Pumpkin Pie Protein Yogurt Bark

2 ½ cups plain Greek yogurt or dairy-free for vegan

1 scoop vanilla protein powder

½ cup pumpkin puree (can add 2 additional tbsp for a more powerful pumpkin flavor)

2 tbsp cream cheese dairy-free or regular (optional, but helps it not get icy in the freezer)

1.5 teaspoons pumpkin pie spice

½ tsp vanilla extract

3-4 tbsp powdered monk fruit or maple syrup/honey, or sugar-free syrup (add an additional if you like it extra sweet, in 1 tbsp increments)

3 tbsp chopped pecans

¼ cup dark chocolate chips

Line a baking sheet with parchment paper.
Whisk together the yogurt, pumpkin puree, cream cheese, protein powder, vanilla extract, pumpkin pie spice, and maple syrup or powdered monk fruit in a bowl. Taste and adjust sweetness as needed.
Spread mixture onto prepared sheet in an even layer, roughly ½ inch thick.
Sprinkle on chopped pecans and chocolate chips.
Place the tray in the freezer for 2-4 hours or until solid.
Break into pieces or cut with a knife.
Store in the freezer until ready to eat.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🍎Healthy Treat🍿Snack

Season🍂Fall

DifficultyEasy ⏰ 15m