Ingredients

• 1 cup 88 Acres Dark Chocolate Sea Salt Seed’Nola

• 3 cups coconut yogurt

• 1 cup coconut chips

• ¾ cup dark chocolate; melted

Instructions

1. Line a baking sheet with parchment paper. Spread the yogurt onto the sheet in an even layer. 

2. Spoon about one tablespoon of melted chocolate on different spots on the sheet and swirl into the yogurt with the spoon. 

3. Sprinkle an even layer of granola and coconut chips over the yogurt and chocolate.  

4. Cover with aluminum foil and freeze for at least 4 hours. 

5. Remove the sheet from the freezer and break the bark into pieces. 

6. Make sure to store the bark in the freezer when you are not enjoying it.