When you don’t have time to bake or make ice-cream, this super quick to prepare iced yoghurt bark can be made the day before and will be enjoyed by all – including those who follow the latest eating mantra! Yes – it is dairy-free, wheat free, gluten-free, refined sugar free bla bla bla… It is the perfect treat on a sunny day – fresh, nutty and tastes like the middle-east. Break me off a piece of that bark…

  • LEVEL: Easy
  • Prep: 20 Mins
  • Cook: 4 -24 hours (freeze)
  • SERVES: 8-12
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan

Ingredients

500g coconut yoghurt
3 tbsp. date syrup
1⁄2 tsp. ground cinnamon
1⁄2 tsp. mixed spice
1 tbsp. vanilla extract or bean paste
100g dried fruits (dried cherries & strawberries work well)
150g pomegranate seeds
25g cacao nibs
50g raw pistachios, roughly chopped, plus a few extra for scattering over serving plates
50 halva, chopped
2tbsp. dessicated coconut

Method

1.  Grease a 20cm Square Baking Tin  and line with parchment.

2. In a medium bowl, stir together the yogurt, maple syrup, cinnamon and vanilla. Gently stir in the dried fruits, halva, pomegranate seeds, pistachios (leave some to sprinkle), cacao nibs and mix until everything is combined. Pour the mixture into the tin, spreading it out evenly, making sure the fillings are evenly distributed. Sprinkle the chopped pistachios over the surface. Cover with cling film and place in the freezer overnight or until required (at least 4 hours to set).

3. To serve, break the bark and scatter a few more chopped pistachios over the top and serve immediately.

 

Shop Kitchen Equipment 

  1. 20cm Square Baking Tin 
  2. Pyrex Bowl 
  3. Parchment