This refreshing and healthy snack will help you to stay cool this summer. Strawberries, blueberries, almonds and sunflower seeds add bursts of flavor and crunch to your favorite dairy-free yogurt base!
INGREDIENTS (all organic/biodynamic)
- 1 ⅔ c. dairy-free plain almond or coconut yogurt (or substitute your favorite)
- ½ c. of diced strawberries (or more to taste)
- 1/3 c. of halved blueberries
- 2 Tbsp. unsalted sliced almonds
- 1 Tbsp. shelled, unsalted sunflower seeds
INSTRUCTIONS
- Preheat oven to 350 degrees Fahrenheit. Spread nuts and seeds in a single layer on a baking sheet and bake for 7-8 minutes until lightly toasted. (Check often so nuts don’t burn).
- Line a different baking sheet or a flat tray with parchment paper.
- Spread the dairy-free yogurt evenly on the prepared baking sheet, forming a thin layer.
- Sprinkle the blueberries, strawberries, and toasted nuts over the yogurt, pressing them lightly into the yogurt to help them adhere.
- Place the sheet into the freezer and let the yogurt bark freeze for at least 2-3 hours, or until completely firm.
- Once the bark is frozen, remove from freezer and break it into pieces of the desired size.
- Enjoy!
- Store the remaining bark in an airtight container in the freezer for up to 2 weeks.
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