High-Protein Ice Cream Bars

Steps

1. 1

   In a medium mixing bowl, add the Greek yogurt, nut butter, vanilla protein powder, maple syrup or honey, and vanilla extract. Add a pinch of sea salt if desired.

2. 2

   Stir the mixture until the yogurt, nut butter, protein powder, sweetener, and vanilla are thoroughly combined and smooth. Scrape the sides and bottom of the bowl so no dry protein powder remains.

3. 3

   Add the mini chocolate chips and gently fold them into the yogurt mixture until evenly distributed.

4. 4

   Spoon the mixture into popsicle molds, dividing it evenly among four molds. Tap the molds gently on the counter to settle the filling and reduce air pockets.

5. 5

   Freeze the filled molds for 4–6 hours, or until the bars are firm throughout.

   Start 6-hour timer
6. 6

   Melt the 80% dark chocolate with the coconut oil. Use a microwave in short intervals, stirring between each, or melt them together gently over a double boiler until smooth.

7. 7

   Remove the frozen bars from the molds. Dip each bar into the melted chocolate, turning it to coat as desired. Allow excess chocolate to drip off.

8. 8

   Place the chocolate-coated bars on a parchment-lined tray and return them to the freezer until the chocolate shell is set and the bars are ready to eat.

9. 9

   Let the bars thaw at room temperature for 5–10 minutes before eating so the frozen center softens slightly.

   Start 10-minute timer