Golden Kiwi Yogurt Bark

Ingredients

• 4 ounces milk chocolate, chopped
• 2 teaspoons coconut oil
• 2.5 cups non-fat Greek yogurt
• 3 tablespoons honey
• 3 golden kiwi, peeled and thinly sliced
• 0.8 cups fresh blueberries
• 1 tablespoon unsweetened coconut flakes

Instructions

1. Prepare the Pan
   Line a 9x13-inch pan or quarter sheet pan with parchment paper, leaving an overhang on two sides so you can easily lift the finished bark slab out later. Before you start, check that the pan sits flat in your freezer. A tilted pan will create an uneven bark.
2. Melt the Chocolate
   In a microwave-safe bowl, combine 4 ounces chopped milk chocolate and 2 teaspoons coconut oil. Microwave in 20-second bursts, stirring thoroughly between each burst, until the chocolate is just smooth. Do not overheat. Make absolutely sure there is not a single drop of water in the bowl or the chocolate will seize into a grainy, unusable paste. The coconut oil is essential for keeping the frozen chocolate from becoming glass-brittle, so do not skip it.
3. Spread the Chocolate Base
   Pour the melted chocolate onto the parchment and spread it into a thin, even layer using an offset spatula. Thin is critical here. A thick chocolate base will be hard to bite through once frozen. Aim for about 1/8-inch thickness.
4. Set the Chocolate
   Place the pan in the freezer and freeze just until the chocolate is firm to the touch and no longer tacky. This usually takes 15-20 minutes. If the chocolate is still soft when you add the yogurt, the yogurt will drag it and create streaks. You want it set but not rock hard.
5. Sweeten the Yogurt
   In a bowl, whisk together 2.5 cups non-fat Greek yogurt and 3 tablespoons honey until completely smooth with no honey pooling at the bottom. Taste it now, because this is exactly how sweet the finished bark will be. Adjust honey if needed before spreading.
6. Layer the Yogurt
   Remove the chocolate from the freezer. Dollop the yogurt across the set chocolate in spoonfuls, then gently spread from the middle outward. Dolloping first rather than spreading directly keeps you from making multiple passes with the spatula, which could disturb the chocolate layer underneath. Aim for an even layer about 1/2-inch thick.
7. Add the Fruit
   Peel and thinly slice 3 golden kiwi. Press the kiwi slices into the yogurt, arranging them in a pattern or randomly, pressing so they sit flush with the surface. Add 0.8 cups fresh blueberries, pressing them into the yogurt as well. Halve about half of the blueberries first so they're easier to bite through once frozen.
8. Finish with Coconut
   Scatter 1 tablespoon unsweetened coconut flakes evenly over the top and press lightly so they anchor into the yogurt and stay put when you break the bark apart.
9. Freeze Until Solid
   Freeze uncovered until completely solid all the way through. This typically takes 2-3 hours. If your freezer runs warm, give it an extra hour. You want it fully frozen before breaking into pieces.
10. Break Into Pieces
    Lift the entire slab out by the parchment overhang. Let it sit at room temperature for about 5 minutes to make breaking easier. Break the bark into pieces with your hands. The chocolate layer will crack in sharp, irregular shards rather than clean squares, which is exactly what you want. These jagged pieces look gorgeous and are more fun to eat!
11. Store
    Transfer the pieces to an airtight container with parchment between layers. Store in the freezer for up to 1 month. Serve straight from the freezer since it softens quickly at room temperature.