The Sol Journal

Vanilla & Pistachio Bark

recipes

Vanilla & Pistachio Bark

07 September, 2026

This protein-rich yoghurt bark brings real nutrition to snack time with our Vanilla Protein and Harvest Greens powders. Simple to make, easy to keep on hand and genuinely good for you.

MAKES 1 TRAY GLUTEN-FREE | Refined-Sugar FREE

Recipe by Jessica McNeilly (@jessyliving.nutrition)

Meet your new favourite freezer snack. This creamy Vanilla & Pistachio Greek Yoghurt Bark is what happens when a treat quietly does you good–thanks to our Vanilla Protein and Harvest Greens powders. The protein keeps you fuller for longer and supports muscle recovery, while Harvest Greens brings plant based vitamins, minerals and antioxidants to back your digestion, energy and overall wellbeing (yes, even in snack form!). Sweetened naturally with a little maple syrup and piled high with colourful whole food toppings, it's proof that "healthy" and "a little bit special" can live on the same tray. Keep a batch in the freezer and you'll always have something on hand for when a craving strikes.

Ingredients

1 ½ cups Greek yoghurt (full-fat is best)
2 scoops Sol Cleanse Embody Vanilla Protein powder
2 tablespoons Sol Cleanse Harvest Greens
2–3 tablespoons organic maple syrup

Toppings

Toasted coconut chips
Pistachios
Freeze dried raspberries
Hemp seeds

Method

  1. In a bowl, combine the Greek yoghurt, Vanilla Protein powder, Harvest Greens and maple syrup. Mix until completely smooth and creamy.
  2. Line a baking tray with baking paper. Spread the yoghurt mixture evenly across the tray to create a smooth, even layer.
  3. Scatter over your toppings–toasted coconut chips, pistachios, freeze dried raspberries and hemp seeds–pressing them in gently so they set into the bark.
  4. Place in the freezer for at least 3–4 hours, or until firm.
  5. Break or cut into pieces and enjoy straight from the freezer. Store any leftovers in an airtight container in the freezer.