Blueberry and macadamia yoghurt bark

I had a good and proper bout of Mondayitis today. I used to get it weekly when I worked in the corporate worldย because I never wanted to go back to the office on Monday, but it’s very rare it happens now that I’m studying what I love. I had a beautiful and completely carefree day out with my husband yesterday and I have no doubt that’s what set it off given I sat down to start a load of assignments today. Still, I am grateful we got to enjoy such a wonderful day together and that we got to check out some new additions to the dining / bar scene in Sydney, namely Acre Eateryย (an urban farm on a bowling green) and Hacienda (the views!!). More on those another day ๐Ÿ˜Š

Nothing gets me over the blues like creating delicious things in the kitchen for us, it’s my happy place. I recently stumbled across a gorgeous little company called Naked Paleo thanks to seeing some pics of a beautiful turmeric banana bread that the lovely Lui from Naked Seed Nutrition had whipped up. I picked up a few of their products to try as they are all intolerant friendly… depending on your intolerance as some contain nuts and are high in histamines – though not all are. I grabbed one of my new faves out of the cupboard – the beetroot and cacaoย mylk infusion – and got to work!

I’ve been adding that divine powder to yoghurt whenever I’ve had it, so I thought it would be delicious in a yoghurt bark we could have for afternoon or evening treats. I was right, it was! Combined with macadamias, blueberries, and raw cacao it makes perfect little frozen yoghurt bites.

This is just what I made for us today but if you don’t like the toppings change them out for your own. My only tip there is that it’s always a good idea to taste your mix before you spread it out to make sure you like it. It’s also worth mentioning this is not a portable snack as it needs to stay in the freezer or it will melt. Hope you enjoy the yoghurt bark! โค๏ธ

Yoghurt bark

Ingredients

  • 1.5 cups yoghurt (I used Coyoย vanilla bean)
  • 2 Tbsp maple syrup
  • 3 tsp naked paleo beetroot and cacao mylk infusion
  • 1/2 tsp vanilla
  • 1/2 cup macadamias chopped finely (set aside half for decorating)
  • 1 punnet of blueberries, cut in half (set aside half for decorating)
  • 1/3 cup raw cacao nibs (set aside half for decorating)

Directions

  1. Cover a baking tray with parchment paper
  2. Combine all ingredients except those set aside for decorating and mix well
  3. Spread the yoghurt out on the parchment paper to about 0.5cm thickness
  4. Decorate the top with the leftover nuts, berries and cacao nibs then place in the freezer to set for 2 hours
  5. Break into pieces and enjoy! Must be stored in the freezer.

2 Comments

  1. Oh goodness this sounds so yum!!! ๐Ÿ˜๐Ÿ˜๐Ÿ˜

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