500g thick Greek yoghurt
2-3 tbsp runny honey
1 tsp vanilla extract
½ tsp finely grated orange zest
1 tbsp freeze-dried raspberry powder (optional)
¼ cup pistachios, roughly chopped
¼ cup toasted hazelnuts, roughly chopped
½ cup raspberries, halved if large
¼ cup toasted coconut flakes
1 tbsp dried culinary rose petals (optional)
Place the Greek yoghurt, honey, vanilla extract and orange zest into a bowl and mix to combine.
Line a baking tray with baking paper. Spread the yoghurt mixture onto the baking paper, to a thickness of 8-10mm. Swirl in the raspberry powder if using.
Top the yoghurt with the pistachios, hazelnuts, raspberries, coconut flakes and rose petals if using.
Cover the tray with foil and freeze for 6-7 hours or overnight. When frozen, cut or break into shards.
You can make the bark in advance and store frozen for up to 2 weeks in a sealed container.