This Dairy-Free Berry-Yogurt Brittle is the ultimate summer treat! Refreshingly cold, crunchy, and sweet! Bite in after a sweaty workout or just while enjoying the summer sun with friends and family. Each little morsel of delight is packed with healthy protein, vitamins, antioxidants, and omega-3s! 

I’d triple up this recipe since it tends to be gobbled up by even your pickiest of eaters and keeps fresh in the freezer all season long!

Ingredients: 

• 3 cups sugar-free coconut yogurt (vanilla flavored optional)
• 1/2 cup raw pumpkin seeds, coarsely chopped
• 1 tbsp chia seeds
• 1 tsp vanilla extract (optional)
• 1 scoop vanilla, grass-fed whey protein (or another protein powder)
• Stevia to taste
• A handful or two of fresh blueberries
• A handful or two of fresh strawberries
• Lily’s dark chocolate chips

Directions:

• In a bowl mix together coconut yogurt, chopped pumpkin seeds, chia seeds, vanilla extract, stevia, and whey protein- taste and add stevia as desired for sweetness
• Spread yogurt mixture on a parchment paper-lined baking sheet, spread until about 1/2 an inch thick
• Mince strawberries into small pieces 
• Sprinkle the blueberries and strawberries on top of the yogurt mixture, put in the freezer
• While yogurt is freezing put lily’s chocolate chips into a pan and slowly melt over low heat until liquefied 
• Remove yogurt from the freezer and drizzle desired amount of melted lily’s chocolate over yogurt and fruit
• Return to freezer and allow to freeze until completely set- about 2 hours
• Remove and either break apart or cut into the desired size, keep frozen in a closed container
• Enjoy!