Vegan “Solero” Frozen Yoghurt Bark (ve, gf)
The most summery and refreshing way to satisfy sweet cravings. Simple and quick to make this is a great healthy snack option for the warmer months. It keeps well in the freezer for a week and this recipe is highly adaptable meaning you can vary the fruit you use, add a sprinkle of granola or your favourite seed mix. Just make sure the fruit you use freezes well and is chopped into small pieces you can easily bite into.
For this version, I took inspiration from my favourite ice cream ever! Whilst the presence of dairy and high sugar content mean I probably won’t be reaching for a Solero anytime soon, that doesn’t stop me from creating a vegan and much healthier version of it. Think fresh mango purée swirled into thick vegan coconut-vanilla yoghurt, topped with fresh diced pineapple, pumpkin seeds and a refreshing touch of mint.
Other delicious options include berries, goji and chocolate chips or peaches, seed mix and basil. You can also vary the yoghurt you use as a base - just try and make sure you pick a brand that is minimally processed with no additives.
Happy Summer!
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350g vegan coconut-vanilla yoghurt (I used The Coconut Collaborative)
120g mango
100g pineapple
1tbsp pumpkin seeds
1tsp mint leaves
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Line a tray with greaseproof paper. Peel, core and chop the mango as well as the pineapple. If you have too much chop and freeze anything you’re not using today. You can use it in smoothies for example. Finely shred the mint leaves.
Blend the mango into a purée.
Spread the yoghurt onto the lined tray into an even layer. Top with spoonfuls of the mango purée and swirl them into the yoghurt using the back of a spoon.
Top with the remaining ingredients spreading them evenly.
Take to the freezer for a few hours or until the yoghurt has hardened. Use your hands to break it into medium-sized pieces. Store in the freezer for up to a week.
