This fruity, polyphenol-rich chocolate bark is crunchy, indulgent, and full of goodness. Packed with fibre, antioxidants, and protein from kefir yoghurt, it’s a treat your taste buds and gut will love! P.S If you want to follow along with Megan, check out her recipe video on Instagram here.
Ingredients
- 300g fresh strawberries
- 1/2 cup mixed nut butter
- 1/2 cup vanilla kefir yoghurt (we used Bio&Me)
- 100g 75%+ dark chocolate
- 50g no added sugar granola (we used Bio&Me Cocoa & Hazelnut Protein Granola)
- 2 tbsp mixed seeds or freeze dried fruit to top (optional)
Method
- Slice the strawberries lengthways in 4, and place them on a lined baking tray.
- Top each with 1 tbsp of your nut butter of choice, followed by a tbsp of vanilla kefir. Then place in a freezer for at least 30 mins.
- Meanwhile, melt the chocolate in a saucepan on a low heat, and mix through the granola.
- Remove tray from freezer. Top with chocolate/ granola mix and mixed seeds if using, and return to the freezer for another 30 mins.
- Once set, enjoy! They can be stored in an airtight container in the freezer for up to 2 weeks.
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