Holiday foods hold a special place in our hearts (and bellies), but they’re usually not the healthiest fare. This festive peppermint bark recipe may help bridge the gap between delicious and nutritious, plus it’s easy to share with friends, family, and kids from one to ninety-two!

Ingredients: (Makes 6 servings)

For Chocolate Layer:

• 2 Cups Full Fat Greek Yogurt

• 1/2 Cup Maple Syrup

• 3/4 Cup Dark Chocolate Seed Blend

• 1/3 Cup Cocoa Powder

• 1 tsp. Peppermint Extract

• 1/4 tsp. Salt

For Top Layer:

• 2 Cups Full Fat Greek Yogurt

• 1/4 Cup Maple Syrup

• 1 tsp. Vanilla Extract

• 1/2 tsp. Peppermint Extract

• 3 Candy Canes, crushed for topping (optional)

Mix chocolate layer ingredients together in a medium bowl. Transfer mixture to a baking sheet lined with parchment or wax paper, and spread out into an even layer. Freeze for at least 30 minutes, until set enough to top with the next layer.

Once the bottom layer is set, mix together the top layer ingredients in a medium bowl. Carefully spread mixture in an even layer over top of the chocolate base. Top with crushed candy canes and return tray to the freezer for at least 4 hours (or overnight) to set.

Once the bark set, break or roughly cut it into bite-sized pieces. If you decide to break the bark apart by hand, be careful - it will be very cold, so you’ll want to work fast!

Allow the bark pieces to thaw a bit (about 5 minutes) before enjoying. This frozen bark can be stored for up to a month in an airtight container (in the freezer, of course).

Nutrition info (per serving): 360 Calories, 14g Fat, 47g Carbs, 5g Fiber, 18g Protein.

If you are Seed Cycling, each serving (about 160g) of bark contains a full serving of ground flax and pumpkin seeds. No substitutions or extra work necessary, just enjoy a tasty helping of frozen peppermint bark to get your daily seeds in!

This recipe can easily fit a range of dietary needs. It’s naturally gluten and nut free, dairy free yogurt alternatives can be used if desired.