Dairy-free Frozen Greek Yogurt Bars- made with just 6 ingredients, these frozen yogurt bars are sure to be a healthy treat that everyone enjoys! (vegan, gluten-free)
Have you ever heard of Yasso bars? They’re basically just ice cream bars made from frozen Greek yogurt. While I love the idea of a healthier treat, unfortunately Yasso does not make a dairy-free version for those of us that don’t partake in milk from cow teats.
Thankfully I’ve discovered that making a vegan version at home is fairly quick and easy. You just mix dairy-free Greek yogurt with your desired flavorings, freeze in popsicle molds, then dip them in melted chocolate. Bada-bing, bada-boom.
Dairy-free Frozen Greek Yogurt Bar Ingredients
- Vegan Greek Yogurt– There aren’t a ton of great dairy-free Greek yogurts on the market but I like Kite Hill for it’s texture, high protein content, and the lack of added sugar. However, I will admit, the flavor is less than ideal (read on for how I address that problem). You can also use a non-Greek yogurt but I recommend choosing a creamier variety otherwise the bars will have more of an icy texture.
- Protein Powder- If you’re using a non-Greek yogurt, you can add a bit of protein powder for extra protein. I like to add protein powder to the Kite Hill Greek yogurt to offset the bitter taste.
- Nut Butter– this is optional, but adding almond butter or peanut butter helps create a creamier texture when using non-Greek yogurts. I also like adding peanut butter because PB + chocolate= YUM.
- Pure Maple Syrup– Because I like to use plain Greek yogurt, adding a bit of pure maple syrup helps add a subtle sweetness to the frozen yogurt. Honey or coconut sugar would also work.
- Dark Chocolate Chips– Be sure to use dairy-free chocolate chips to keep the recipe vegan. My favorite brand is Enjoy Life.
- Unrefined Coconut Oil– This helps thin the chocolate coating. I have substituted with tahini to try to make the bars oil-free but the coating broke apart and fell off much easier. I recommend sticking with coconut oil for best results.
- Crispy Quinoa- If you like a crunchy chocolate coating, crispy quinoa works beautifully and adds a tiny bit of protein to boot. It is pricey but one jar will last up to 8 batches of this recipe (that’s 48 frozen yogurt bars!).
How to Make Dairy-free Frozen Greek Yogurt Bars
- Combine yogurt with desired mix-ins (protein powder, nut butter, maple syrup, etc.).
- Spoon into popsicle molds. Freeze until set, for about 6 hours.
- Melt chocolate with coconut oil until smooth. Stir in crispy quinoa.
- Coat frozen yogurt bars in melted chocolate. Freeze again for 20-30 minutes.
- Serve and enjoy!
Our family loves these frozen yogurt bars and I can’t wait to test out new combinations. Mint chocolate chip is at the top of my list because it’s my son’s favorite!
More Protein Packed Dairy-free Treats
Dairy-free Frozen Yogurt Bars (Vegan Yasso Bars)
Made with just 6 ingredients, these frozen yogurt bars are sure to be a healthy treat that everyone enjoys! (vegan, gluten-free)
Servings: 6 popsicles
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In a large bowl, combine Greek yogurt with desired mix-ins (protein powder, nut butter, maple syrup, etc.).
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Spoon yogurt mixture into popsicle molds with sticks inserted. Freeze for at least 6 hours, or until set.
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In a medium bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second increments, or place in a large skillet filled with 1-inch of water and bring to a low boil. Continue to stir until chocolate is melted. Lastly, stir in the crispy quinoa.
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Using a spoon, spread melted chocolate over the outside of each popsicle until evenly coated. Set back in popsicle mold tray. Freeze again for 20-30 minutes. Serve immediately or transfer to sealed container until ready to enkoy!
Notes for ingredients and substitutions:
- Vegan Greek Yogurt– There aren’t a ton of great dairy-free Greek yogurts on the market but I like Kite Hill for it’s texture, high protein content, and the lack of added sugar. However, I will admit, the flavor is less than ideal (read on for how I address that problem). You can also use a non-Greek yogurt but I recommend choosing a creamier variety otherwise the bars will have more of an icy texture.
- Protein Powder- If you’re using a non-Greek yogurt, you can add a bit of protein powder for extra protein. I like to add protein powder to the Kite Hill Greek yogurt to offset the bitter taste.
- Nut Butter– this is optional, but adding almond butter or peanut butter helps create a creamier texture when using non-Greek yogurts. I also like adding peanut butter because PB + chocolate= YUM.
- Pure Maple Syrup– Because I like to use plain Greek yogurt, adding a bit of pure maple syrup helps add a subtle sweetness to the frozen yogurt. Honey or coconut sugar would also work.
- Dark Chocolate Chips– Be sure to use dairy-free chocolate chips to keep the recipe vegan. My favorite brand is Enjoy Life.
- Unrefined Coconut Oil– This helps thin the chocolate coating. I have substituted with tahini to try to make the bars oil-free but the coating broke apart and fell off much easier. I recommend sticking with coconut oil for best results.
- Crispy Quinoa- If you like a crunchy chocolate coating, crispy quinoa works beautifully and adds a tiny bit of protein to boot. It is pricey but one jar will last up to 8 batches of this recipe (that’s 48 frozen yogurt bars!).
Calories: 249kcal, Carbohydrates: 19g, Protein: 11g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 62mg, Potassium: 179mg, Fiber: 2g, Sugar: 10g, Vitamin A: 0.03IU, Calcium: 114mg, Iron: 2mg
