Mix the yogurt, vanilla extract and agave syrup in a bowl.
On a baking sheet, dish or loaf pan, scatter the mixture, smoothing out the surface. 3. Scatter the berries and peanuts over the yogurt.
Freeze for 1 hour.
Melt the chocolate in a bain-marie and after freezing the yogurt for 1 hour, decorate the surface with lines of chocolate.
Freeze again until firm.
Take out of the freezer, detach the paper, and cut as desired.
