Ingredients
| 2 cups | (500 ml) | vanilla, full-fat Greek yogurt |
| 2 tbsp | (30 ml) | natural peanut butter (you can use a peanut-free seed butter substitute here) |
| 2 tbsp | (30 ml) | maple syrup |
| 1/4 cup | (60 ml) | cocoa powder |
| 2 large | bananas, sliced | |
| 1/4 cup | (60 ml) | dark chocolate chips and/or peanut butter chips |
Directions
- Prepare a baking sheet by lining it with parchment paper.
- In a medium bowl, combine Greek yogurt, natural peanut butter, maple syrup and cocoa powder. Stir until smooth and uniform in texture and colour.
- Slice bananas and add half of the slices to the mixture, stirring gently.
- Pour the mixture onto the prepared baking sheet and spread evently. Top with remaining banana slices, and then sprinkle with chocolate chips. Freeze overnight.
- With a large, sharp knife, slice forzen yogurt bark into medium-sized squares. Transfer the uneaten bark to a freezer-safe, sealable container and freeze right away (they melt fast!). Enjoy!!