Ingredients:

  • 2 cups plain Greek yogurt
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 oz dark chocolate
  • 1 tbsp coconut oil
  • 1/2 cup fresh raspberries
  • 1/4 cup sliced almonds
  • 1 pinch sea salt

Instructions:

  1. Line a baking sheet with parchment paper. In a medium bowl, whisk together the Greek yogurt, maple syrup, and vanilla extract until smooth and glossy.
  2. Spread the yogurt mixture onto the parchment paper, smoothing it with a spatula until it is approximately 1/4 inch thick.
  3. Place chopped dark chocolate and melted coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring in between, until the chocolate is melted and smooth.
  4. Drizzle the melted chocolate across the yogurt in a zig-zag pattern or swirl it in for a marbled effect.
  5. Scatter the berries and almonds over the wet chocolate and finish with a light sprinkle of sea salt.
  6. Place the tray in the freezer for at least 4 hours, or until the yogurt is firm and the chocolate has a matte finish.