Swirled SKINNY Hot Chocolate yoghurt bark
Makes: 1 tray
Ingredients
80g 70% dark chocolate, roughly chopped
1 cup plain Greek yoghurt
1 1/2 tsp NOMU SKINNY Hot Chocolate powder
1/3 cup fresh blueberries, some sliced in half
Cocoa nibs (optional)
Edible flowers (optional) – we used violas
Directions
Melt the chocolate and set aside to cool slightly.
Grab a tray or baking tin that comfortably fits in your freezer and line with baking paper.
Mix the yoghurt and SKINNY Hot Chocolate powder until combined. Taste and adjust the sweetness according to your preference. Scoop the mixture onto the prepared tray and spread into a ~4mm-thick layer – you don’t want it too thin, otherwise it’ll fall apart very easily in your hand.
Dot the melted chocolate all over the yoghurt and swirl into the surface using a skewer or the tip of a knife. Sprinkle over the blueberries and cocoa nibs and decorate with edible flowers, if using.
Place in the freezer and chill until solid, then snap or slice into pieces. Enjoy straight from the freezer whenever the snack attack hits!
Tip: You can top your yoghurt bark with all sorts of delicious things, like fresh berries, chocolate granola, coconut flakes or swirls of your favourite nut butter.
Ingredients
80g 70% dark chocolate, roughly chopped
1 cup plain Greek yoghurt
1 1/2 tsp NOMU SKINNY Hot Chocolate powder
1/3 cup fresh blueberries, some sliced in half
Cocoa nibs (optional)
Edible flowers (optional) – we used violas
Directions
Melt the chocolate and set aside to cool slightly.
Grab a tray or baking tin that comfortably fits in your freezer and line with baking paper.
Mix the yoghurt and SKINNY Hot Chocolate powder until combined. Taste and adjust the sweetness according to your preference. Scoop the mixture onto the prepared tray and spread into a ~4mm-thick layer – you don’t want it too thin, otherwise it’ll fall apart very easily in your hand.
Dot the melted chocolate all over the yoghurt and swirl into the surface using a skewer or the tip of a knife. Sprinkle over the blueberries and cocoa nibs and decorate with edible flowers, if using.
Place in the freezer and chill until solid, then snap or slice into pieces. Enjoy straight from the freezer whenever the snack attack hits!
Tip: You can top your yoghurt bark with all sorts of delicious things, like fresh berries, chocolate granola, coconut flakes or swirls of your favourite nut butter.
Ingredients
80g 70% dark chocolate, roughly chopped
1 cup plain Greek yoghurt
1 1/2 tsp NOMU SKINNY Hot Chocolate powder
1/3 cup fresh blueberries, some sliced in half
Cocoa nibs (optional)
Edible flowers (optional) – we used violas
Directions
Melt the chocolate and set aside to cool slightly.
Grab a tray or baking tin that comfortably fits in your freezer and line with baking paper.
Mix the yoghurt and SKINNY Hot Chocolate powder until combined. Taste and adjust the sweetness according to your preference. Scoop the mixture onto the prepared tray and spread into a ~4mm-thick layer – you don’t want it too thin, otherwise it’ll fall apart very easily in your hand.
Dot the melted chocolate all over the yoghurt and swirl into the surface using a skewer or the tip of a knife. Sprinkle over the blueberries and cocoa nibs and decorate with edible flowers, if using.
Place in the freezer and chill until solid, then snap or slice into pieces. Enjoy straight from the freezer whenever the snack attack hits!
Tip: You can top your yoghurt bark with all sorts of delicious things, like fresh berries, chocolate granola, coconut flakes or swirls of your favourite nut butter.
Ingredients
80g 70% dark chocolate, roughly chopped
1 cup plain Greek yoghurt
1 1/2 tsp NOMU SKINNY Hot Chocolate powder
1/3 cup fresh blueberries, some sliced in half
Cocoa nibs (optional)
Edible flowers (optional) – we used violas
Directions
Melt the chocolate and set aside to cool slightly.
Grab a tray or baking tin that comfortably fits in your freezer and line with baking paper.
Mix the yoghurt and SKINNY Hot Chocolate powder until combined. Taste and adjust the sweetness according to your preference. Scoop the mixture onto the prepared tray and spread into a ~4mm-thick layer – you don’t want it too thin, otherwise it’ll fall apart very easily in your hand.
Dot the melted chocolate all over the yoghurt and swirl into the surface using a skewer or the tip of a knife. Sprinkle over the blueberries and cocoa nibs and decorate with edible flowers, if using.
Place in the freezer and chill until solid, then snap or slice into pieces. Enjoy straight from the freezer whenever the snack attack hits!
Tip: You can top your yoghurt bark with all sorts of delicious things, like fresh berries, chocolate granola, coconut flakes or swirls of your favourite nut butter.
