Vegan Yogurt Bark with Chocolate, Pistachios, and Cranberries
For the past day or two, I've had a song by Eran Tzur (an Israeli musician) stuck in my head: – "Suddenly It's Summer."
Can you blame me? Summer took its sweet time getting here this year, then showed up practically overnight.
That first blast of hot, dry weather instantly killed my appetite for carb-heavy sweets and pastries. All I wanted was something light and low in calories that wouldn't leave me feeling weighed down.
Something exactly like this recipe 🙂
I especially love this recipe because I'm in the middle of another long, drawn-out cutting phase. Three months already, but who's counting? And, knock on wood, my body fat percentage is down nearly 4 percentage points.
This is going to be one seriously lean summer. Just watch.
I already know what you're about to ask: "Haggai, how can you eat sweets and still lower your body fat percentage?"
My answer: As long as we're in a calorie deficit, we can lose body fat.
Pretty simple, right?
A Little About the Recipe
I've been meaning to make this for ages. I was just waiting for a proper heat wave to get me moving. (Thanks for showing up.)
It really couldn't be much easier. Make it with the kids, or whenever you're craving a cold, sweet, low-calorie snack.
I used plain Bio soy yogurt from Tnuva (a major Israeli dairy and soy brand). It has no added sugar and a great carb-to-protein ratio.
For a little decoration and flavor, I melted half a bar of dark chocolate. You can swap it for the same amount of warmed, pourable peanut butter or silan (date syrup), or even a little tahini mixed with silan.
And for those gorgeous colors, I added a handful of chopped pistachios and frozen cranberries. They're a lovely way to add healthy fats and powerful antioxidants, too.
Talk about having your cake and eating it, too. Right?
Nutrition Information from Noam Bachar (an Israeli clinical dietitian and fitness trainer):
A 50 g (1.8 oz) piece of chocolate yogurt bark contains:
60 calories
2.8 g protein
6 g carbohydrates
3 g fat
Looking for something else to snack on? You've got to try these chickpea flour crackers.
Vegan Yogurt Bark
Ingredients
- 500 g (17.6 oz) Tnuva plain Bio soy yogurt 4 containers
- 50 g (1.8 oz) dark chocolate half a bar
- 33 g (1.2 oz) chopped pistachios a handful
- 30 g (1.1 oz) frozen cranberries a handful
Instructions
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Line a baking pan with parchment paper.
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Pour the soy yogurt onto the parchment paper.
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Spread the yogurt into an even layer across the paper.
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Melt the chocolate in the microwave or in a heatproof bowl set over a pot of boiling water.
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Drizzle the melted chocolate over the yogurt, then use a knife to swirl it through.
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Sprinkle with the pistachios and cranberries.
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Freeze for at least 1 hour.
A Little Note
To double the protein, add a scoop of vanilla protein powder.
