Chocolate Strawberry Frozen Yogurt Bars
A delicious treat that's easy to make and perfect for summer. Just mix, freeze, dip in chocolate, and that's it! Options to make this dairy-free or with traditional yogurt.
Ingredients
For The Yogurt Bars
- ¾ cup yogurt dairy-free or greek style
- ¼ cup coconut cream omit if using Greek yogurt
- ½ cup strawberries diced small
- ½ teaspoon vanilla extract
- ½ tablespoon maple syrup
For The Chocolate
- 1 cup dark chocolate chips
- 2 tablespoon coconut oil
Instructions
- In a medium-sized bowl stir together the ingredients for the yogurt bars except for the strawberries. Before adding your yogurt, pour off any water that has accumulated at the top of the container.
- Once the mixture is thoroughly combined, gently fold in your strawberries. Make sure your berries are very dry. Pat them dry with a paper towel if they have any moisture.
- Spray a loaf pan with nonstick cooking spray (I used coconut). Lay two strips of parchment paper across the pan, one horizontally and one vertically. I cut my parchment in half to make them more narrow. You want the ends of the parchment paper to go up the sides. They'll serve as handles later to help pull your bars up and out of your pan. (See the photo above for a visual.)
- Spray your parchment in the loaf pan with nonstick spray.
- Pour your yogurt mixture into the prepared pan, and freeze for 3 hours.
- Once the yogurt is frozen, pull up on the parchment handles to release the yogurt from the pan gently. If it's stuck to the pan, run the sides of the pan under warm water for a couple of seconds. This will help it release.
- Cut the bars into 6 squares. If your yogurt is too hard to cut, let it sit at room temparature for a few minutes to soften.
- Combine your chocolate and coconut oil in a microwave-safe bowl. Microwave for 20 seconds at a time, stirring after each 20-second increment. Continue this until the chocolate is melted and smooth. It's going to look thin and liquidy and that's how we want it.
- Line a small cookie sheet with parchment paper.
- Dip each yogurt bar in the chocolate. Flip it over in the chocolate so you thoroughly coat all sides.
- If you have leftover chocolate you can drizzle it over the top of the bars.
- Place the bars on the parchment-lined cookie sheet and freeze for about 15 minutes, until the chocolate has hardened.
- I let them sit at room temperature for 5 minutes to soften before enjoying.
- Store in an airtight container or freezer bag in your freezer for up to 3 months.
Notes
Dairy-free yogurt usually has a low fat content and will have an icy texture when frozen. Adding the coconut cream will help it become more creamy when it freezes. You can omit the cream if you're making this with traditional full-fat Greek yogurt.
These bars will be on the thicker side and should be left to soften at room temperature to soften. If you'd prefer a thinner bar, you can spread your yogurt mixture in an 8x8 pan or on a cookie sheet.
Nutrition
Calories: 262kcalCarbohydrates: 21gProtein: 4gFat: 19gSaturated Fat: 16gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 47mgPotassium: 292mgFiber: 2gSugar: 13gVitamin A: 35IUVitamin C: 8mgCalcium: 133mgIron: 1mg
Tried this recipe?Let me know how it was!