Chocolate Chip Protein Yogurt Bark – High-Protein Hack

This quick, one-pan frozen treat turns Greek yogurt into a crave-worthy, high-protein snack. Whisk, spread on a sheet pan, and freeze-about 10 minutes of hands-on time for a creamy, snappy bark that lives in your freezer for busy weeknights.

Table of Contents

Quick Navigation: Chocolate Chip Protein Yogurt Bark

Print

Chocolate Chip Protein Yogurt Bark – High-Protein Hack

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chloe Harper
• Total Time: 130
• Yield: 12 pieces 1x

Print Recipe

Pin Recipe

Description

Quick, one-pan sheet-pan yogurt bark: whisk Greek (or dairy-free) yogurt with protein powder, cocoa, and almond butter, spread to ¼-inch, top with chocolate chips and almonds, then freeze for a clean, snappy bite.

---

Ingredients

Scale 1x2x3x

1 cup (245 g) vanilla Greek yogurt (2% or full-fat) — or thick coconut/cashew yogurt

1 scoop (25–30 g) chocolate protein powder (whey, casein, or plant-based)

1 tbsp Dutch-process cocoa powder

2 tbsp almond butter, room temperature

1–2 tsp maple syrup, to taste (optional; reduces bitterness/icciness)

Toppings: 2 tbsp mini chocolate chips

Toppings: 2 tbsp sliced almonds

Optional: pinch flaky sea salt; 1 tbsp cacao nibs

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line a quarter sheet pan with parchment, leaving some overhang.

2. In a medium bowl, whisk yogurt, protein powder, cocoa, and almond butter until completely smooth; sweeten to taste with maple syrup.

3. Scrape onto the lined pan and spread into an even ¼-inch layer (about 8×10 inches).

4. Sprinkle mini chocolate chips and sliced almonds evenly; press lightly so they adhere.

5. Freeze on a flat surface until solid, 2–3 hours.

6. Lift using the parchment; snap into shards for rustic pieces or cut with a chef’s knife for neat rectangles. Store airtight with parchment between layers.

Notes

Thickness: ¼-inch yields a crisp snap; up to ½-inch is creamier but needs longer to freeze.

Texture tips: a little fat (nut butter or 1 tsp neutral oil for dairy-free) + 1–2 tsp syrup helps prevent iciness.

Storage: best within 1 month; up to 3 months if sealed well. Eat straight from the freezer or after 1–3 minutes to soften edges.

Variations – Dairy-Free Creamy: thick coconut yogurt + plant protein; add pinch of salt, 1–2 tsp maple, and 1–2 tsp neutral oil or +1 tsp almond butter.

Variations – Almond Butter Swirl: warm 1 tbsp almond butter 10 seconds; drizzle and swirl, add 1 tbsp cacao nibs.

Nut-Free: swap sunflower seed butter; top with pumpkin or sunflower seeds; use allergy-friendly chips.

No Protein Powder: skip it and add 2–3 tbsp almond flour for body; bump cocoa/vanilla to taste.

Kid notes: finely chop nuts/chips; avoid honey for under-1; let pieces sit 1–2 minutes to soften edges.

• Prep Time: 10
• Category: Healthy-ish Desserts
• Method: No-Bake; Sheet Pan; Freezer
• Cuisine: American

Nutrition

• Serving Size: 1 piece (1/12 pan)
• Calories: 65
• Sugar: 5
• Sodium: 35
• Fat: 3.5
• Saturated Fat: 1.0
• Unsaturated Fat: 2.5
• Trans Fat: 0
• Carbohydrates: 7
• Fiber: 1
• Protein: 4.5
• Cholesterol: 5

What Is Protein Yogurt Bark?

A 10-minute, sheet-pan frozen snack made by blending Greek (or dairy-free) yogurt with protein powder, cocoa, and nut butter, spreading to ¼-inch thickness, topping with chocolate chips and nuts, then freezing until firm. It snaps cleanly and stores frozen for 1–3 months. Love fruity freezer treats? Try our Berry Swirl Yogurt Bark.

10-Minute Method (Hands-On)

1. Line the pan: Parchment on a quarter sheet pan (9×13-inch works).
2. Whisk base (2–3 min): In a bowl, whisk smooth: 1 cup vanilla Greek yogurt, 1 scoop chocolate protein powder, 1 tbsp Dutch cocoa, 2 tbsp almond butter. Taste; add 1–2 tsp maple syrup if needed.
3. Spread (1–2 min): Scrape onto the pan; spread to an even ¼-inch layer (about 8×10 inches).
4. Top (1 min): Sprinkle 2 tbsp mini chips + 2 tbsp sliced almonds; press lightly so they adhere.
5. Freeze (2–3 hrs): Freeze flat until solid. Snap into shards or cut into neat rectangles.

A touch of syrup and fat helps limit iciness by lowering the freezing point-classic ice-cream science (Penn State Extension).

Sheet-Pan Setup & ¼-Inch Thickness

• Pan: Quarter sheet = fast freeze + easy storage.
• Thickness: ¼-inch gives a clean snap; ½-inch is creamier but needs longer to freeze.
• Adhesion tip: Press toppings gently so they don’t flake off post-freeze.

Ingredients (Base Batch)

• 1 cup (245 g) vanilla Greek yogurt (2% or full-fat for best texture; or thick coconut/cashew yogurt)
• 1 scoop (25–30 g) chocolate protein powder (whey, casein, or plant-based)
• 1 tbsp Dutch-process cocoa powder
• 2 tbsp almond butter, room temp
• 1–2 tsp maple syrup (optional, reduces bitterness/icciness)
• Toppings: 2 tbsp mini chocolate chips, 2 tbsp sliced almonds (plus flaky salt/cacao nibs if desired)

Yield: ~12 pieces · Equipment: lined sheet pan, mixing bowl, whisk/spatula

Step-by-Step Instructions

1. Line a quarter sheet pan with parchment, leaving overhang.
2. Whisk yogurt, protein powder, cocoa, and almond butter until silky. Sweeten to taste.
3. Spread evenly to ¼-inch thickness.
4. Add toppings; press so they set into the surface.
5. Freeze 2–3 hours until completely solid.
6. Lift with parchment; break into shards or cut with a chef’s knife.

Substitutions & Variations

• Dairy-Free Creamy: Thick coconut yogurt + plant protein; add a pinch of salt, 1–2 tsp maple, and optionally 1–2 tsp neutral oil or +1 tsp almond butter for a creamier snap.
• Almond Butter Swirl: Warm 1 tbsp almond butter 10 seconds; drizzle and swirl before toppings. Add 1 tbsp cacao nibs.
• Nut-Free: Use sunflower seed butter; top with pumpkin or sunflower seeds; choose allergy-friendly chips.
• No Protein Powder: Skip the scoop and mix in 2–3 tbsp almond flour for body; bump cocoa/vanilla to taste.
• Chocolate Options: Mini chips = best distribution; chopped dark bar works for bigger pockets.

Want more ideas? Make Berry Swirl Yogurt Bark or whip up Edible Brownie Batter for a no-bake chocolate fix.

Texture Tips (Avoid Iciness)

• Fat helps: Nut butter (or 1 tsp neutral oil in dairy-free versions) keeps crystals small.
• Don’t spread too thin: ¼-inch is the sweet spot.
• Sweetness matters: A teaspoon or two of syrup lowers freezing point for a creamier bite.
• Serve window: Snappy from freezer; softens in 2–4 minutes.

Storage & Thawing

• Store: Airtight container, parchment between layers.
• Freezer life: Best quality 1 month; acceptable up to 3 months.
• Thaw: Enjoy straight from freezer or rest 1–3 minutes for gentler edges.
• Do not fully thaw: It will melt/weep.

Greek yogurt is naturally high in protein (USDA FoodData Central).

Safety Notes (Family-Friendly)

• Kids: Soften edges briefly; finely chop nuts/chips; screen allergies.
• Honey: Never for children under 1 year.
• Portioning: Snap for rustic shards; knife for perfect squares.

Nutrition Snapshot (estimate, per 1 of 12 pieces)

~65 kcal · Protein 4–5 g · Carbs 6–8 g · Fat 3–4 g
Calculated from 1 cup Greek yogurt, 1 scoop protein powder, 1 tbsp cocoa, 2 tbsp almond butter, 1–2 tsp maple syrup, 2 tbsp sliced almonds, 2 tbsp mini chips. Brand values vary.

Your Questions Answered