Craving a healthy treat? These No-Bake High-Protein Frozen Yogurt Date Snickers Bars pack 15g of protein! Crispy chocolate, chewy dates, and NO icy texture.
Line a quarter baking sheet or an 8x8 inch square baking pan with parchment paper, leaving overhang on the sides for easy lifting. Split the 16 pitted Medjool dates open with your fingers. Arrange them on the parchment paper in a tight grid, sticky-side down (skin-side up).
Sensory Cue: The dates should be close enough that they are touching.
Action: Using the flat bottom of a drinking glass (lightly greased with coconut oil to prevent sticking), press down firmly on the dates. Smash them until they flatten and merge into a single, cohesive, rough rectangle about 1/4 inch thick. Sprinkle with 1/4 tsp fine sea salt.
In a medium mixing bowl, combine 1 cup Greek yogurt, 1/2 cup peanut butter, 1/3 cup protein powder, 1 tsp vanilla, and the optional 1 tbsp maple syrup.
Action: Using a whisk or a hand mixer, beat the mixture vigorously for 60 seconds. This is not just mixing; it is aerating.
Sensory Cue: The mixture should transition from a heavy paste to a fluffy, mousse-like consistency. The color will lighten slightly as air is incorporated.
Troubleshooting: If the mixture is too stiff (common with some protein powders), add 1 tsp of almond milk at a time until it reaches a spreadable, frosting-like texture.
Pour the aerated yogurt mixture directly over the smashed date base. Use an offset spatula to spread it into an even layer, ensuring it covers the dates completely to the edges.
Action: Immediately scatter the 1/3 cup chopped roasted peanuts over the wet yogurt layer. Press them down gently with your palm so they embed slightly into the yogurt (this prevents them from falling off later).
Place the baking sheet flat in the freezer. Freeze for 90 minutes to 2 hours.
Sensory Cue: The yogurt layer should be firm to the touch but not rock-hard solid. You should be able to make a slight dent if you press hard. Do not over-freeze at this stage, or cutting will be difficult.
When the bars are nearly done freezing, prepare the coating. In a microwave-safe bowl, combine 1 cup dark chocolate chips and 1 tbsp coconut oil. Microwave in 30-second intervals, stirring vigorously between each burst.
Sensory Cue: Stop when the chocolate is 90% melted and stir to melt the remaining bits. The texture should be glossy, smooth, and runny.
Remove the bars from the freezer. Pour the melted chocolate directly over the frozen peanut/yogurt layer. Working quickly (the cold yogurt will set the chocolate fast!), spread the chocolate to the edges.
Sensory Cue: As the chocolate turns from glossy to matte, it is setting.
Action: Sprinkle with flaky sea salt immediately while the chocolate is still slightly wet.
Let the block sit at room temperature for 2-3 minutes. Lift the block out using the parchment overhang.
Action: Run a large, sharp chef's knife under hot water, wipe it dry, and slice the block into 8 equal bars.
Sensory Cue: The warm knife should glide through the chocolate without shattering it. Serve immediately.
Servings 8
Serving Size ~95g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
G'day, We're Alex & Nettie! We're an Aussie couple based in Perth Australia, and we're passionate about creating quick, healthy meals that are bursting with flavour. Here you'll find simple and delicious recipes, complete with step-by-step instructions to guarantee perfect results every time. Happy cooking!
