I wanted something sweet but didn’t want to spiral into baking an entire cake just for myself.
It feels like a dessert, tastes like a proper chocolate treat, but still fits into that “I’m trying to eat better but also enjoy life” mindset.
This is one of those freezer snacks I love, especially when chocolate cravings hit hard in the evening.
It’s creamy, snappy, slightly salty, and honestly feels way fancier than the effort it takes.
They’re perfect for slow weekends, brunch tables, or those mornings when you want something cozy but not heavy.
Honestly, they disappear fast every single time I make them.
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Tips for Extra Delicious Barks
Use full-fat Greek yogurt for the creamiest texture and best mouthfeel, especially if you want that rich dessert vibe rather than an icy bite.
A high-quality dark chocolate makes a huge difference here. This is one of those recipes where the chocolate really shines, so it’s worth using something you genuinely enjoy, like 70% dark chocolate bars or organic dark chocolate chips.
If you like a sweeter bark, drizzle a little extra honey or maple syrup on top before freezing, or mix in a spoonful of peanut butter for a richer, dessert-style bark. A natural peanut butter (no added sugar) works best.
For clean edges and easy breaking, freeze the bark on a flat surface and let it sit at room temperature for about a minute before snapping it into pieces.
Greek Yogurt Chocolate Bark (High Protein)
Course: BreakfastDifficulty: Medium12
pieces10
minutes5
minutes2-3
hoursIngredients
2 cups thick Greek yogurt (plain, unsweetened)
2 tablespoons peanut butter (creamy)
2–3 tablespoons honey or maple syrup (adjust to taste)
1 teaspoon vanilla extract
1/3 cup chocolate protein powder (about 35–40 g, whey or a blend works best)
1/4 teaspoon fine salt (optional, but makes it taste better)
- Chocolate topping
3/4 cup dark chocolate chips or chopped dark chocolate (about 120–130 g)
1 teaspoon coconut oil (optional, helps it melt smoother and snap nicer)
Flaky sea salt, for topping (optional but highly recommended)
Directions
- Line a small baking tray or flat plate with parchment paper (something that fits in your freezer), then set it aside so you can move fast once the mixture is ready.
- In a medium bowl, mix the Greek yogurt, peanut butter, honey/maple syrup, vanilla, protein powder, and fine salt until thick and smooth, and if it looks too thick to spread, add 1–2 teaspoons of milk to loosen it just slightly.
- Spoon the yogurt mixture onto the parchment and spread it into an even rectangle, about 1/4 to 1/2 inch thick, because too thin makes it icy and too thick makes it harder to bite straight from the freezer.
- Melt the dark chocolate with the coconut oil in the microwave in 20–30 second bursts (stirring each time) or over a double boiler until glossy, then pour or drizzle it over the yogurt layer.
- Use the back of a spoon or a butter knife to gently swirl the chocolate around (don’t overmix or it turns muddy), then sprinkle flaky sea salt over the top if you want that sweet-salty candy bar vibe.
- Freeze for 2–3 hours until completely firm, then break into bark pieces and store in an airtight container in the freezer so it stays snappy and doesn’t pick up freezer smells.
- If you have any more bark ideas I should make, leave a comment below!
Substitutions and Add-Ins:
Swap peanut butter with almond butter or cashew butter for a different flavor, or use sunflower seed butter if you want it nut-free.
Use vanilla protein powder instead of chocolate and keep the chocolate topping the same for a “vanilla ice cream bar” vibe, or do a cookies-and-cream protein powder and add a few crushed cookies on top.
Add chopped roasted peanuts, cacao nibs, or freeze-dried strawberries on top before freezing for crunch and that Pinterest-y texture.
If you don’t want any honey/maple syrup, you can use powdered sweetener to taste, but the texture is usually better with a sticky sweetener.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
It’s creamy, chocolatey, salty in the best way, and once it’s in the freezer it’s basically ready whenever you are, which is exactly what I need on busy days.
If you make a batch once, you’ll probably start keeping it in rotation because it’s just too easy to grab a piece and feel instantly satisfied.
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
