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Even though I’m always cold, I am not a big fan of warm weather. So, the fact that today it’s 95°F (35°) with 96% humidity…is less than ideal. Needless to say, I’m not turning on the stove or the oven. I am, however in the mood for a nice chilly treat. This recipe for vegan keto strawberry yogurt bark is appearing in my upcoming cookbook (more details to come!) and is dairy-free, soy-free, nut-free and paleo. It also complies with my modified plant-based AIP diet!
Yogurt bark has been pretty trendy over the past few years, but every recipe I’ve seen just calls for a ton of sweetener and fat-free yogurt, and they always end up icy and kind of gross. So, obviously I wanted to avoid that. In order to keep this bar more snappy without being icy, I added a healthy dose of fat. My favorite fat to add to this is cocoa butter, as it stays hard at fairly warm temperatures (unlike coconut oil), and adds a nice “snap.” You can also use coconut oil to make the bark creamier and since more people are likely to have coconut oil on hand, that option gets first billing.
This keto and dairy-free summer treat takes just five minutes to whip together and makes for a lightly sweet, refreshing dessert or snack on those hot days. It’s pretty flexible, ingredient-wise, and you can pretty much substitute any type of yogurt for the coconut yogurt and any type of berry for the strawberries. You can also use whatever seeds or chopped nuts you like. I like mixing things up for a little bit of variety, like using cocoa butter instead of coconut oil, cacao nibs instead of hemp hearts and raspberries instead of the strawberries for a less summery feel.
I really hope you enjoy this recipe! If you make it, I’d love to hear about it in the comments below or on Instagram!
Vegan Keto Strawberry Yogurt Bark Recipe Notes:
- The yogurt I used for this was the So Delicious unsweetened coconut milk yogurt, which is a lot higher in carbs than many other commercial varieties, so pretty much any unsweetened coconut milk yogurt will give a similar (or lower) carb count.
- You can also make your own coconut yogurt! I normally do this, but had run out.
- To make this compliant with my modified plant-based version of AIP, you can just omit the stevia and use full-fat canned coconut milk (or homemade yogurt) in place of the So Delicious.
- To add protein to this, stir in 2 tablespoons of your favorite vanilla protein powder.
- I always use dehydrated berries in keto baking and they really come in handy in this dessert as well. You could use frozen berries, but they end up being very hard and kind of unpleasant to bite into. The freeze-dried berries do not harden up in the same way.
- You can use pretty much any sweetener, but I find the liquid stevia blends best without clumping, and it doesn’t remain gritty like granulated sweeteners.
- While I strive to provide accurate nutritional information, different brands and varieties of ingredients will have differing nutritional values, so your calculations may vary.
I’m not usually a food trends person, but I kept seeing frozen yogurt bark pop up on my social media feeds. Since most recipes were pretty high in sugar and low in fat, I had to make some adjustments, but I was super happy with how it turned out and surprised at how often I make this!
- 1 cup (240ml) unsweetened coconut yogurt
- ¼ cup (60ml) melted coconut oil or cacao butter
- ¼ cup (40g) hulled hemp hearts
- ¾ cup (10g) freeze-dried strawberries
- ½ teaspoon vanilla extract
- 1/8 teaspoon liquid stevia, or sweetener of choice
- Line a rimmed baking sheet with parchment paper.
- Stir all ingredients together in a medium mixing bowl, breaking up the strawberry bits with the spoon as you mix.
- Spread the mixture out evenly on the parchment, about ½ inch (1.25 cm) thick.
- Freeze for about 90 minutes, until the bark has frozen and break apart into pieces to serve. Enjoy while still frozen.
If you use the cacao butter, this bark will set up a lot firmer than with the coconut oil.