Whether it's post-gym, after a run, or just a mid-arvo pick-me-up, this protein yogurt bark has your back year-round. Made with creamy coconut yogurt and Vanilla Bone Broth Protein, then topped with raspberries, dark chocolate, pistachios, and toasted coconut, it's the perfect combo of recovery and indulgence. Keep a stash in the freezer for a nourishing, high-protein snack whenever you need it.
Ingredients:
- 400g coconut yoghurt
- 2 scoops Vanilla Bone Broth Protein Powder
- 1/2 cup frozen, fresh, or freeze-dried raspberries
- 1/4 cup chopped pistachios
- 1/4 cup chopped Dark Chocolate
- 1/4 cup toasted coconut flakes
Instructions:
- Line a 30x20cm baking tray with baking paper.
- In a mixing bowl, combine coconut yogurt with protein powder, stirring well then letting it sit for a couple minutes.
- Chop raspberries, pistachios, dark chocolate, and toasted coconut flakes for topping.
- Give the yogurt and protein mixture another stir, then pour it into the lined tray.
- Evenly sprinkle with raspberries, pistachios, dark chocolate, and coconut flakes.
- Freeze flat for at least 6 hours.
- Cut into pieces and enjoy!
Note: return to freezer in an airtight container.