These chocolate covered strawberry frozen yogurt bars are a protein-packed sweet treat. Made from a strawberry and Greek yogurt base and covered in a chocolate magic shell. Keep a batch in your freezer!
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These Chocolate Covered Protein Frozen Yogurt Bars are part of our 2024 Protein Dessert Series. If you make this recipe, snap a photo and upload it to the comment section to enter for a chance to win a Potted Plant from the Sil. You’ll also be entered into a greater giveaway for this series — a $500 lululemon shopping spree! Winners will be chosen on January 31.
We can’t stop calling these copycat Dilly Bars! These chocolate covered strawberry frozen yogurt bars are filled with an ultra-creamy Greek yogurt with strawberries and covered in a layer of chocolate that hardens similarly to magic shell. You’ll absolutely love these.
What’s in Protein Frozen Yogurt Bars?
These protein frozen yogurt bars are comprised of two layers: a super creamy greek yogurt filling with sliced fresh strawberries, and then a coating of melted dark chocolate that hardens into a shell in the freezer.
We’re offering an option to add a scoop of vanilla protein powder to the strawberry yogurt filling to amp up the protein even more 😀
Variations & Substitutions
Jazz up the toppings for these protein frozen yogurt bars by adding a sprinkle of coconut shreds, chopped nuts or good old fashioned rainbow sprinkles right after pouring the chocolate topping onto the bars.
Feel free to substitute the sliced strawberries 1:1 for any berry of your choice. Blueberries, raspberries or blackberries would be delicious!
Amp up the protein in these frozen yogurt bars even further by adding a scoop of vanilla protein powder in the strawberry filling.
Top Tips for Protein Frozen Yogurt Bars
- Use full fat greek yogurt: using full fat greek yogurt will ensure that your frozen yogurt bars are super creamy and not crystalized like some frozen yogurt bars can be.
- Don’t skimp on the freezing time: make sure the strawberry yogurt layer is fully frozen before adding the melted chocolate.
- Use parchment paper: parchment paper is your friend! It will ensure that you can easily remove your frozen yogurt bars without them breaking or sticking.
Storage + Freezer Instructions
After your chocolate strawberry frozen yogurt bars are fully frozen, feel free to enjoy immediately! To store for later, place in a freezer-safe bag and return to the freezer for up to 3 months.
Ingredients
Yogurt Clusters
- 1.5 cups chopped strawberries
- 1 cup 5% plain Greek yogurt
- ¼ cup honey
- Optional: 1/4 cup vanilla protein powder
Instructions
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Line a baking pan with parchment. Be sure the pan will fit in the freezer. Set aside.
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Add all of the ingredients for the clusters into a large bowl and stir until well combined.
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Use a ⅓ cup measuring cup to scoop the mixture onto a lined baking sheet. Space the scoops out so they are not touching.
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Gently spread each cluster out into a circle and place a popsicle stick into each cluster. Transfer the baking sheet to the freezer for at least 2 hours.
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With about 15 minutes of freezing time left, prepare the chocolate magic shell. Add the chocolate and coconut oil into a microwave-safe bowl and heat on high for 20-second intervals until glossy and smooth. Stir between each interval.
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Remove the clusters from the freezer and quickly spoon the melted chocolate ontop of each cluster, completely covering both sides (like a Dilly Bar!) and place them back onto the lined baking sheet. Repeat until each cluster is covered.
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Return the baking sheet to the freezer for 15 minutes or until the chocolate is hardened.
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When the chocolate is frozen enjoy it immediately or store the clusters in freezer-safe bags.
Tips & Notes
- You can use any berry in place of the strawberries.
- Feel free to make the clusters smaller using a ¼ cup scoop.
- We found that the higher fat content of Greek yogurt is what prevents the bars from becoming icy. This is why we recommend 5% or full-fat!
Nutrition facts
Calories: 327kcal Carbohydrates: 42g Protein: 8g Fat: 16g Fiber: 1g Sugar: 37g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
