Strawberry Rhubarb Bark



  1. 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.
  2. In a mixing bowl whisk yogurt and coconut nectar.
  3. 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.
  4. Cut into uneven pieces with a knife and serve right away.

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