Line a large rimmed baking sheet (approximately 12x17 inches) with parchment paper, leaving a few inches of overhang on the sides for easy lifting. Set aside.

In a medium mixing bowl, combine the full-fat Greek yogurt, honey, vanilla extract, and a pinch of sea salt. Stir together until completely smooth and well combined. Taste and adjust sweetness with additional honey if desired.

Pour the yogurt mixture onto the prepared baking sheet and use an offset spatula to spread it into an even layer approximately 1/4 inch thick. Take your time here — an even thickness ensures the bark freezes uniformly.

Scatter the blueberries, raspberries, and sliced strawberries evenly across the yogurt surface. Gently press each berry slightly into the yogurt so they are partially embedded and will not roll off when the bark is broken.

Sprinkle the granola or chopped pistachios evenly over the berry-topped yogurt layer. Drizzle the extra tablespoon of honey in a thin stream across the entire surface.

Carefully transfer the baking sheet to the freezer and freeze for a minimum of 2 hours, or until the bark is completely solid all the way through. For best results, freeze for 4 hours or overnight.

Remove the baking sheet from the freezer. Working quickly, use the parchment paper overhang to lift the frozen bark off the tray and onto a clean cutting board.

Break the bark into irregular pieces by pressing firmly with your hands. The bark should snap cleanly. Garnish with fresh mint leaves if desired and serve immediately.

To store, layer pieces between sheets of parchment paper in an airtight freezer-safe container and return to the freezer immediately.