Strawberry Chocolate Yoghurt Bark

Serves 4

Time 15 minutes plus freezing

Ingredients

250g strawberries, sliced thin 

1 cup full fat vanilla yoghurt 

½-¾ cup gluten free cacao granola

100g dark chocolate

1 tsp coconut oil 

Method

Line a 20 x 26 cm rectangular freezer proof container or baking tray with greaseproof paper.

Layer the strawberry slices tightly next to each other onto the tray for the base. Spread the yoghurt gently and evenly over the top of the strawberries, then sprinkle all over with the granola.

Melt the chocolate with the coconut oil and drizzle over the top of the granola.

Freeze for at least 4 hours. Break into pieces and enjoy directly from the freezer. Store in the freezer up to 3 weeks.