Vegan Yogurt Bark with Chocolate, Pistachios, and Cranberries
For the last day or two, I haven't been able to stop humming Eran Zur's song in my head – "Suddenly it's Summer."
I think it's understandable; summer this year arrived almost overnight after taking its sweet time to get here.
The sudden heat and dry air immediately made me lose interest in carb-heavy, doughy sweets. Instead, I developed a strong craving for light, low-calorie foods that won't sit heavy in the stomach.
This recipe is exactly that 🙂
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I especially love this recipe because I am (once again) in the middle of a long and steady cutting phase (it's been three months, but who's counting?) and knock on wood, I've already dropped nearly 4% body fat.
This summer is going to be especially lean, you'll see.
I already know what you're going to ask me: "Haggai, how can you eat sweets and still lose body fat?"
My answer is: as long as we are in a caloric deficit, we will lose body fat.
Simple, right?
A bit about the recipe
I've been planning to make this recipe for a long time and was just waiting for a proper heatwave to prepare it (thanks for showing up!).
It truly is one of the easiest things to make. You can prepare it with the kids or just whenever you feel like snacking on something cold, sweet, and low-calorie.
I used a major dairy brand's Bio Soy Yogurt (natural flavor), which is sugar-free and has an excellent carb-to-protein ratio.
For decoration and a bit of flavor, I used half a bar of melted dark chocolate. You can replace the chocolate with an equal amount of melted peanut butter, silan (date syrup), or even a bit of tahini mixed with silan.
To give the whole thing stunning colors, I used a handful of chopped pistachios and frozen cranberries. A wonderful addition of high-quality fatty acids and powerful antioxidants.
It’s the ultimate "have your cake and eat it too" situation, right?
Nutritional values by clinical dietitian and fitness coach Noam Bechar:
One piece of yogurt and chocolate bark (50g) contains:
60 kcal
2.8g protein
6g carbs
3g fat
Craving something else to snack on? You must try these chickpea flour crackers
Vegan Yogurt Bark
Ingredients
- 500 g a major dairy brand Bio Soy Yogurt (natural flavor) 4 individual containers
- 50 g Dark chocolate half a bar
- 33 g Chopped pistachios a handful
- 30 g Frozen cranberries a handful
Instructions
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Line a baking sheet with parchment paper.
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Pour the yogurt onto the parchment paper.
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Spread the yogurt evenly across the entire surface of the paper.
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Melt the chocolate in the microwave or over a double boiler.
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Drizzle the melted chocolate over the yogurt and use a knife to create swirls/spirals.
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Sprinkle with pistachios and cranberries.
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Place in the freezer for at least one hour.
Pro Tips
To double the protein, add a scoop of vanilla-flavored protein powder to the yogurt before spreading.
