Yoghurt bark with chocolate and coconut.
Cook time: NA | Prep time: 10 mins + overnight freeze | Serves: 6
Ingredients.
1 cup of vanilla bean or plain pot set yoghurt
3 tablespoons of chocolate and hazelnut spread
2 tablespoons of hazelnuts, chopped
2 tablespoons of shredded coconut
Method.
1. On a silicon mat or parchment paper get a spoon and spread the yoghurt out to a 0.5cm thickness.
2. Spread the chocolate evenly over the yoghurt and lightly into the yoghurt with the back of a spoon
3. Sprinkle evenly the nuts and coconut and freeze for 4 hours or overnight.
4. Break up into pieces and store in the freezer.
