Vegan Fro-Yo 4th of July Bark

Hi friends! Today I’m sharing another recipe in partnership with Driscoll’s & TheFeedfeed to celebrate #BerryTogether that is perfect for the 4th of July! All opinions are my own.

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 🙂

Ingredients:

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

Optional:

toasted coconut chips

more berries

any other toppings of choice

 

Method:

  1. Combine the yogurt and sweetener (if using) until fully incorporated.
  2. Line a baking sheet or flat plate (make sure it has raised edges so your yogurt doesn’t spill over) with wax paper or parchment paper.
  3. Pour a layer of yogurt evenly over the sheet. You can make it thicker if you prefer more yogurt, or keep it thin but make sure it’s at least 1/4 inch thick so it will hold its shape after freezing.
  4. Top with your toppings of choice and place into the freezer for about 2-3 hours or until completely frozen. I recommend making this the night before!
  5. Remove from the freezer and break apart into chunks using a knife or just cracking it by hand. Enjoy!

 

Love & Berries!

9

Filed under: Eat, Gluten Free, Oil Free, Snacks, Sweet Treats

share this post:

BY Remy • June 27, 2018

Vegan Fro-yo Bark (for the 4th of July!)

leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

read more —>

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.

meet remy

Some brands I’ve had the pleasure of working with…

follow along
@veggiekins

COPYRIGHT © 2020 Veggiekins    ☼    Website by Sunday Stories

COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories