Ingredients
Main Ingredients
- 3 cups plain Greek yogurt (full fat) (or dairy-free for vegan)
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/3 cup maple syrup (or honey or sugar-free syrup, adjust sweetness by adding 1 tbsp increments if preferred)
Toppings
- 3 tablespoons chopped pecans
- 1/4 cup dark chocolate chips
Optional
- 1/2 scoop vanilla protein powder
Instructions
- Prepare the base mixture: Line a baking sheet with parchment paper to prevent sticking later. In a mixing bowl, whisk together the full-fat plain Greek yogurt, pumpkin puree, vanilla extract, pumpkin pie spice, and maple syrup. Taste the mixture and adjust sweetness to your liking by adding more syrup in tablespoon increments if needed.
- Spread the mixture: Pour the yogurt and pumpkin mixture onto the prepared baking sheet and spread it out evenly to about 1/2 inch thickness. This ensures the bark freezes uniformly for easy breaking.
- Add toppings: Sprinkle the chopped pecans and dark chocolate chips evenly over the spread yogurt mixture to add texture and flavor contrast.
- Freeze: Place the baking sheet in the freezer for 2 to 4 hours or until the yogurt bark mixture is thoroughly frozen and solid.
- Serve and store: Once frozen, break the bark into pieces or cut it with a knife into desired portions. Store the yogurt bark pieces in an airtight container in the freezer until you are ready to enjoy this cool and festive treat.
Notes
- You can use dairy-free yogurt to make this recipe vegan-friendly.
- Adjust the sweetness to taste by varying the amount of maple syrup or using alternatives like honey or sugar-free syrups.
- Add a scoop of vanilla protein powder into the mixture for an extra protein boost.
- Store the bark in the freezer to keep it frozen and crispy; it is best enjoyed cold.
- For nut-free version, omit pecans or replace them with seeds like pumpkin seeds.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
