Frozen Yogurt Bark

Serves 4 (recipe easily doubles)

Ingredients:

1 ripe banana, thinly sliced
1 cup grass-fed Greek yogurt (or coconut yogurt)
1 Tbs. maple syrup (optional)
4 oz. dark chocolate chips (I used Hu)
3 tablespoons salted pistachios, roughly chopped
Flaky sea salt (I like Maldon)

Directions:

Prepare a small sheet pan lined with parchment paper (make sure it can fit into your freezer)
Lay the banana slices in a single layer on the sheet pan. Make sure they’re touching edge to edge in a square or rectangle shape.
In a small-sized mixing bowl, combine the Greek Yogurt with maple syrup, if using. (Note: This is when you could also mix protein powder or a few tablespoons of almond or peanut butter with the yogurt. Or skip the banana layer and mix the fruit directly with the yogurt.)
Spread the yogurt mixture over the banana slices so that it’s about 1/4-inch thick.
Place the chocolate chips into a microwave-safe bowl. Microwave for 20 second intervals, gently stirring in between each, until completely melted. Drizzle over yogurt mixture, using it all, and spread gently until the entire surface is mostly covered.
Sprinkle with pistachios and a good amount of sea salt.
Freeze until solid, at least 2 hours. Then break apart with your hands into random pieces. (You may need to use the tip of a knife to help, but be careful!)
Store in the freezer for up to one month.

Tips
Mix It Up!
Rather than laying the bananas in a single layer, you could also chop them up and mix directly with the yogurt.
Other IDeas
I think bananas work well here as they add a nice creaminess, but you could also swap in berries or stone fruit in the summer. Toppings are endless too — peanuts, almonds, pecans, dried fruit for a chewiness, cacao nibs, a drizzle of nut butter mixed with the chocolate or yogurt, protein powder mixed with the yogurt for more protein… you get the idea.

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