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'Chocolate' berry yoghurt bark

AIP Paleo • Vegan • Gluten free • Dairy free • Egg free • Nut free

I love a quick to make, healthy treat! Frozen coconut yoghurt bark is really simple to make, and this 'chocolate' recipe is extra scrumptious with it's the perfect balance of sweetness and crunch. Chocolate is not allowed on the AIP diet but carob makes for a yummy replacement with it's sweeter caramel flavour.

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I use natural coconut yoghurt to offset the sweetness of the fruit, but you can use any yoghurt if you are not following a strict AIP or paleo diet. Always check the ingredients of your coconut yogurt to make sure it has no thickeners added that may not be AIP compliant.

To create the perfect texture I use freeze dried berries for crunch, and cranberries for that chewy touch. Yum!

'Chocolate' berry yoghurt bark

Prep time : 5 minutes

Freeze time : 2 hours

Servings : 8 - 12


• 2 cups natural coconut yoghurt

• 2 tbsp pure maple syrup (optional)

• 3 - 4 tbsp carob powder, sifted

• 3/4 cup freeze dried fruit

• 1/4 dried cranberries

• 1/4 cup coconut thread


  1. Line a baking tray or dish with baking paper, set aside. The dish needs to fit in your freezer so check the size first.

  2. In a mixing bowl combine the yoghurt and pure maple syrup. Stir until smooth.

  3. Sift the carob powder and stir through.

  4. Fold in half of the dried fruit.

  5. Spread the yoghurt mixture onto a lined tray, smoothing the top.

  6. Scatter over the rest of the dried fruit, freeze dried fruit and coconut, pressing it down slightly into the yoghurt.

  7. Set in the freezer for 2 hours or until it is completely hard.

  8. Cut or break into pieces before serving.


Keep in an airtight container in the freezer for up to 2 weeks.



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