Description
Creamy Greek yogurt bark swirled with peanut butter and topped with banana, chocolate, and seeds. A no-bake, kid-friendly, protein-packed freezer snack that sets in 2–4 hours.
Ingredients
2 cups (500 g) Greek yogurt, 2% or whole
2 Tbsp (30 ml) honey or maple syrup
1 tsp (5 ml) vanilla extract
Pinch fine sea salt
1/3 cup (85 g) natural peanut butter, warmed to drizzle
2 ripe bananas, thinly sliced
2 Tbsp (28 g) dark chocolate chips or cacao nibs
1 Tbsp (12 g) chia seeds
1 Tbsp (10 g) hemp hearts
Instructions
1. Line a 9×13-inch rimmed sheet pan with parchment, leaving overhang.
2. Whisk yogurt, honey/maple, vanilla, and salt until smooth; spread to ~1/4-inch thick.
3. Warm peanut butter until pourable; drizzle over yogurt and swirl with a knife.
4. Top with banana, chocolate/cacao nibs, chia, and hemp; press lightly so toppings adhere.
5. Freeze 2–4 hours, until solid in the center.
6. Lift out, break into pieces or slice with a warm knife, and serve.
Notes
Texture tip: 1/4-inch layer = crisp snap; thicker = creamier bite.
Protein boost: whisk in 1 scoop (20–25 g) vanilla protein powder; thin with 1–2 Tbsp milk if needed.
Nut-free: use sunflower seed butter or tahini; choose nut-free toppings.
Vegan: use dairy-free Greek-style yogurt and maple syrup; pick dairy-free chocolate.
Serving for kids: let pieces soften 3–5 minutes before eating.
- Prep Time: 10
- Category: Healthy-ish Desserts
- Method: No-Bake, Freeze
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/12 of recipe)
- Calories: 120
- Sugar: 9
- Sodium: 35
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 6.5
- Cholesterol: 5