Frozen Greek Yogurt Bars
This frozen Greek yogurt bars recipe, coated with dark chocolate and chopped almonds, is a protein-packed summer treat. Featuring wholesome ingredients, this creamy, better-for-you bar has it all.
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When the weather gets warm, frosty treats like these frozen yogurt bars are where it’s at. We also love spoonfuls of this kiwi sorbet or banana ‘nice’ cream for a sweet but healthy summer treat. Check out all of our summer recipes for more inspiration.
Why you will love this recipe
It is a protein-packed snack that satisfies! Really, they are almost a meal, wrapped in a sweet chocolatey coating.
Pretty simple to make, just stir and freeze, then smother the bars in melted chocolate. Done.
This treat is naturally gluten-free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Greek Yogurt – I recommend using full-fat yogurt. My favorite brand is called Tree Island and is local to me here in Vancouver. Its creamy texture and flavor is second to none.
- Almond Butter – Use natural almond butter, if possible, where the only thing listed on the food label is almonds. I grab a big jar at Costco.
- Maple Syrup – This adds a touch of sweetness, but is optional if you want to cut down on sugar. You could also use honey.
- Chopped Almonds – These give a little crunch and add a Häagen-Dazs look to the bars. I use my dry-roasted almonds and give them a quick chop.
- Dark Chocolate Chips – These will give the bars a nice chocolate-y coating.
- Coconut Oil – Adding a touch of coconut oil to the chocolate chips helps them melt smoothly, making it easier to coat the bars. It also gives it a shiny finish, which looks nice when the bars are finished.
Expert Tip!
Use full-fat Greek yogurt for the creamiest texture. In our experience, low-fat versions tend to be icy and less creamy once frozen.
Equipment
A couple of key things are needed for this recipe.
Mixing Bowl and Spatula – I like to use a medium mixing bowl, and generally a spatula is my tool of choice for stirring, as it scrapes the edges of the bowl so well that you never miss a thing.
Popsicle Mold – Choose one with four wells. I recommend using a silicone one, as they are very user-friendly and the bars pop out easily every time. I also like that they come with wooden sticks. So much cuter than plastic.
Baking Sheet and Parchment Paper – This is where you will lay the bars down after coating them in chocolate.
- The popsicle molds are made of high-quality food-grade silicone.
- The silicone is soft, and the mold's surface is smooth.
- Non-stick and easy to clean.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, in a large mixing bowl, stir together the Greek yogurt, almond butter, and maple syrup. Once combined, fold in half of the chopped almonds and set the bowl aside.
Step 2
Then, prepare the popsicle molds by sprinkling ½ of the remaining chopped nuts into the wells. This gives the bars that crunchy looking texture when you coat them with chocolate later.
Step 3
Next, carefully fill the molds halfway with the yogurt mixture. Slide the popsicle sticks in, then cover them completely with the remaining yogurt mixture. Sprinkle the rest of the chopped almonds on top.
Step 4
Then, pop the mold into the freezer and freeze for at least 2-4 hours.
Step 5
Meanwhile, line a small cookie sheet with parchment paper and set it aside.
Step 6
Next, once the bars are frozen, melt together the chocolate chips and coconut oil in a medium saucepan over low heat, while stirring. When the mixture is smooth, remove it from the heat.
Step 7
Then, pop each bar out of the mold and coat it with the chocolate mixture using this method: One by one, lay the bar in the saucepan, then flip it to coat completely with the chocolate mixture. Lay each bar onto the prepared baking sheet.
Step 8
The chocolate coating should firm up right away, but you can pop the sheet back in the freezer if it needs to harden further.
Substitutions and recipe variations
- Supercharge the protein content and stir in a scoop or two of protein powder to the yogurt mixture before freezing.
- Instead of almonds and almond butter, use any kind of nut or seeds and butter like peanuts and peanut butter, sunflower seeds and sunflower seed butter or sesame seeds and tahini.
- For a boost of classic sweetness, add a touch of vanilla extract or use vanilla yogurt in place of plain yogurt.
- Take advantage of summer with a fresh fruit version. Use fresh berries such as strawberries, raspberries, or blueberries, and skip the nut butters and chocolate.
- Swap out the nuts on the outer layer for a handful of peanut butter granola instead for a crunchy twist.
FAQS
Nope! This recipe is super simple, and all you have to do is stir and freeze.
Yes. You can choose from a variety of dairy-free yogurts. Coconut yogurt is a good swap, and you can use coconut flakes along with the nuts for texture.
Storage tips
Keep these bars in the freezer as they will melt at room temperature.
The molds come with small bags to wrap them individually, preventing freezer burn.
Wrap each bar in those provided bags, parchment, or plastic wrap, and store them in an airtight container or freezer bag.
They will keep in the freezer for up to a month when stored properly.
More Greek yogurt recipes
If you’ve tried this healthy, no bake dessert, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Frozen Greek Yogurt Bars
Ingredients
- ¾ cup Greek yogurt
- ⅓ cup almond butter
- 1 tbsp maple syrup
- ½ cup chopped almonds *split
- ½ cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- In a large mixing bowl, stir together the Greek yogurt, almond butter, and maple syrup. Once combined, fold in half of the chopped almonds (¼ cup). Set aside the bowl.
- Prepare the popsicle molds by sprinkling ½ of the remaining chopped nuts into the wells.
- Carefully fill the molds halfway with the yogurt mixture. Slide the popsicle sticks in, then cover them completely with the rest of the yogurt mixture. Sprinkle on the rest of the chopped almonds on top.
- Pop the mold into the freezer and freeze for at least 2-4 hours.
- Meanwhile, line a small cookie sheet with parchment paper and set it aside.
- Once the bars are frozen, melt together the chocolate chips and coconut oil in a medium saucepan over low heat, while stirring. When the mixture is smooth, remove it from the heat.
- Next, pop each bar out of the mold and coat it with the chocolate mixture using this method: One by one, lay the bar in the saucepan, then flip it to coat completely with the chocolate mixture. Lay each bar onto the prepared cookie sheet.
- The chocolate should firm up right away, but you can pop the sheet back in the freezer if it needs to harden further.