Line a rimmed baking sheet with parchment paper. Set aside.
With a rubber spatula, mix yogurt and honey in a medium-sized bowl. Pour and spread mixture evenly onto prepared sheet to about ¼" thick. Top with sliced strawberries and slivered almonds.
In a small microwave-safe bowl, heat dark chocolate for about 1 minute, then stir until smooth. Heat for an additional 30 to 60 seconds or until all chocolate is melted. Carefully transfer melted chocolate to a plastic bag. Snip off one end to make a mini-piping bag and drizzle chocolate over the entire yogurt mixture.
Transfer baking sheet to freezer and allow yogurt to freeze for 2-3 hours or until completely firm. Break bark into about 12 pieces and serve immediately or store in large zip top bag or airtight container.