Line a rimmed baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, whisk together the Greek yogurt, protein powder, and sweetener until the texture is smooth and the powder is fully incorporated.

Pour the yogurt mixture onto the prepared baking sheet and spread evenly using an offset spatula to a thickness of approximately 6 millimeters.

Evenly distribute the sliced strawberries, blueberries, hemp seeds, and granola over the surface of the yogurt.

Gently press the toppings into the yogurt mixture to ensure they are embedded for structural integrity after freezing.

Place the baking sheet in the freezer for a minimum of 3 hours, or until the yogurt reaches a fully solid state.

Remove from the freezer and use a knife or hands to break the bark into approximately 12 irregular shards.

Serve immediately or store in a sealed airtight container at -18 degrees Celsius.