fall off later.
  7. Add the crunch. Sprinkle the 1/4 cup of hemp hearts and 2 tbsp of sliced almonds evenly over the top.
  8. Initial freeze. Place the tray in the freezer for at least 3 hours until the center is completely firm to the touch.
  9. Shatter the bark. Lift the parchment paper off the tray and use your hands to snap the sheet into irregular, rustic pieces.
  10. Final storage. Transfer the shards into a freezer safe bag immediately. Keep them frozen until the exact second you want to eat.