chocolate hazelnut yogurt bark (gluten free).

chocolate hazelnut yogurt bark (gluten free).

all the crunch, creaminess, and flavor you could want in a healthy treat!


this chocolate yogurt bark is made with siggi’s dairy (link to website here) no sugar added Icelandic yogurt for a high protein, nutrient-dense snack! the hazelnuts provide a healthy fat, while the cocoa and raspberries provide antioxidants. for such a jam packed snack, these are actually so easy to make! plus, i love a recipe that makes a big batch- both for sharing and meal prep purposes.

so many snack foods on the market are made with preservatives and unnecessary amounts of added sugars. i much prefer to make my own snacks and have control over all of the ingredients, which is why i love this lightly sweetened bark!

i am loving the flavor combo of this yogurt bark. siggi’s yogurt is my go-to yogurt, as it’s made with simple ingredients, high in protein, and lower in sugar than other leading yogurt brands. high quality ingredients are what I’m all about! I use the 4% milkfat yogurt in this recipe as it freezes well and is thick enough to make an ultra creamy snack! Plus, there is no need to fear fats in the diet as we thought for so long. natural, unprocessed fats can be a really great addition to our overall diet, especially when combined with protein and complex carbs.

i am so excited to share this recipe! I know you guys will love this one, too!

Enjoy! Xx



  • 2 cups of siggis plain 4% milkfat yogurt

  • ¼ cup of maple syrup

  • 3 tbsp unsweetened cocoa powder

  • ¼ cup freeze dried raspberries, roughly chopped

  • ¼ cup hazelnuts, roughly chopped

  • ¼ cup dark chocolate, roughly chopped

  1. combine yogurt, maple syrup, and cocoa powder in a large bowl until smooth.

  2. Line a baking sheet with foil and spread yogurt mixture out. It does not need to be a perfectly square shape- just make sure it is evenly spread, about ½” thick.

  3. Sprinkle hazelnuts, raspberries, and chopped chocolate over the bark.

  4. Set in freezer for 3-4 hours, until frozen enough to break up with a sharp knife.

  5. Store in freezer.