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.

Course Dessert, Snack

Cuisine American

Prep Time 15

Freeze 4

Total Time 4 15

Servings

Calories 418kcal

Author Sharon Rhodes

Equipment

Popsicle mold with four wells and sticks

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.

Video

Notes

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.

Nutrition