Dark Chocolate & PB Yogurt Bars

This is the most satisfying, yet not overly-sweet treat. Whether between meals, after a workout, or finishing off dinner with these bite sized heavenly bars, your family will surely be going back for more.

 

GF, SF, EF

 

Ingredients:

For the yogurt bar

  • 2 c non-fat unsweetened Greek yogurt

  • ½ c peanut butter (or nut butter of choice)

  • 2 tbsp maple syrup

  • 1 tbsp vanilla extract

 

For the chocolate topping

  • 1 c semisweet chocolate chips (for allergen-friendly, I prefer to use Enjoy Life or Hu brands)

  • 1 tbsp coconut oil

  • 1 tsp coarse sea salt

 

 

 

Directions:

1.     In a blender, add yogurt ingredients and blend until smooth.

2.     Lay out a lipped baking sheet, lined with parchment paper. Once yogurt mixture is blended, pour it onto the parchment paper and spread out evenly, to ~ ½ inch thickness across. Put into freezer and freeze until hard (1 hour).

3.     Once yogurt is frozen, it is time to melt the chocolate and pour on top. Melt your chocolate and coconut oil either in a microwave or over the stovetop. Pour melted chocolate mixture on top of yogurt and spread evenly; top with sprinkled coarse sea salt.

4.     Place sheet pan back into the freezer until hardened through (1-2 hours). Once hard, remove from freezer, pop out of pan and cut into squares. (Be sure the yogurt bars are completely frozen all the way through, or else the chocolate topping will not cut through when you go to slice it.)

5.     Now you are ready to serve! To store, place bars in a glass sealed container in the freezer.

Katy SpencerComment