This strawberry frozen yogurt cookie dough bark is high in protein and tastes like frosty chocolate covered strawberries. Part of my frozen yogurt bark series, this easy yogurt bark is dairy free, low in calories, high in protein yet contains no protein powder.
This strawberry frozen yogurt cookie dough bark recipe, a twist on the viral strawberry frozen yogurt bark recipe, is a combination of frozen yogurt bark and cookie dough bark. This flavor, with the addition of strawberries, tastes like chocolate-covered strawberries.
The bark texture is creamy like ice cream but also cookie-dough-like. This delicious protein snack provides 12 grams of protein yet has no protein powder, with the main ingredients being almond flour, yogurt, strawberries and chocolate chips.
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Flavor of Strawberry Frozen Yogurt Cookie Dough Bark
Making this strawberry frozen yogurt bark with almond flour gives it added protein and a kind of cookie dough twist. But generally cookie dough bark is made with peanut butter so by using yogurt instead, the cookie dough bark aspect has a softer texture and a fresher lighter flavor. This frozen yogurt bark with berries recipe is also low in calories and sugar - depending on the sweetness of your yogurt, you might need to add more sweetener.
Does Yogurt Bark Melt?
Yes, Frozen Yogurt Bark will melt at room temperature in about 10 minutes, and in the refrigerator in about 30 minutes. It is best to store it in the freezer. Frozen and in an airtight container it will last around 3 months or longer.
Ingredients
Almond flour. You can sub other flours such as oat flour or coconut flour, but you'll have to adjust for their varied amounts of absorbancy.
Yogurt. Use any yogurt - the higher the fat, the creamier your dough texture will be. You can use cashew yogurt, coconut yogurt or even Greek yogurt for my friends who can eat dairy. If you use a sweetened flavor, you may not need maple syrup so taste-test.
Sweetener. I used 2 dates, but maple syrup works and if you use a sweetened or flavored yogurt, you might not need to add a sweetener.
Strawberries. You can use frozen strawberries to blend into the mixture. But fresh chopped strawberries are best as a mix in.
Vanilla extract, baking soda + salt. For flavoring. I add the baking soda to give the dough an authentic cookie dough flavor but it is optional.
Chocolate chips. To melt for a chocolate shell on top.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Strawberry Frozen Yogurt Bark
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1: To a food processor or bowl, add yogurt, flour, dates, strawberries, vanilla and salt.
Step 2: Process or mix with a spoon. The texture will look like thick pancake batter. You can add more yogurt or flour if it's too wet or too dry. Taste for sweetness.
Step 3: Fold in chopped fresh strawberries.
Step 4: Press batter into a parchment-lined pan. Spread about ½ inch deep with a spoon.
Step 5: Melt the chocolate chips for the topping in a microwave for 1 minute, and spoon and spread onto the dough.
Step 6: Freeze cookie dough bark for 3-4 hours or until it is snap-able.
Storage
Store left over cookie dough bark in an air-tight container for up to 3 months.
Variations
This frozen yogurt bark is extremely easy to customize.
- Mix in other fruit such as whole fresh blueberries, or layer bananas before you top with chocolate.
- Top with melted white chocolate
- Add a layer of healthy caramel as in 1-ingredient date paste between the cookie dough base and melted chocolate top.
More Cookie Dough & Yogurt Recipes
FAQS
Yes, this frozen yogurt bark is plant-based, gluten-free, dairy-free and has no refined sugar if you use compliant chocolate chips.
You can use all purpose flour but heat-treat it first by baking it at 350 F spread thinly on a cookie sheet for 10 minutes. Or use oat flour - no need to heat-treat oat or almond flour if eating raw.
Any yogurt freezes well. Keep it frozen in an airtight container for up to 3 months.
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📖 Recipe
Strawberry Frozen Yogurt Cookie Dough Bark
Equipment
- cookie sheet pan
- food processor or blender
Ingredients
- 2 cups almond flour
- 2 dates, soaked and pitted or 2 tablespoon or more of maple syrup
- ¾ cup yogurt Any yogurt works - cashew, coconut, greek if you can eat dairy
- ¾ cup strawberries, to mix into batter 6-7 strawberries, fresh or frozen
- ½ cup strawberries, diced to fold in 5 strawberries, fresh
Chocolate topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
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Instructions
Prep
- Soak dates for 4 minutes in just-boiled water or use maple syrup
- Wash fresh strawberries well, and remove top green. Chop ½ cup into clean chunks to fold in. The rest can be chopped or left whole - the blender or food processor will pulverize them.
Make bark
- In a food processor or blender, add all the ingredients except for the chopped strawberries to be mixed in (do add the strawberries that are meant to be blended), and blend until smooth. The texture will be like a thick smoothie - add more flour or yogurt if needed.*2 cups almond flour, 2 dates, soaked and pitted, ¾ cup yogurt, ¾ cup strawberries, to mix into batter
- Fold in the chopped strawberry pieces gently.½ cup strawberries, diced to fold in
- Spoon the batter into a parchment-lined rectangular cookie sheet about ½ inch thick.** Leave a few inches around the edges. It does not have to be perfectly level. Optional, dot a few more chopped strawberries on top.
- Melt the chocolate chips for the topping in a microwave for 1 minute and then stir until all chips are melted. If your chocolate brand is thick you can add 1 tablespoon of coconut oil and microwave again for 15 seconds then stir.1 cup chocolate chips, 1 tablespoon coconut oil
- Pour the chocolate on top of the chilled frozen yogurt cookie dough, and spread it around with a spoon gently so it doesn't swirl in, just sits on top. Leave a bit of a border of cookie dough so the chocolate doesn't drip over the edge.
- Put the pan level in the freezer, uncovered for 4 hours or longer until it feels solid enough to break into chunks, not bendable.
- Store leftovers frozen in an airtight container for about 3 months.
Dee Dine
No protein powder, yet 17 grams of protein! I hope you love this frosty treat.