Blueberry Matcha Swirl Bark
- prep time - 5 mins
- cook time - 120 mins
- total time - 125 mins
- serves - 10
Frozen yogurt barks are a healthy way to cool down this Summer. This recipe is particularly great for a mid morning snack when you need an extra Matcha boost.
Ingredients
- 400g Thick coconut yogurt (Important: use a good quality creamy coconut yoghurt with at least 80% coconut milk otherwise the digestive enzymes from our protein blends will dissolve the thickeners added to the yoghurt making it go liquid. We suggest Cocos Organic)
- 2 heaped tbsp Performance Vanilla
- 2 tsp Matcha powder
- 150g Blueberries
- 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 blender with 50g of blueberries, blitz until smooth.
- 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 remaining blueberries and place in the freeze 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.
