This Pumpkin Chocolate Greek Yogurt Bark is a protein-packed frozen treat made with just a few main ingredients and can be customized with tons of top ideas!
Manufactured in collaboration with Stonyfield Yogurt. All opinions are 100% my own!
But first…my visit to the Stonyfield farm tour
In August, I traveled to Vermont to learn more about Stonyfield, their organic practices, the company’s core values, meet some of their farmers, and more! I really don’t know where to start because the experience, the people I met, and the knowledge gained really changed my perspective on many things.Now, I’ve been buying Stonyfields exclusively for years because of their clarity (certified B-Corp) and of course the taste, and just left more knowledge.
Organic farming for our future
Organic dairy farming goes beyond the health of the animals and is directly related to our health. It’s no secret if you’ve been following me for a while, but Stonyfield’s dedication to organic farming and its impact on the world is impressive. Organic standards in the US are very strict, which is a good thing! It does mean more work for the farmers, and indeed, they are happy to be organic (and they also don’t want their kids/grandchildren rolling in pesticides)!
The Organic Standard: What It Actually Means and Why I Buy It
Organic is regulated by the USDA, which is actually pretty strict.When you choose to buy and eat organic products, you make sure your food can no Include:
- Toxic Pesticides and Chemicals
- genetically modified
- growth hormone
- antibiotic
- artificial colors or flavors
- sewage sludge or irradiation
- and more!
There are also impressive animal welfare requirements. In stark contrast to large dairy companies, federal regulations require organic cows to graze on pasture 120 days a year, with 50 percent of their diet coming from pasture grazing. They must also have free access to clean, mild shade and shelter.
A true pioneer in the organic industry
We had a dinner in Vermont with Gary Hirshberg, co-founder of Stonyfield (go and hear his how i built). His vision made him a true pioneer in organic farming, and now his company proudly supports and works with hundreds of family farms that produce all their products without the use of toxic chemicals, pesticides, artificial hormones, antibiotics and GMOs.
Most importantly, Stonyfield has initiatives across the U.S. to engage us and/or towns to create safer land for all of us that isn’t heavily sprayed (think grass in your local park). I told you they are doing an impressive job!
Meet the Ishida farmers
We visited two farms during our trip: Molly Brook Farm and alternating currentKerman Farm
Miles and Rhonda Goodrich of Molly Brook Farms, who Awarded the 2022 Vermont Dairy of the Year Award, are an amazing couple (I can’t wait to visit them again and bring Skylar) who care for their cows 24/7. They know the name of each cow (and there are many!), and these cows are on the pasture every day, eating nutrient-dense organic grass.
This time spent on the ranch is good for the cows, the milk they produce, the planet and us. They eat a variety of grasses, contribute to soil health, and produce extremely nutritious milk! FYI: Milk from cows grazing on pasture is higher in omega-3 fatty acids!
Next we visited Ackerman Dairy, another amazing experience as their organic farming method comes after 6 generations of conventional farming quite different. They are a young family with young children (no small feat) and share their effort and gratitude for being able to farm organically with Stonyfield.
These farmers and their families Work 365 days a year. They are long days. Organic farming has its challenges and they really work hard! In addition to cows (milking, breeding, caring), it’s also a job to grow and ferment organic, nutrient-dense grasses for cows! I think it’s easy not to think about this when a consumer picks up a jar of yogurt in the store!
Now…to the Greek yogurt bark!
No matter the season, this is a treat we always have in our fridge. It’s nutritious, delicious, and gobbled up!
This is the Greek yogurt bark ingredient, scroll down for more details!
Full-fat Greek yogurt: I use Stonyfield grass-fed Greek yogurt because it’s extra thick and protein-rich, but you can use regular plain yogurt or even dairy-free yogurt to make it a dairy-free frozen yogurt!
Pumpkin puree: Add nutrition and festive fall flavors!
Sweetener: I made this with maple syrup and honey. Both work just fine. Sweeteners allow you to control the ingredients in your yogurt, as opposed to store-bought yogurt that is already sweetened. See below for instructions on making this even sweeter!
Vanilla Extract: if you do your own vanilla extractuse it, or use whatever herbs you have on hand!
Pinch of Sea Salt Pumpkin Pie Spice: Just a little bit to balance the flavors. PS I do it myself DIY Pumpkin Pie Spice!
Toppings: I drizzled with melted chocolate, more pumpkin pie spice and flaky sea salt!
Other top ideas Sprinkle or mix into your yogurt bark
- Granola
- chopped nuts
- grated chocolate or chocolate chips
- mini marshmallows
- chopped cookie sheet
- Nut Butter Drizzle
- light rain
- sliced fruit
Can I use yogurt other than Greek?
Absolutely! Use dairy-free yogurt to make it vegan/dairy-free, or use regular plain yogurt if you don’t have Greek yogurt! Vanilla yogurt is delicious too!
adjust sweetness
You can make it a sweeter treat, or make it less sweet, depending on your preference.
Fun fact: It doesn’t taste sweet when it’s cold! So when you taste it while it’s warm, it will taste sweeter than when it’s frozen.
This recipe opts for a mean, not too sweet, but a little sweet, Version! The yogurt flavor is really pronounced, and while it doesn’t matter (it’s yogurt bark!), you can add about 2 more tablespoons of sweetener to make a sweeter yogurt bark snack!
How to Make Frozen Yogurt Bark
I promise this is easy to make!
- Mix yogurt with a pinch of sweetener, vanilla and a pinch of salt! This balances out the sourness.
- Spread it out on a baking sheet lined with wax paper.
- Add desired toppings! Use what you have on hand and get creative.
- freeze.
- Break up the bark. I like to tear it apart by hand, but you can cut it into squares too!
- enjoy!
useful tips for making it
- use one rimmed pan! This will avoid serious yogurt spills, as you can imagine.
- Use wax paper or parchment paper!I love this Card.
- Try to spread a layer as evenly as possible so it thaws evenly! You don’t want it to be too thin or it will defrost quickly, so the thicker the better here! About 1/4 inch thick.
- Be patient and let it freeze: at least, freeze your froyo bark for 3 hours. Let me suggest making it the night before and eating it the next day!
Storing Your Greek Yogurt Bark
Store yogurt bark in a container in the refrigerator until ready to eat. I love glass containers or reusable storage bags. When serving, take it out of the fridge first and let it soften a bit, but not too much!
Store your frozen yogurt bark in the freezer for up to 3 months, then indulge in a fun treat everyone will love!
But wait, will it melt anytime soon?
Short answer: yes!
This is what I do…when I’m ready to serve, I take the yogurt crust out of the freezer and let it sit for a minute or two before serving, but don’t wait too long or it will defrost faster than you want to!
More No-Bake Frozen Snacks
Watch the video:
Pumpkin Chocolate Yogurt Crust
This Pumpkin Chocolate Greek Yogurt Bark is a protein-packed frozen treat made with just a few main ingredients and can be customized with tons of top ideas!
- Preparation time: 00:05
- Cooking time: 00:00
- total time: 00:05
- yield: 12 1X
- category: candy
- method: no bake
- 2 cups Full-fat Greek yogurt
- 1/4 cup Maple sugar
- 1/3 cup pumpkin puree
- 1 teaspoon Pumpkin Pie Spiceextra for decoration
- melted chocolate for drizzling
- Line a large rimmed baking sheet with wax paper and set aside.
- In a bowl, whisk together yogurt, maple syrup, pumpkin puree, and pumpkin pie spice. Stir until well combined.
- Pour mixture onto a lined baking sheet and spread as evenly as possible with a spatula about 1/4-inch thick.
- Sprinkle any additions evenly over the yogurt mixture, plus extra pumpkin pie spice and melted chocolate if desired.
- Freeze until hard, At least 3 hours.
- Once frozen completely break the bark into pieces.
- Keep in refrigerator until ready to serve. Store in an airtight container or reusable bag in the refrigerator for up to 3 months.
notes
Top ideas:
- Melted Chocolate Swirl
- Mini White Chocolate Chips
- Granola
- chopped nuts
- grated chocolate or chocolate chips
- mini marshmallows
- chopped cookie sheet
- Nut Butter Drizzle
- light rain
Tools I use:
Key words: Yogurt Bark, Frozen Yogurt Bark, Greek Yogurt Bark
