Ingredients
Equipment
Method
- In a blender or food processor, blend the cottage cheese, honey, and vanilla until smooth.
- Line a baking sheet or small tray with parchment paper. Arrange the sliced strawberries in a single layer across the parchment paper. Strawberries should be very close together without large gaps to create the base of the bark.
- Pour or spoon the blended cottage cheese over the strawberries. Carefully use a spatula or the back of a spoon to spread it into an even layer over the strawberries.
- In a microwave safe bowl, melt the peanut butter in the microwave in 20 second intervals. Note: If you're using a natural peanut butter, you may not need to melt it if it can be easily poured and spread.
- Pour the melted peanut butter over the cottage cheese layer. Use a spatula or the back of a spoon to gently spread it into an even layer.
- In a microwave-safe bowl, combine the dark chocolate with the coconut oil. Microwave in 20 second increments, stirring in between, until smooth and melted.
- Pour or spoon the melted chocolate over the peanut butter layer. Use a spatula or the back of a spoon to gently spread it into an even layer. Optional: add flaky sea salt on top for a sweet and salty treat.
- Place the tray in the freezer for at least 2-3 hours or until fully set.
- Once frozen, use a sharp knife to break or slice into pieces. Store in an airtight container in the freezer for up to 1 month.
Notes
Store the bark in an airtight container or freezer-safe bag for up to 1 month. To prevent pieces from sticking together, place parchment paper between the layers.
Tip: Let the bark sit at room temperature for 1–2 minutes before eating for the best texture- it makes it easier to bite into while still keeping the layers crisp.
For more recipe variations, substitutions, and tips, see full blog post above.