Ingredients · serves 4–6
- 2 cups full-fat Greek yogurt
- 1/3 cup Almond Tart Cherry coconut butter
- 2 tbsp maple syrup
- 1/2 cup fresh pitted cherries, halved
- 2 tbsp sliced almonds
- Flake salt
Method
Line a small sheet pan with parchment paper.
Whisk yogurt, softened coconut butter, and maple until smooth. Pour onto the pan and smooth to about 1/2 inch thick.
Scatter halved cherries and almonds across the top. Finish with flake salt.
Freeze until solid, at least 2 hours.
Break into shards. Eat immediately or store in a freezer bag for up to 2 weeks.
Notes
The coconut butter is what keeps the bark from getting rock-hard. Don't skip it.
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