• 2 cups plain greek yogurt
  • 2 tablespoons coconut sugar
  • 1/2 cup fresh raspberries, roughly chopped
  • 1/2 cup pistachios, shelled and roughly chopped
  • 3 tablespoons cacao nibs or chocolate chips


  1. Line a rimmed baking sheet with parchment paper. The size of your sheet will determine the thickness of the bark.
  2. In a bowl, combine sugar, half of the raspberries and pistachios. Pour the mixture onto the parchment-lined sheet and smooth out the surface. Add the other half of the raspberries and pistachios, along with cacao nibs, by sprinkling across the surface.
  3. Freeze for about 3-4 hours or until completely firm.
  4. Use a mallet or the back of a wooden spoon or rolling pin to break the bark into smaller pieces.