10 oz dark chocolate, melted
½ tsp peppermint extract
¾ cup pumpkin seeds (shelled)
½ cup chia seeds
1 cup vanilla yogurt, room temperature
2 tbsp Kore Vegan Vanilla Protein
1 ½ cups coconut butter, melted
Mix melted dark chocolate, peppermint extract, pumpkin seeds, and chia seeds.
Pour mixture in 9”x12” sheet pan lined with parchment paper and spread into a smooth, even layer. Freeze for 10 minutes.
Combine yogurt, and protein in a small bowl and whisk until smooth. Add in melted coconut butter and whisk until combined.
Remove chocolate from freezer and spread yogurt mixture evenly. Sprinkle peppermint candy over top, then press gently into bark. Freeze for 1 hour.
Use a sharp knife to cut into uneven pieces.