Afternoon cravings are sorted with this creamy yoghurt bark layered with stewed apple, ribbons of peanut butter and glossy melted chocolate. It's sweet, salty and just indulgent enough. Keep a slab in the freezer and break off pieces whenever the snack gremlin appears.
Minimal effort. Maximum payoff.
Ingredients
Base
2 cups thick Greek yoghurt
1–2 tbsp honey or maple syrup (optional, depending on sweetness preference)
Toppings
½ cup stewed apple (cooled)
¼–⅓ cup Frankly Raw peanut butter
½ cup dark chocolate, melted
Optional Boujie Extras
2 tbsp crushed roasted peanuts
Pinch flaky sea salt
Sprinkle cinnamon
Freeze-dried raspberries for colour
Toasted coconut flakes
Method
1. Prep a tray with baking paper.
2. Spread the yoghurt evenly across the tray, about 1–1.5cm thick.
3. Spoon over the stewed apple. Drizzle peanut butter in ribbons. Pour over melted chocolate.
4. Scatter crushed peanuts and any extras over the top.
5. Place in the freezer for 2–3 hours, or until completely firm.
6. Break & serve
7. Snap into rustic shards and store in an airtight container in the freezer.
Pro Tip
Let it sit out for 2–3 minutes before eating so it softens slightly. The texture goes from “ice block” to “creamy cheesecake vibes.”
0 comments