Add parchment paper on top of your freezer safe pan. We used an 8" glass pan. Add your yogurt in an even layer, at least 1 inch thick. Too thin and it will break too easily when you break into bark pieces.
Add some pitaya and blue spirualina powder on top and use a toothpick to swirl. You can add according to how deep you want your colors. Note the more you add, the more the yogurt will absorb the powder's natural flavors.
Sprinkle unicorn chips on top.
Freeze for at least 4 hours or until the bark is frozen. Take it out to defrost for 10-15 minutes before breaking it into bark pieces. Eat immediately.
