Strawberries Matcha Swirl Bark
- prep time - 5 mins
- cook time - 120 mins
- total time - 125 mins
- serves - 10
This frozen yogurt recipe is very versatile and you can use it as a base to add your favourite flavours and toppings. Here we used matcha and strawberries, but you can get creative and experiment with other fruits, natural syrups, nuts and chocolate treats.
Ingredients
- 400g Thick coconut yoghurt (Important: use a good quality creamy coconut yogurt with at least 80% coconut milk otherwise the digestive enzymes from our protein blends will dissolve the thickeners added to the yogurt making it go liquid. We suggest Cocos Organic.)
- 2 heaped tbsp Performance Vanilla
- 2 tsp Matcha powder
- 150g Strawberries sliced
- 50g Vegan white chocolate
Instructions
- Line a baking tray with parchment paper
- In a bowl combine the yogurt with the protein. Split this into half, putting the other half in a separate bowl.
- Mix the matcha powder with a little water to make a paste add to one of the bowls, stir to combine.
- Dollop alternative yogurts onto the parchment paper and gently swirl into each other. Don’t overdo it.
- Sprinkle on the sliced strawberries and place in the freezer to set for an hour or 2.
- Once it's set, you can melt the chocolate in a small bowl over a small pan of gently simmering water.
- Remove the bark from the freezer, drizzle with the melted chocolate and chop into random sized pieces. Eat immediately or store in an airtight container or freezer bag, in the freezer.
- Snack on at will.
