Chocolate Strawberry Yogurt Bark

I pulled this together on a muggy afternoon when the freezer felt like the only solution to everything. Greek yogurt, a handful of strawberries going soft in the fridge, and some dark chocolate I'd been hoarding—nothing fancy, just what was there. Two hours later I had something that tasted like dessert but didn't make me feel like I'd wrecked my day.

The first time I made this for friends, I broke it into shards right out of the freezer and piled them on a plate. Everyone assumed I'd followed some complicated recipe, but really I'd just spread yogurt on a pan and hoped for the best. One friend asked if I tempered the chocolate. I laughed and said I microwaved it in twenty-second bursts until it stopped being solid.

Ingredients

• Greek yogurt: Full-fat makes it creamier, but low-fat works too if that's what you have; I've used both and honestly can't tell much difference once it's frozen.
• Honey or maple syrup: Just enough sweetness to balance the tang without turning it into candy; taste the yogurt before you spread it and adjust if needed.
• Fresh strawberries: Slice them thin so they freeze evenly and don't create icy pockets; slightly soft berries are fine here, this is their second chance.
• Dark chocolate: Something between 60 and 70 percent cocoa gives you that grown-up bitterness without making your face scrunch up; cheap chocolate works, don't overthink it.
• Pistachios or almonds: Optional, but they add a little crunch and make it look like you tried harder than you did.
• Desiccated coconut: A small handful scattered on top brings a tropical note that surprises people in a good way.

Instructions

Prep the pan:

Line your baking sheet with parchment paper, making sure it goes up the sides a bit. This is the only way you'll get the bark off later without swearing.

Mix the base:

Stir the yogurt and honey together in a bowl until smooth and taste it—if it's not sweet enough, add a drizzle more. You want it just barely sweet, not dessert-sweet.

Spread it out:

Pour the yogurt onto the pan and use a spatula to spread it into an even layer about half a centimeter thick. Don't stress if it's not perfect, it all freezes the same.

Add the strawberries:

Press the sliced strawberries gently into the yogurt, spacing them out so every piece gets some fruit. I like overlapping them a little, it looks prettier that way.

Melt the chocolate:

Microwave the chopped chocolate in a bowl, stirring every twenty seconds until it's smooth and glossy. If you go too long it seizes up, so keep an eye on it.

Drizzle and top:

Pour the melted chocolate over everything, letting it pool and drip where it wants. Sprinkle nuts and coconut on top while the chocolate's still wet so they stick.

Freeze it solid:

Slide the pan into the freezer and leave it alone for at least two hours. I usually make it in the morning and forget about it until after dinner.

Break and serve:

Lift the whole slab out using the parchment, then break it into jagged pieces with your hands. Store leftovers in a container in the freezer, though they never last long.

Save

My neighbor once caught me eating this straight from the freezer at ten in the morning. She raised an eyebrow and I shrugged and said it had protein. She asked for a piece and we stood there in my kitchen, crunching on frozen yogurt bark before we'd even had coffee, and it felt like the kind of small rebellion that makes a day better.

What to Do with Leftovers

If you somehow don't finish the whole batch, keep it in an airtight container in the freezer and pull out a piece whenever you need something cold and sweet. I've packed it in a lunchbox with an ice pack and it stays frozen long enough to survive until midday. It also makes a good emergency snack when you're trying to avoid eating an entire pint of ice cream.

Switching Up the Fruit

Strawberries are great, but I've done this with raspberries, blueberries, and even thin slices of mango when I felt like pretending I was somewhere tropical. Frozen fruit works too if you pat it dry first, otherwise it weeps all over the yogurt and makes it watery. Just use whatever needs to be eaten before it goes bad, that's the whole point.

Making It Your Own

This is one of those recipes that's more of a template than a rule. Swap the dark chocolate for white if you want it sweeter, or skip the chocolate entirely and just do fruit and yogurt. I've added a handful of granola on top before freezing and it stayed crunchy, which was a nice surprise.

• Drizzle with peanut butter before freezing for a richer, nuttier version.
• Use coconut yogurt and dairy-free chocolate if you're avoiding dairy, it works just as well.
• Sprinkle a tiny pinch of flaky sea salt on the chocolate before it sets, it makes everything taste more alive.

Save

This recipe doesn't ask much of you, and it gives back more than it should. Make it once and you'll understand why I keep parchment paper and dark chocolate stocked at all times.

Recipe FAQs

→ Can I use other fruits instead of strawberries?

Yes, blueberries, raspberries, or mango work wonderfully as alternatives, maintaining a fresh, fruity balance.

→ What type of chocolate is best for melting?

Dark chocolate with 60–70% cocoa content melts smoothly and provides rich flavor without overpowering the yogurt and fruit.

→ How long should it freeze before serving?

Freeze for at least 2 hours until fully firm to ensure easy cutting and perfect texture.

→ Are there options for dairy-free versions?

Using plant-based yogurt and dairy-free chocolate creates a vegan-friendly alternative with similar taste and texture.

→ How can I add texture to the frozen bark?

Sprinkle chopped nuts like pistachios or almonds, or desiccated coconut on top before freezing for added crunch.