1. 1. Prepare your baking sheet: Line a large baking sheet (about 9×13 inches or similar) with parchment paper. This is crucial for easy removal of the frozen bark and will prevent it from sticking. Make sure the parchment paper lays flat.

2. 2. Combine yogurt mixture: In a medium bowl, whisk together the plain Greek yogurt, maple syrup (if using), and vanilla extract until thoroughly combined and smooth. Taste and adjust the sweetness if desired.

3. 3. Spread the yogurt: Pour the yogurt mixture onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it evenly into a thin layer, about 1/4 to 1/2 inch thick. Aim for an even thickness across the entire sheet for consistent freezing.

4. 4. Add the strawberries: Arrange the sliced strawberries evenly over the top of the yogurt layer. You can gently press them down a little to ensure they adhere to the yogurt.

5. 5. Melt the chocolate: In a microwave-safe bowl, melt the dark chocolate chips. Heat in 30-second intervals, stirring well after each, until smooth and fully melted. If using, stir in the coconut oil to thin the chocolate slightly.

6. 6. Drizzle the chocolate: Using a spoon or a piping bag with a small hole cut in the tip, drizzle the melted chocolate over the strawberries and yogurt in a decorative pattern. You can create zigzags, spirals, or just random drizzles.

7. 7. Freeze until solid: Place the baking sheet in the freezer and freeze for at least 2-3 hours, or until the yogurt bark is completely firm and snaps easily.

8. 8. Break and serve: Once frozen solid, remove the baking sheet from the freezer. Lift the parchment paper and gently break the bark into irregular pieces. Serve immediately and enjoy!