Frozen Hojicha Yogurt Bark with Berries (High-Protein Snack)
This protein-packed freezer bark tastes like a toasty tea latte meets berries & cream—without the sugar crash. Hojicha (roasted Japanese green tea) lends caramel-nutty notes that balance tangy Greek yogurt. Ten minutes of prep, then your freezer does the rest.
Ingredients (grams and cups)
Base
- 750 g (about 3 cups) nonfat Greek yogurt
- 10 g (2 tsp) hojicha powder
- 30 g (1 scoop; ~1/4 cup) vanilla whey or pea protein
- 30 g (2 Tbsp) honey or maple syrup, or to taste (see low-sugar swaps)
- 5 ml (1 tsp) vanilla extract
- 1 g fine sea salt (a pinch)
Toppings
- 200 g (1 1/2 cups) mixed berries (blueberries, raspberries, strawberries)
- 30 g (1/4 cup) sliced almonds or pumpkin seeds
- 10 g (1 Tbsp) chia seeds (optional)
Tray size: 23×33 cm (9×13 in) rimmed tray or quarter-sheet pan lined with parchment. Prep time: 10 minutes + freeze until solid (about 2 hours).
Step-by-Step
- Line the tray. Add parchment with overhang for easy lifting.
- Whisk the base. In a mixing bowl, combine yogurt, hojicha powder, protein powder, sweetener, vanilla, and salt. Whisk until silky and evenly colored.
- Spread. Pour onto the lined tray and spread to 5–8 mm thickness. Thin layers freeze crisper; thicker layers are creamier.
- Top. Scatter berries, nuts/seeds, and chia evenly. Lightly press to adhere.
- Freeze. Place the tray flat in the freezer until completely firm, about 2 hours.
- Break & store. Lift the slab using the parchment and break into 16 squares. Store airtight in the freezer.
- Serve. Let a square rest for 2–3 minutes at room temp for the perfect bite—cool, creamy, and gently toasty.
Protein Options
- Greek yogurt: Nonfat delivers maximum protein per calorie and a clean, creamy tang. 2% works if you prefer a richer bite.
- Whey isolate/concentrate: Cleanest taste and smoothest texture; choose vanilla or unflavored.
- Pea protein: Plant-based with great protein density. If earthy notes peek through, add 1–2 tsp extra vanilla or a pinch of cinnamon.
Start with 30 g protein powder. For a firmer, ice-cream-bar texture, you can increase to 40 g; if the mix thickens too much, whisk in 1–2 Tbsp milk.
Sweetener & Topping Swaps
Sweetness
- Lower sugar: Use liquid stevia or monk-fruit drops to taste; keep honey/maple at 1 Tbsp or skip entirely.
- Balanced: 1 Tbsp honey + a few stevia drops keeps flavor bright with fewer sugars.
- Natural fruit-forward: Skip added sweetener and rely on ripe berries; add 1 tsp vanilla + pinch salt for perceived sweetness.
Toppings
- Nutty crunch: Sliced almonds, pistachios, or hazelnuts (25–35 g total).
- Seed mix: Pumpkin, sunflower, sesame, or hemp hearts for extra minerals.
- Chocolate vibe: Cacao nibs or 70% dark chocolate shavings (15–20 g).
- Tropical: Toasted coconut flakes (unsweetened) + mango pieces.
Macro Breakdown (Per Square, 1/16 of Tray)
| Calories | Protein | Carbs | Fat | Fiber | Sugars |
|---|---|---|---|---|---|
| ~61 kcal | ~6.7 g | ~5.5 g | ~1.4 g | ~0.6 g | ~4 g |
Estimates are based on nonfat Greek yogurt (750 g), whey/pea protein (30 g), berries (200 g), almonds (30 g), chia (10 g), and 2 Tbsp honey. Swap ingredients and sweeteners as you like—your macros will vary. For lower carbs, reduce honey or use non-nutritive sweetener and favor lower-sugar berries (raspberries, blackberries).
Storage & Make-Ahead
- Freezer: Store squares in a freezer-safe container or zip bag with parchment between layers to prevent sticking.
- Best by: Enjoy within 1 month for peak flavor and texture.
- Grab-and-go: Pop a portion into a small container in the morning; by snack time it will have softened slightly for a creamy bite.
Quick Variations
- PB-Swirl Bark: Warm 2 Tbsp natural peanut butter until pourable. After spreading the yogurt mixture, drizzle PB over the surface and drag a toothpick to create swirls. Sprinkle crushed peanuts and a pinch of flaky salt.
- Sesame-Crunch Bark: Mix 1 Tbsp toasted white sesame seeds + 1 tsp black sesame into the yogurt base, then top with extra seeds and a dusting of crushed roasted rice crackers for a genmaicha-style crunch.
- Mocha-Hoji Bark: Whisk 1 tsp cocoa into the hojicha yogurt. Top with cacao nibs and raspberries for a chocolate-berry finish.
- Coconut-Mango Hoji: Swap berries for diced mango and add 2 Tbsp unsweetened toasted coconut flakes.
Helpful Tips & FAQs
- Hojicha powder vs. brewed tea? Use powder for maximum flavor without watering down the base. If using brewed hojicha, reduce any added liquid—thicker is better for clean breaks.
- Can I make it dairy-free? Yes—use a thick, unsweetened coconut or soy yogurt and pea protein. If the yogurt is looser, whisk in 1–2 Tbsp additional protein powder to thicken.
- No protein powder? Increase yogurt to 900 g and add 1–2 Tbsp skim milk powder (or coconut milk powder for dairy-free) to boost body.
- Too hard to bite? Let pieces rest 3–4 minutes. For a softer finish, spread slightly thicker and use 2% yogurt.