Line a 9x13 baking pan with parchment paper, making sure to leave a 2" overhand on either side of the pan.
In a large bowl, mix the yogurt, maple syrup, chia seeds, and vanilla together.
2 cups Greek yogurt, 2 TBS maple syrup, 2 TBS chia seeds, 1 tsp vanilla
Pour the yogurt mixture into the lined pan. Using the back of a large spoon or offset spatula, smooth the yogurt into an even layer.
Sprinkle the diced strawberries over the yogurt.
½ cup diced strawberries
Place the chocolate chips and coconut oil together in a small microwave safe bowl. Microwave in 20 second bursts, stirring in between, until fully melted.
2 TBS chocolate chips, 1 tsp coconut oil
Drizzle the melted chocolate over the the strawberries and yogurt.
Place the pan in the freezer and let freeze for at least 3 hours or overnight.
Once frozen solid, lift the yogurt bark out of the pan and place on a cutting board. Using a chef knife, cut the bark into squares or irregular shapes. Store in the freezer in a container or freezer bag.
