Stay cool this summer with an easy and nutritious snack that’s perfect for kids and incredibly easy to make. Combine dairy-free yogurt with strawberries, blueberries, almonds, and sunflower seeds for a refreshing treat that’s bursting with flavor and crunch.
INGREDIENTS (all organic/biodynamic):
- 1 ⅔ dairy-free plain almond or coconut yogurt (or substitute your favorite)
- ½ c. diced strawberries
- 1/3 c. halved blueberries
- 2 Tbsp. unsalted sliced almonds, toasted
- 1 Tbsp. shelled, unsalted sunflower seeds, toasted
INSTRUCTIONS:
- Line a baking sheet or a flat tray with parchment paper.
- Evenly distribute the dairy-free yogurt onto the prepared baking sheet, creating a thin and uniform layer.
- Sprinkle the halved blueberries, diced strawberries, toasted nuts, and seeds over the yogurt.
- Place the sheet into the freezer and let the yogurt bark freeze for at least 2-3 hours, or until completely firm.
- Once the bark is frozen, remove from the freezer and break it into pieces of the desired size.
- Enjoy!
- Store the remaining bark in an airtight container in the freezer for up to 2 weeks.