Recipe // Pitaya Superfood Frozen Yogurt Bark

Base:

→ 2 cups whole milk yogurt
→ 2 tbsp pitaya powder
→ 1 tbsp maple syrup or honey
→ 1 tsp vanilla extract
→ Pinch sea salt

Toppings:

→ ⅓ cup dried mango, chopped
→ ½ cup blueberries
→ 1 kiwi, sliced into half moons
→ 2 tbsp raw pistachios, shelled
→ 2 tbsp toasted coconut chips
→ 1 tbsp hempseed
→ 1 tbsp cacao nibs
→ Light drizzle almond butter

Instructions:

→ Whisk together yogurt, pitaya powder, maple syrup, vanilla, and sea salt until smooth and bright pink.
→ Pour onto a parchment-lined quarter sheet pan or a walled dish, pouring in the center so that it spreads evenly.
→ Arrange mango, blueberries, and kiwi on top. Sprinkle pistachios, hempseed, coconut chips and cacao nibs. Add the almond butter. If it’s too thick, add 1 tsp of water at a time and mix until it’s the right consistency.
→ Freeze for 3-4 hours or until completely firm. Break or cut into pieces and serve immediately.