This Caramelised Apple Yoghurt Bark is the perfect healthy indulgence for those chilly winter days when you want something that feels indulgent but nourishes your body. The natural sugars come from the fruit and maple syrup – no refined stuff! It’s simple enough to make on a lazy Sunday afternoon, yet impressive enough to share with guests. Best of all, it comes together in under 30 minutes and requires minimal cooking skills.

Ingredients:

For the Yoghurt Base:

• 600g plain Greek yoghurt, (full-fat works best)
• 4 tbsp pure maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

For the Caramelised Apples:

• 3 medium apples, peeled, cored, and diced into 1.25cm cubes
• 35g unsalted butter
• 2 tbsp maple syrup
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Pinch of sea salt

For Assembly and Toppings:

• 85g cashew butter
• 60g granola (I used The Happy Pear granola for this recipe) but I also have a recipe for granola on this blog if you type granola in the search bar.
• 80g fresh pomegranate seeds
• 20g sliced almonds
• 1 tbsp honey for drizzling

Method:

1. Line a rectangular tin (25x35cm works perfectly) with baking parchment, allowing some overhang on the sides for easy removal.
2. In a medium bowl, combine the Greek yoghurt, maple syrup, vanilla extract, and sea salt. Stir gently but thoroughly until the maple syrup is fully incorporated and the mixture is smooth and creamy. The yoghurt should taste subtly sweet with a hint of vanilla. If you prefer it sweeter, add another tablespoon of maple syrup, but remember that the caramelised apples will add additional sweetness.
3. Spread the yoghurt mixture evenly across your prepared baking sheet and use the back of a spoon to smooth it out, working from the centre outward. Don’t worry about achieving perfection—rustic is best here. Place the sheet in the freezer while you prepare the apples.
4. In a large frying pan over medium-high heat, melt the butter. Once it’s foaming and fragrant (about 1-2 minutes), add the diced apples. Stir occasionally, allowing the apples to cook undisturbed for 30-45 seconds between stirs. This creates those beautiful caramelised edges.
5. After about 4-5 minutes, when the apples have softened slightly and begun to turn golden at the edges, sprinkle the cinnamon, nutmeg, and sea salt over the mixture. Stir well to coat all the apple pieces evenly.
6. Drizzle the maple syrup over the apples and stir gently. Continue cooking for another 2-3 minutes, until the apples are tender but still hold their shape, and the liquid has reduced slightly, creating a light glaze. The apples should look glossy and smell absolutely divine. Remove from heat and let cool for 5 minutes. This cooling period allows the apples to firm up slightly, making them easier to distribute on the yoghurt.
7. Remove the baking sheet from the freezer. The yoghurt should be partially frozen but still pliable. Spoon the caramelised apples and their syrupy juices evenly across the yoghurt base, leaving some space between spoonfuls so you can see the creamy layer beneath.
8. Dollop small spoonfuls of cashew butter across the surface—about 8-10 small dollops distributed evenly. Using a cocktail stick or the tip of a knife, gently swirl the almond butter into the yoghurt, creating beautiful marble-like patterns. Don’t overmix; you want distinct swirls, not a uniform blend.
9. Sprinkle the granola evenly across the entire surface, pressing down gently so it adheres to the yoghurt. The granola adds wonderful texture and a toasty flavour that complements the warm spices beautifully. Scatter the pomegranate seeds across the top, distributing them as evenly as possible. Sprinkle the sliced almonds for extra crunch and drizzle a thin stream of honey across the top for additional sweetness.
10. Place the assembled bark in the freezer for at least 4 hours, or until completely frozen and firm. Overnight freezing is ideal, as it allows all the flavours to meld beautifully.
11. Remove the bark from the freezer and let it sit at room temperature for 2-3 minutes to soften very slightly. This makes it easier to break into pieces. Using a sharp knife or your hands, break the bark into irregular, bite-sized pieces. Serve immediately while still frozen, or store pieces in an airtight container in the freezer.