There’s something deeply satisfying about the kind of snack that looks like effort and tastes like dessert. Yet, somehow still feels like it belongs in the “good for you” category.
This frozen yoghurt bark lands exactly there. A simple tray of thick, creamy yoghurt spread out and scattered with bursts of frozen raspberries, crunchy almond flakes and shards of dark chocolate. It’s the kind of mix that feels a little chaotic at first. Then somehow sets into something beautifully intentional once it hits the freezer.
The real finishing touch is a warm, sweet-and-salty drizzle of sunflower seed butter – loosened just enough with a splash of milk to turn it into something pourable and glossy. It weaves through the yoghurt as it freezes, adding that subtle nutty richness without the nuts, thanks to Sunfly’s allergen-friendly sunflower seed spread.
After a few hours in the freezer, it snaps into icy, breakable pieces: creamy, tart, crunchy and chocolatey all at once. The kind of snack you keep going back to “just one more piece” until suddenly there’s none left.
INGREDIENTS
• 300–400g yoghurt.
• Frozen raspberries.
• Almond flakes.
• Chopped dark chocolate.
• Sweet & salty sunflower seed butter (mix with a little warm milk for a runnier drizzle).
INSTRUCTIONS
- Spread yoghurt onto a lined baking tray.
- Add raspberries, almond flakes and chocolate.
- Drizzle with sunflower seed butter.
- Freeze for 4 hours, break into pieces and enjoy.
