Skip to contentIngredients
- 1 1/2 cups vanilla granola
- 2 tbsp honey or maple syrup (optional)
- 350 g Cyclops Lactose-Free Vanilla Yoghurt (Or Cyclops Vanilla Bean Greek Yoghurt)
- 50 g banana chips, crushed slightly
- 80 g dark chocolate, melted
Instructions:
- Line a tray with baking paper. Spread the yoghurt evenly out over the paper, making sure it’s roughly 0.5-1cm thick.
- Sprinkle granola over the yoghurt, then add your chosen toppings, lightly pressing them in. Drizzle with honey or maple syrup if using.
- Place the tray in the freezer for at least 3 hours until firm.
- Once frozen, break into pieces and enjoy. Yoghurt bark keeps well in an airtight container in the freezer for up to 2 weeks.
