Add cookies, almonds or pecans, coconut oil and maple syrup to a food processor or high speed blender and pulse until mixture turns into a moist crust. Spread mixture on a parchment-lined pan. Pack mixture well into a square shape, making sure the crust is firm and even on all sides to prevent crumbling. Spread about 1 cup of yogurt evenly on the crust. Top with sliced strawberries, blueberries and coconut (or your favorite toppings). Place in the freezer for 3 hours or until the yogurt is completely frozen. Using a sharp knife, cut the bark into even squares. Eat immediately and store leftovers in the freezer.
