Pumpkin Spice Frozen Yogurt Bark
This pumpkin spice frozen yogurt bark is the ultimate high-protein, grab-and-go freezer treat to satisfy your sweet tooth this fall. Creamy coconut yogurt blends with real pumpkin purée, almond butter, and warm spices, boosted with plant-powered protein powder. Finished with a decadent melted chocolate swirl, crunchy pecans, pumpkin seeds, and tart dried cranberries, this easy no-bake fall treat has plenty of seasonal flavor in every bite. It’s naturally sweetened, dairy-free, and meal-prep friendly—perfect for an energizing post-workout snack or a guilt-free dessert.
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Why You’ll Love This Recipe
High in Plant-Based Protein – Packed with a whopping scoop of Vedge Nutrition Frosted Cinnamon Roll protein powder and nutrient-dense almond butter, this frozen bark transforms a traditional seasonal treat into a muscle-fueling snack. It delivers clean plant protein and dietary fiber to keep you full and satisfied without added sugars, empty carbs, or extra calories.
Cozy Fall Flavors with Real Pumpkin – Made with real pumpkin purée, pumpkin pie spice, and natural fall mix-ins, this pumpkin yogurt bark gives you all the festive pumpkin spice vibes you crave. Sweet-tart cranberries and a rich dark chocolate swirl balance the earthy spices for bakery-level flavor in every bite.
No Cooking or Baking Required – Skip turning on the oven entirely! This no-cook frozen yogurt bark recipe comes together with just a bowl, a spoon, and your freezer. In under 10 minutes of hands-on prep, you have a gourmet fall dessert chilling away without heating up your kitchen.
Dairy-Free & Naturally Gluten-Free – We swap traditional high-sugar dairy yogurts for creamy coconut yogurt, keeping this healthy pumpkin dessert 100% plant-based and gentle on digestion. It’s an allergen-conscious option that fits seamlessly into vegan and gluten-free lifestyles without sacrificing creaminess.
Best Meal Prep Snack – With only 10 minutes of hands-on prep and zero cooking, this is the easiest freezer recipe. This yogurt bark lasts up to 2 months in the freezer. Make a big batch, freeze it, break it into pieces, and you’ll have a delicious grab-and-go pumpkin spice protein yogurt bark ready whenever the craving strikes.
Customizable with Tons of Topping Ideas – Swap the pecans for crushed walnuts or slivered almonds, fold in toasted coconut flakes, sprinkle cacao nibs or hemp seeds. Toss on freeze-dried berries and a drizzle of caramel or white chocolate to suit your cravings.
How to Make Pumpkin Spice Frozen Yogurt Bark
- Whisk the Spiced Yogurt Base
In a medium mixing bowl, combine the coconut yogurt, pumpkin purée, almond butter, Vedge Nutrition protein powder, and pumpkin spice. Stir thoroughly with a spatula or whisk until smooth, creamy, and lump-free.
- Spread onto the Baking Sheet
Line a standard rimmed baking sheet with parchment paper. Pour the pumpkin yogurt mixture into the center and use an offset spatula or the back of a spoon to spread it out into an even, ¼-inch-thick layer.
- Swirl the Melted Chocolate
Drizzle the melted chocolate chips in ribbons across the yogurt layer. Use the tip of a butter knife or a toothpick to gently drag through the chocolate, creating a marbled swirl pattern that anchors into the yogurt so it won’t pop off when frozen.
- Garnish and Press
Scatter the pumpkin seeds, chopped pecans, and dried cranberries evenly over the surface. Lightly press the toppings down into the yogurt with your fingertips or the flat side of a spatula so they adhere securely once solid.
- Freeze and Portion
Transfer the baking sheet to the freezer for at least 1 hour, or until the bark is completely firm and set through the center. Lift the parchment paper out of the pan, break the bark into rustic shards by hand or slice it with a knife. Let it sit at room temperature for 3–5 minutes to soften slightly before enjoying.
Recipe Tips for Frozen Yogurt Bar
Swap the Yogurt – Any yogurt you have on hand will work for this recipe! Oat or soy yogurt also work beautifully!
Make It Nut-Free: Swap the almond butter for sunflower seed butter or tahini. Omit the chopped pecans, and double up on the pumpkin seeds or add toasted hemp hearts for that satisfying crunch.
Customize Your Protein Powder: If you don’t have the cinnamon roll flavor, a high-quality vanilla plant-based protein powder will work. Add an extra pinch of cinnamon or nutmeg to keep those warm fall notes front and center.
Storage: Once broken into shards, transfer the bark into an airtight glass container or freezer bag, separated by small sheets of parchment paper. Store in the freezer for up to 1 month for an instant grab-and-go snack.
More Vegan Recipes You’ll Love
Vegan Lemon Bars with High Protein Icing
Chocolate Orange Protein Bites
Birthday Cake Protein Bars
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Pumpkin Spice Frozen Yogurt Bark
Ingredients
- 1½ cups coconut yogurt
- ⅓ cup pumpkin purée
- ⅓ cup almond butter
- 1 scoop Vedge Nutrition Frosted Cinnamon Roll Protein
- 2 tsp pumpkin spice
- ¼ cup chocolate chips melted
- 3 tbsp pumpkin seeds
- 3 tbsp pecans chopped
- 3 tbsp dried cranberries
Instructions
- In a medium mixing bowl, combine the coconut yogurt, pumpkin purée, almond butter, Vedge Nutrition protein powder, and pumpkin spice. Stir thoroughly with a spatula or whisk until smooth, creamy, and lump-free.
- Line a standard rimmed baking sheet with parchment paper. Pour the pumpkin yogurt mixture into the center and use an offset spatula or the back of a spoon to spread it out into an even, ¼-inch-thick layer.
- Drizzle the melted chocolate chips over the yogurt layer. Use the tip of a butter knife or a toothpick to gently drag through the chocolate, creating a marbled swirl pattern that anchors into the yogurt so it won’t pop off when frozen.
- Scatter the pumpkin seeds, chopped pecans, and dried cranberries evenly over the surface. Lightly press the toppings down into the yogurt with your fingertips or the flat side of a spatula so they adhere once solid.
- Transfer the baking sheet to the freezer for at least 1 hour, or until the bark is completely firm and set through the center. Lift the parchment paper out of the pan, break the bark into rustic shards by hand or slice it with a knife, and let it sit at room temperature for 3–5 minutes to soften slightly before enjoying.