Strawberry Frozen Yogurt Cookie Dough Bark

5 from 1 vote

Strawberry Frozen Yogurt Cookie Dough Bark

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.

Prep Time5

Cook Time2

Total Time2 5

Course: Dessert

Cuisine: American

Servings:

Calories: 234kcal

Author: Dee Dine

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

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.

Video

Notes

*Be sure to taste the batter before you remove it from the food processor or blender and see if it is sweet enough. If not add maple syrup 1 tablespoon at a time and blend between each The yogurt brand you use will have an impact. I used plain cashew yogurt and it was tangy and sweet enough for me.

The batter is forgiving so it can be a little wetter or dryer than my picture or video, but you can also add more flour or yogurt if you need it to make the texture spoonable.

**It is important to make the batter about ½ inch thick, no thicker so it is easy to snap.

Nutrition