Cherry and Chocolate Yoghurt Bark

Cherry and Chocolate Yoghurt Bark

I love making this cherry yoghurt bark when cherries are in season here in Australia! It's one of my favourite ways to make the most of this delicious summer fruit. Creamy vanilla coconut yoghurt is swirled with maple syrup, vanilla extract and fresh cherries and finished with a crisp layer of vegan dark chocolate for a simple but satisfying frozen treat. You can keep it as is, or make it even simpler by leaving out the maple syrup, vanilla and garnish for an easy three ingredient dessert (just yoghurt, cherries, and chocolate).

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Serves: 5

Ingredients:

Yoghurt Bark:

• 2 cups fresh cherries
• 1 cup vanilla coconut yoghurt
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 120g vegan chocolate

Garnish:

• 2 tbsp pomegranate seeds
• pinch of flaky sea salt

Preparations:

1. Remove the stems from the cherries, slice each in half, and remove the pit.


2. Add the coconut yoghurt, maple syrup, and vanilla extract to a large bowl and mix well. Fold through the cherries until evenly coated.


3. Line a baking tray and spread the cherry yoghurt mixture on top, pressing it down to form a single-layer circle or square. Place in the freezer to set.


4. Set a heatproof bowl over a saucepan of gently simmering water and melt the chocolate, stirring until smooth.


5. Pour the melted chocolate over the yoghurt bark and use a spoon to gently spread it evenly over the surface.


6. Garnish with pomegranate seeds and a pinch of flaky sea salt, then return to the freezer for 3 hours, or until fully set.


7. Remove from the freezer, slice, and serve. Store any leftovers in the freezer.

Watch the video: https://www.youtube.com/embed/bFsqz8kTMZ0

Source URL: https://chloeevegan.com/recipe/cherry-and-chocolate-yoghurt-bark/

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