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Place the chocolate chips in a microwave safe bowl and heat for 30 second intervals, stirring in between until smooth.
In a large mixing bowl, mix the Greek yogurt with honey.
Line a baking sheet with parchment paper or a silpat.
Spread the yogurt mixture evenly over the entire baking sheet.
Dot the chocolate in little mounds all over the bark. Use toothpicks to swirl the chocolate.
Top with berries all over then with pecans.
Freeze for 2 hours.
Break the bark into pieces and serve.
Store in an airtight container in the freezer for up to 2 months.