When I think of summer, my mind thinks berries! I have the best memories of summers spent with my family at the beach and in the sunshine sharing berries. My family had a tradition of making red, white and blue snacks for the 4th of July and our go to was white chocolate & berry bark with Driscoll’s berries. The only problem was that it would melt on hotter days (although, realistically we ate it all before it melted), and I had to find a way to modify it so that it was vegan friendly.
Enter vegan fro-yo bark! It’s a great #BerryTogether recipe because it’s insanely easy, requires no cooking so you can spend less time cooking and more time enjoying it with your friends and family. During the month of June, strawberries are at their peak, so this recipe is a perfect way to highlight them, alongside other berries of your choice!
I used strawberries, raspberries and blueberries in this recipe. I also cut some of the strawberry slices into star shapes just to add a little extra 4th of July festivity to the dish. This dish is so modifiable–you can really go wild with the toppings and add on any additional toppings of your choice. The best part is that it’s frozen, so it’s perfectly refreshing for the summer heat and satisfies that ice cream itch in a lighter way.
If you try out this recipe, share it with me on Instagram and use the hashtag #BerryTogether & #FeedFeed 🙂
2 cups of unsweetened non-dairy yogurt
1-2 tablespoons maple syrup (or leave it out if you prefer natural sweetness from the berries)
1 box of Driscoll’s strawberries
1 punnet of Driscoll’s blueberries
1 punnet of Driscoll’s raspberries
1/2 vanilla bean or 1/2 teaspoon vanilla extract
toasted coconut chips
any other toppings of choice
Love & Berries!
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BY Remy • June 27, 2018
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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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