18 Gut-Healthy Snacks for Sweet Cravings and Salty Crunch (Simple Make-Ahead Ideas)

If your snacks swing between “too sugary” and “too salty,” this list gives you a better middle ground. These gut-healthy snacks mix probiotics (think yogurt or kefir) with fiber-rich add-ins like oats, seeds, and fruit, plus savory options that still scratch that crunchy itch. Most of them can be prepped once and grabbed all week.

Blueberry Chia Crisp Cups with Probiotic Yogurt

These blueberry chia crisp cups are built for snacking. A crumbly oat and chia base gives way to creamy probiotic yogurt and blueberry topping that feels fresh, casual, and spoonable. They are easy to assemble, easy to portion, and perfect when you want something lightly sweet without turning it into a full-on dessert moment.

Ingredients (Makes around 8 cups)

• For the oat cups
  • 1¼ cups rolled oats
  • 3 tablespoons chia seeds
  • ¼ cup finely chopped nuts
  • 3 tablespoons maple syrup
  • 3 tablespoons melted coconut oil or butter
  • ¼ teaspoon salt
• For the blueberry layer
  • 1¼ cups blueberries
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon chia seeds
• For topping
  • ¾ cup plain probiotic yogurt
  • ¼ cup reserved oat mixture
  • Fresh blurberries

Instructions

1. Preheat oven to 350°F and lightly grease a muffin pan.
2. Pulse oats, chia seeds, and nuts in a food processor until coarse. Transfer to a bowl and mix with maple syrup, melted coconut oil, and salt until evenly combined. Reserve ¼ cup of the mixture for topping.
3. Press about 2-3 tablespoons of the oat mixture firmly into each muffin cavity, shaping a base and sides. Bake for 12-14 minutes until lightly golden and set.
4. While the cups bake, cook blueberries, maple syrup, lemon juice, and chia seeds in a small saucepan over medium-low heat for 5-6 minutes, stirring until thick and jam-like. Remove from heat.
5. Spoon the blueberry mixture into the baked oat cups and return to the oven for 5 minutes to help the filling set. Cool completely.
6. Top each cup with a spoonful of yogurt, the reserved oat mixture, and fresh blueberries just before serving.

Miso-Tahini Veggie Dip with Prebiotic Dippers

This savory miso-tahini veggie dip is creamy, balanced, and built for dipping. The tahini brings richness, the miso adds depth, and a simple finish keeps it casual and snack-ready. It works beautifully as a midday snack, a light appetizer, or part of a grazing board when you want something savory but not heavy.

Ingredients

• ½ cup tahini
• 2 tbsp white miso paste
• 1 tbsp lemon juice
• 1 small garlic clove, finely grated
• 2-4 tbsp warm water, as needed
• 1 tsp toasted sesame oil
• Salt, to taste
• For serving: Carrots, cucumber, celery sticks, radishes

Instructions

1. Add the tahini, miso, lemon juice, and grated garlic to a bowl and stir until thick and smooth. Slowly whisk in warm water, one tablespoon at a time, until the dip loosens into a creamy, spreadable texture.
2. Stir in the sesame oil and adjust seasoning with salt if needed. Spoon the dip into a serving bowl and swirl the top with the back of a spoon. Serve immediately with prepared vegetables, or cover and refrigerate for up to two days before serving.

Crispy Lentil Snack Clusters with Lemon and Herbs

These crispy lentil snack clusters are deeply savory, textured, and made for serious snacking. Whole lentils are mixed with herbs and spices, then fried until the edges turn dark and crisp while the centers stay sturdy and biteable. Finished with fresh lemon and herbs, they work well on their own or as part of a savory snack spread when you want something bold and satisfying.

Ingredients

• 1½ cups cooked green or brown lentils, very well drained
• 2 tablespoons chickpea flour (or all-purpose flour)
• 2 tablespoons finely chopped fresh herbs (parsley, mint, or a mix)
• 1 teaspoon each of ground cumin and smoked paprika
• ½ teaspoon red chili flakes
• Salt to taste
• 1 tablespoon lemon zest
• 2 to 3 tablespoons water, as needed
• Neutral oil, for shallow frying
• For finishing: Fresh lemon wedges and chopped herbs

Instructions

1. Add the cooked lentils to a bowl and lightly mash about one-third of them, leaving plenty of whole lentils intact. Add the chickpea flour, chopped herbs, ground cumin, smoked paprika, red chili flakes, salt, and lemon zest. Mix well.
2. Add 2 tablespoons of water and stir until the mixture holds together when pressed. Add the remaining 1 tablespoon only if needed.
3. Heat a shallow layer of neutral oil in a wide skillet over medium heat.
4. Scoop heaping tablespoons of the mixture and gently form compact balls. Place them into the hot oil and lightly flatten just slightly. Fry for 3 to 4 minutes per side, turning carefully, until deeply golden and crisp all over.
5. Transfer to a paper towel-lined plate. Finish with fresh lemon juice and extra herbs before serving.

Pear Ginger No-Bake Oats Bites

These pear ginger overnight oats bites are soft, lightly spiced, and perfect for make-ahead snacking. Rolled oats soak overnight with grated pear, warming ginger, and a simple binder, creating chilled bites that feel cozy but stay firmly in snack territory. They work especially well alongside a cup of coffee or tea, making them an easy grab from the fridge when you want something calm and comforting.

Ingredients

• 1 ½ cups rolled oats
• ½ cup finely grated pear, skin on, excess juice lightly squeezed out
• ¼ cup nut butter (almond or cashew works best)
• 3 tablespoons maple syrup
• 2 tablespoons raisins or dried cranberries, finely chopped
• 1 tablespoon chia seeds
• 1 teaspoon freshly grated ginger
• ½ teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Add the rolled oats, grated pear, nut butter, maple syrup, chopped raisins or cranberries, chia seeds, grated ginger, cinnamon, and salt to a mixing bowl. Stir thoroughly until the mixture is evenly combined and slightly sticky, with no dry oats remaining.
2. Cover the bowl and refrigerate for 30-45 minutes to allow the oats and chia seeds to absorb moisture and firm up. The mixture should be thick and moldable, not wet.
3. Scoop out portions and roll into small, compact bite-size balls, pressing gently so they hold together without becoming dense. Chill for another 15 minutes if needed before serving. Store refrigerated in an airtight container.

Roasted Carrot Hummus with Fennel Seeds

This roasted carrot hummus is smooth, slightly sweet, and deeply savory, with a warm roasted flavor that sets it apart from classic hummus. Roasting the carrots brings out their natural richness, while fennel seeds add subtle crunch and aroma. It works well as a snack dip with crackers or vegetables and holds its own on a simple grazing board.

Ingredients

• 2 cups carrots, peeled and cut into chunks
• 1 tablespoon olive oil
• ½ teaspoon each of ground cumin and ground coriander
• Salt, to taste
• 1 cup cooked chickpeas, drained
• ¼ cup tahini
• 2 tablespoons olive oil, plus more for finishing
• 2 tablespoons lemon juice
• 1 small garlic clove
• 1 tsp fennel seeds, lightly crushed

Instructions

1. Preheat the oven to 400°F. Toss the carrots with olive oil, cumin, coriander, and a pinch of salt, then spread them in a single layer on a baking sheet.
2. Roast for 25-30 minutes, turning once, until the carrots are very tender and lightly caramelized at the edges. Let cool slightly.
3. Add the roasted carrots, chickpeas, tahini, olive oil, lemon juice, garlic, and salt to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning.
4. Spoon the hummus into a serving bowl and swirl the top with the back of a spoon. Finish with a drizzle of olive oil and sprinkle lightly crushed fennel seeds before serving.

Almond Butter–Kiwi Energy Squares

These almond butter kiwi snack squares are lightly baked to set their shape and manage the natural moisture released by fresh kiwi. A short bake firms the mixture just enough for clean slicing while keeping the texture soft and snackable. They’re designed to chill well and hold together without turning dry or crumbly.

Ingredients

• 1 cup almond butter
• 1 cup rolled oats
• ¼ cup chopped almonds
• 2 tablespoons chia seeds
• 2 tablespoons ground flaxseed
• 3 tablespoons honey or maple syrup
• 2 kiwis, peeled and finely chopped
• 1 tablespoon cornstarch
• Pinch of salt

Instructions

1. Preheat the oven to 350°F and line an 8×8 pan with parchment paper.
2. In a mixing bowl, stir together the almond butter, oats, chopped almonds, chia seeds, flaxseed, honey, cornstarch, and salt until fully combined. Fold in the chopped kiwi, mixing just until evenly distributed.
3. Press the mixture firmly into the prepared pan, smoothing the top into an even layer. Bake for 12-15 minutes, just until the edges look set and the center no longer appears wet. Do not overbake.
4. Remove from the oven and allow to cool completely in the pan. Once cooled, lift out using the parchment and slice into squares. Store in the refrigerator.

Coconut Kefir Smoothie Pops with Mango Swirl

These coconut kefir smoothie pops are creamy, lightly tangy, and swirled with ripe mango for a bright finish. The contrast between the smooth coconut base and the fruity mango ribbons makes them feel special. They freeze up beautifully and work well as a make-ahead snack for warm afternoons or after-dinner treats.

Ingredients

Instructions

Ingredients

• 1½ cups full-fat coconut kefir
• 1 cup ripe mango chunks
• 1-2 tablespoons honey or maple syrup, to taste
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Add the mango chunks to a blender and blend until completely smooth. Taste and adjust the sweetness if needed, then set aside.
2. In a separate bowl, whisk together the coconut kefir, honey or maple syrup, vanilla, and salt until smooth and evenly combined.
3. Spoon a small amount of the mango purée into the bottom of each popsicle mold, followed by a layer of the coconut kefir mixture.
4. Continue layering and lightly swirling with a skewer or butter knife to create a marbled effect, being careful not to overmix.
5. Insert popsicle sticks and freeze for at least 6 hours, or until fully set.
6. To release, briefly run the molds under warm water, then gently remove and serve immediately.

Crunchy Green Lentil Flatbread Crackers

These crunchy green lentil flatbread crackers are thin, crisp, and sturdy enough for dips while still light enough to snack on their own. Made with blended green lentils and simple pantry seasonings, they bake into evenly crisp sheets that break cleanly into rustic crackers. They’re a good option when you want something savory, homemade, and snackable without deep frying.

Ingredients

• 1 cup dried green lentils
• 2½ cups water, for soaking
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme or rosemary
• 1 tablespoon sesame seeds or mixed seeds, optional

Instructions

1. Rinse the green lentils well, then soak them in the water for at least 3 hours or overnight. Drain thoroughly.
2. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
3. Add the soaked lentils to a blender along with the olive oil, salt, garlic powder, and dried herbs. Blend until completely smooth, scraping down the sides as needed.
4. Pour the batter onto the parchment and spread it into a very thin, even rectangle using an offset spatula. Sprinkle the seeds on top.
5. Bake for 18-20 minutes, then remove from the oven and score the surface into cracker-sized pieces using a sharp knife.
6. Return the pan to the oven and bake for another 15-20 minutes, rotating once, until the crackers are golden and crisp. Let cool completely in the pan, then break apart along the scored lines before serving.

Apple Cinnamon Skyr Dip with Walnut

This apple cinnamon skyr dip is thick, creamy, and gently spiced, with a cozy sweetness that works just as well for snacking as it does for casual entertaining. The apples are cooked down first so they blend smoothly into the skyr without watering it down, while cinnamon and toasted walnuts add warmth and texture. It’s a simple dip that feels familiar, balanced, and easy to serve with crackers, toast, or sliced fruit.

Ingredients

• 1 cup plain skyr
• 1 medium apple, peeled and finely diced
• ½ teaspoon cinnamon
• 1-2 tablespoons maple syrup or honey, to taste
• ¼ teaspoon vanilla bean paste (replace with vanilla extract)
• Pinch of salt
• ¼ cup walnuts, finely chopped

Instructions

1. Add the chopped apple to a small saucepan with 2 tablespoons of water. Cook over medium heat for 8-10 minutes, stirring occasionally, until very soft and most of the moisture has cooked off. Mash or blend the apples until smooth, then stir in ¼ teaspoon cinnamon and a pinch of salt. Let cool completely.
2. In a bowl, whisk the skyr with maple syrup or honey and vanilla bean paste until smooth. Fold in the cooled apple puree until fully combined and creamy.
3. Spoon the dip into a serving bowl and swirl the surface. Drizzle lightly with maple syrup or honey, sprinkle with chopped walnuts, and dust with the remaining ¼ teaspoon cinnamon just before serving. Serve with crackers, toasted bread, or apple slices.

Prebiotic Trail Mix with Tigernuts and Dried Berries

This prebiotic trail mix balances crunch, chew, and natural sweetness, starting with soaked and roasted tigernuts. Roasting after soaking brings out their natural nuttiness while keeping them crisp enough for snacking. Combined with dried berries and seeds, this mix works well for everyday munching or portioned into jars for grab-and-go snacks.

Ingredients

• 1 cup dried tigernuts
• ½ cup almonds
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ⅓ cup dried cranberries or mixed dried berries
• 2 tablespoons coconut flakes, optional
• Pinch of salt

Instructions

1. Place the tigernuts in a bowl and cover with plenty of water. Soak for 12-24 hours, then drain and pat dry thoroughly.
2. Preheat the oven to 350°F. Spread the soaked tigernuts on a baking sheet and roast for 20-25 minutes, stirring once, until dry, lightly golden, and crisp. Let cool completely.
3. Add the roasted tigernuts, almonds, pumpkin seeds, and sunflower seeds to a large bowl. Stir in the dried berries and coconut flakes if using. Sprinkle in a small pinch of salt and mix until evenly combined. Transfer to airtight jars or containers for storage.

Roasted Beet Chips with Lemon-Herb Yogurt Dip

Roasted beet chips are thin, crisp, and naturally vibrant, making them a striking alternative to traditional chips. Paired with a lemon-herb yogurt dip, this combination balances earthy sweetness with a cool, tangy contrast. It works well as a light snack, an appetizer, or part of a grazing board.

Ingredients

• For the Roasted Beet Chips
  • 2 medium beets, peeled
  • 1½ tablespoons olive oil
  • Salt and pepper to taste
• For the Lemon-Herb Yogurt Dip
  • 1 cup thick yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon finely chopped fresh herbs (dill, parsley, or a mix)
  • Salt, to taste

Instructions

1. Preheat the oven to 400°F.
2. Slice the beets very thin using a mandoline or a sharp knife. Pat the slices dry, then toss them with olive oil, salt, and pepper.
3. Arrange the slices in a single layer on a parchment-lined baking sheet without overlapping. Roast for 25-35 minutes, flipping halfway through, until the edges are crisp and the centers are firm. Remove the chips from the oven and allow them to cool completely, which helps them crisp further.
4. While the beets roast, combine the yogurt, olive oil, lemon zest, chopped herbs, and salt in a bowl and mix until smooth. Chill until ready to serve. Serve the cooled beet chips alongside the lemon-herb yogurt dip.

Chilled Avocado Kefir Green Soup Shots

Chilled avocado kefir green soup shots are smooth and refreshing, meant to be served cold in small portions. The avocado gives the soup a creamy body, while kefir keeps it light and pourable. These work well as a starter, a summer appetizer, or a make-ahead option for entertaining.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1½ cups plain kefir
• 2 tablespoons fresh lime juice
• 1 small garlic clove
• ¼ cup fresh herbs (cilantro, dill, or parsley)
• Salt and pepper to taste
• 2-3 tablespoons cold water, as needed
• Pinch of ground cumin, for garnish

Instructions

1. Add the avocados, kefir, lime juice, garlic, herbs, salt, and pepper to a blender. Blend until completely smooth, adding cold water a little at a time until the mixture is pourable but still creamy.
2. Taste and adjust seasoning if needed. Refrigerate for at least 1 hour until well chilled. Pour into small glasses or shot cups, top with herbs and cumin, and serve cold.

Sweet Potato Smashers with Turmeric Yogurt Drizzle

These sweet potato smashers are crisp at the edges, tender in the center, and finished with a warm turmeric yogurt drizzle that pulls everything together. They work beautifully as a snack, a casual appetizer, or a bold side dish for weeknight dinners. The double-roast method gives them that rustic, smashed texture that makes every bite a little different and very satisfying.

Ingredients

• For the sweet potato smashers
  • 2 medium sweet potatoes, scrubbed
  • 2 tbsp olive oil
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • Salt, to taste
• For the turmeric yogurt drizzle
  • ½ cup plain yogurt
  • ¼ tsp turmeric
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt, to taste
• For topping: Chopped fresh cilantro and sunflower seeds

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Slice the sweet potatoes into ½-¾ inch rounds. Toss them with olive oil, turmeric, smoked paprika, and salt. Arrange the slices in a single layer on the baking sheet.
3. Roast for 20-25 minutes, until the slices are fork-tender and lightly browned.
4. Remove the tray from the oven and use the bottom of a glass or spatula to gently smash each slice until flattened but still intact. Return the tray to the oven and roast for another 12–15 minutes, until the edges are crisp and deeply golden.
5. While the sweet potatoes finish roasting, whisk together the yogurt, turmeric, lemon juice, olive oil, and salt until smooth and drizzleable.
6. Transfer the smashers to a serving plate, spoon the turmeric yogurt over the top, and finish with chopped cilantro and toasted seeds. Serve warm, straight from the platter.

Pickled Cucumber Ribbons with Dill Kefir Dressing

These pickled cucumber ribbons are light, refreshing, and quietly bold. Thin cucumber slices are lightly pickled until just tender, then folded into a creamy dill kefir dressing that clings to every curl. This is the kind of dish that works as a side, a topping, or a cooling contrast on a warm day, simple to prepare but layered in flavor.

Ingredients

• For the Pickled Cucumber Ribbons
  • 2 large English cucumbers
  • ½ teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
• For the Dill Kefir Dressing
  • ½ cup plain kefir
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh dill
  • ¼ teaspoon black pepper
  • Salt, to taste

Instructions

1. Use a vegetable peeler or mandoline to slice the cucumbers lengthwise into thin ribbons, stopping when you reach the seeded center. Place the ribbons in a large bowl.
2. Sprinkle the cucumbers with salt, drizzle with apple cider vinegar, and add the honey or maple syrup. Toss gently to coat, then let sit for 10-15 minutes until slightly softened.
3. While the cucumbers pickle, whisk together the kefir, olive oil, lemon juice, dill, black pepper, and salt in a small bowl until smooth.
4. Gently fold the pickled cucumber ribbons into the dill kefir dressing. Transfer to a serving bowl and finish with extra dill if desired. Serve chilled or at cool room temperature.

Banana Quinoa Muffin Bites with Flax Crunch

These banana quinoa muffin bites are soft, lightly sweet, and made for small, satisfying portions. Cooked quinoa adds structure and texture, while ripe bananas bring natural sweetness without overpowering the muffins. A simple flax topping adds gentle crunch and keeps these muffin bites interesting without turning them into dense breakfast muffins. They work well for quick breakfasts, snack plates, or make-ahead bites to keep in the fridge for busy days.

Ingredients

• 1 cup cooked quinoa, cooled
• 2 ripe bananas, mashed
• ¼ cup neutral oil or melted butter
• ¼ cup maple syrup or honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• For the flax crunch topping
  • 2 tablespoons ground flaxseed
  • 1 tablespoon rolled oats
  • 1 tablespoon brown sugar
  • 1 tablespoon melted butter or oil

Instructions

1. Preheat the oven to 350°F and grease a mini muffin pan or line with paper liners.
2. In a large bowl, whisk together the mashed bananas, oil, maple syrup, egg, and vanilla until smooth. Stir in the cooked quinoa until evenly combined. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt, then fold the dry ingredients into the banana mixture just until combined.
3. In a small bowl, mix the flaxseed, oats, brown sugar, and melted butter to form a crumbly topping.
4. Spoon the batter into the muffin cups, filling each about ¾ full, then sprinkle the flax crunch evenly over the tops.
5. Bake for 14-18 minutes, until the muffin bites are set and lightly golden on top. Let cool briefly before removing from the pan.

Kimchi Cheddar Chickpea Waffles (Snack-Size)

These kimchi cheddar chickpea waffles are crisp on the outside, tender in the center, and packed with bold, savory flavor. Made in a waffle maker and cooked into small, snackable portions, they work well as an afternoon bite, party snack, or savory breakfast-for-dinner option. The sharp cheddar balances the tangy kimchi, while chickpeas give the waffles structure and a hearty texture without feeling heavy.

Ingredients

• For the Waffles
• 1 cup canned chickpeas, drained and rinsed
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• 1 large egg
• ¼ cup milk
• ½ cup finely chopped kimchi, lightly squeezed
• ½ cup shredded sharp cheddar cheese
• 2 tablespoons chopped green onions
• Oil or cooking spray for the waffle iron

Instructions

1. Preheat a waffle maker and lightly grease it with oil or cooking spray.
2. Combine chickpeas, baking powder, salt, garlic powder, and smoked paprika in a food processor. Process until the chickpeas break down and everything is evenly combined. Add the egg and milk, and process again until a thick batter forms.
3. Fold in the chopped kimchi, shredded cheddar, and green onions.
4. Spoon small portions of batter onto the hot waffle iron, spreading slightly to keep the waffles snack-sized.
5. Cook until the waffles are deeply golden and crisp, about 4-6 minutes depending on your waffle maker. Remove carefully and repeat with the remaining batter. Serve warm with a dipping sauce and extra green onions if desired.

Ginger-Lime Fruit Salad with Probiotic Coconut Cream

This ginger-lime fruit salad is bright, fresh, and lightly dressed, with just enough creaminess to make it feel special. Juicy berries, kiwi, and citrus are tossed with fresh ginger and lime, then finished with a spoonful of probiotic coconut cream that melts gently into the fruit. It works beautifully as a light dessert, a brunch side, or a refreshing make-ahead option when you want something cool and not overly sweet.

Ingredients

• For the fruit salad
  • 1 cup strawberries, hulled and sliced
  • 1 cup mixed berries (blueberries, raspberries, blackberries)
  • 2 kiwis, peeled and diced
  • 1 orange, segmented
  • 1 teaspoon freshly grated ginger
  • Zest of 1 lime
  • 1 tablespoon fresh lime juice
• For the probiotic coconut cream
  • ¾ cup thick coconut cream
  • ¼ cup plain coconut kefir or probiotic coconut yogurt
  • 1–2 teaspoons maple syrup, to taste

Instructions

1. Add all the prepared fruit to a large bowl. Sprinkle the grated ginger and lime zest over the fruit, then drizzle with the lime juice. Gently toss until everything is evenly coated and glossy.
2. In a separate bowl, whisk together the coconut cream, coconut kefir, and maple syrup until smooth and lightly pourable.
3. Spoon the fruit salad into serving bowls, then finish with a generous dollop of the probiotic coconut cream on top. Garnish with fresh mint and serve immediately, or chill for up to 2 hours before serving.

Cacao-Seed Yogurt Bark with Puffed Quinoa

This cacao-seed yogurt bark is crisp, lightly tangy, and meant to be snapped into imperfect shards. A layer of yogurt sets firm in the freezer, along with cacao seeds and puffed quinoa for texture and crunch. It’s simple and not overloaded, so the bark stays clean, light, and delicious.

Ingredients

• 2 cups plain full-fat yogurt
• 1½ tablespoons cacao seeds
• 2 tablespoons puffed quinoa

Instructions

1. Line a small rimmed baking sheet with parchment paper.
2. Spoon the yogurt onto the parchment and spread it into an even layer, keeping the edges slightly irregular.
3. Sprinkle the cacao seeds evenly over the surface, followed by the puffed quinoa, pressing them gently.
4. Transfer the tray to the freezer and freeze until fully firm, about 3 hours. Once set, lift the bark from the parchment and break it into uneven pieces. Keep frozen until ready to serve.