Frozen Greek Yogurt Bars
These no-bake Frozen Greek Yogurt Bars are the perfect summer snack or healthy dessert. Made with creamy yogurt, berry compote and a chewy cookie base!
Servings 9 squares
Ingredients
Berries
- 1 cup frozen mixed berries
- 1 tsp lemon juice
Base
- 1/3 cup packed Medjool dates, pitted (~4-5 dates)
- 1/2 cup rolled oats
- 1 cup raw pecans
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 2 tbsp melted coconut oil
Yogurt
- 1.5 cups plain, full-fat greek yogurt (see notes)
- 2-3 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Add the berries to a small saucepan and heat over medium low. Once softened, lightly mash some of the berries with a fork. Continue to simmer for 5-8 minutes, or until thickened. Stir in the lemon juice and set aside.
- To make the base, combine all the ingredients in a food processor and process until you have a crumbly mixture that easily sticks together. Press into the bottom of an 8x 8 baking pan lined with parchment paper.
- In a small bowl, add yogurt, maple syrup and vanilla. Stir to combine and pour over the base layer.
- Drop spoonfuls of the berry mixture onto the surface of the yogurt and use a butter knife to swirl.
- Place in the freezer for 2-3 hours or until the yogurt is set. Remove from the pan and slice into bars or squares. Allow to thaw slightly before enjoying!
Notes
u003cliu003eIt's important to use a high fat yogurt for best results. This helps to give the bars a creamier texture. A low-fat yogurt will result in bars with an icy texture.u003c/liu003eu003cliu003eStoring: store in an airtight container in the freezer for up to two months. Placing some parchment paper between slices can prevent them from sticking to each other.u003c/liu003eu003cliu003eDairy-free: you can use a thick plant-based yogurt instead, however make sure that you're using one with a higher fat content like coconut yogurt. u003c/liu003eu003cliu003eu003c/liu003e
Did you make this recipe?Let me know how it was!