Raspberry Yoghurt Date Bark (Vegan)

A delicious no-bake snack, this Raspberry Yoghurt Date Bark is chocolatey, fruity and so refreshing. It is naturally high fibre and gut healthy ingredients, plus it’s vegan and gluten-free.

I love date bark recipes and this one has a delicious layer of coconut yoghurt with some fresh juicy raspberries all topped with crunchy chocolate. Add a drizzle of olive oil for a lovely richness and savouriness as well as the flaky salt for the sweet-salty combo. These are great to have in the freezer and take less than 15 minutes to make. You can make up a big batch to keep for weeks and you can play around with the fruit and with the chocolate on top.

Why will I love this snack?

This is so good:

• Chocolatey, rich and sweet
• Fruity, fresh and creamy
• Crunchy and full of texture
• With a base of pan-fried medjool dates
  • Adds a richer flavour
• A middle layer of coconut yoghurt and berries
  • High in fibre and gut-healthy ingredients
• Topped with a puffed quinoa and chocolate mix
  • With some added protein from the quinoa
• Great as a snack all year round
• The olive oil drizzle adds a lovely flavour
• Flaky salt on top
• Naturally vegan, dairy-free and egg-free
• Gluten-free and nut-free
• Requires no baking
• Ideal to make ahead of time
• Keeps in the freezer for a few weeks
• Try with other berries
• Add seeds or puffed cereal instead of the quinoa pops
• Naturally sweetened

If you already love the sound of this snack, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the bark:

• Medjool dates: de-pit the dates and then fry them for a richer flavour.
• Thick coconut yoghurt: I use organic Cocos yoghurt which is made with simple ingredient and is great for gut health. You want your yoghurt to be really thick and creamy.
• Fresh raspberries: for fruitiness.
• Dark chocolate: use your preferred chocolate. I use the Raw Halo buttons or Hu Kitchen chocolate.
• Puffed quinoa: this ads texture and crunch on top as well as a protein boost.
• Extra virgin olive oil: this adds a lovely flavour on top and gut-health boost.
• Flaky salt: for that salty-sweet combo.

Is this gluten-free and nut-free?

This is naturally gluten-free and nut-free.

How do I make this?

This is ready to go in a few steps:

• De-stone the dates: and place in a pan.
• Fry for a few minutes until charring: and flip over the char the second side.
• Place on a piece of parchment: and roll or squish down flat.
• Spread over the yoghurt: and add the raspberries.
• Place in the freezer: to set firm.
• Melt the chocolate: and stir through the puffed quinoa.
• Pour the chocolate over the top: and spread out evenly.
• Drizzle over the olive oil: and swirl through.
• Sprinkle with flaky salt: and freezer again.
• Slice into bars: and keep in the freezer.

How long will it last?

These will keep for 1-2 weeks in the freezer in a sealed container.

What other recipes can I try?

For more snacks:

• Chocolate Berry Date Bark
• Strawberry Coconut Bounty Bars
• Chocolate Crispy Chickpea Date Bites
• Mocha Caramel Date Bark
• Hot Cross Bun Chocolate Caramel Slices

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Raspberry Yoghurt Date Bark so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!

With date love x