Strawberry Rhubarb Bark
by Spork Foods
- 2 tbsp soymilk creamer
- ¼ cup vegan chocolate chips
- 3 containers Follow Your Heart Dairy-Free Strawberry Rhubarb Yogurt
- 3 tbsp coconut nectar
- 1 cup organic granola (gluten-free, if desired)
- Heat soymilk creamer in a small pot until simmering. Place chocolate chips in a heat-proof bowl and pour creamer over chocolate while very hot. Let sit 20 seconds and then whisk until smooth and uniform. Set aside.
- In a mixing bowl whisk yogurt and coconut nectar.
- Line a baking sheet with parchment. Spread yogurt mixture evenly on parchment until ¼ inch thick. Top with granola and drizzle with chocolate ganache. Freeze until firm, about 2 hours.
- Cut into uneven pieces with a knife and serve right away.