Ingredients
1 ½ cup greek yogurt, plain unsweetened (see notes for dairy free)
½ cup nut butter of choice OR SunButter for nut free (i used almond butter)
⅓ cup almond milk
¼ cup maple syrup
1 tsp vanilla
½ tsp salt
4 dark chocolate bars, broken up into chunks (i used Hu Kitchen)
1 tbs coconut oil
¼ cup crisped quinoa (or can sub brown rice crisps)
Tools
medium mixing bowl
baking sheet w/ parchment paper
glass measuring cup
popsicle mold
Directions
Step 1
In a bowl, mix together the greek yogurt, nut butter, almond milk, maple syrup, vanilla, and sea salt until well combined. The nut butter should be incorporated into the yogurt and create a light tan color.
1 ½ cup greek yogurt, plain unsweetened (see notes for dairy free)
½ cup nut butter of choice OR SunButter for nut free (i used almond butter)
⅓ cup almond milk
¼ cup maple syrup
1 tsp vanilla
½ tsp salt
medium mixing bowl
Step 2
Fill up the popsicle molds half way with the yogurt mixture. Place the lid on top of the mold and insert popsicle sticks into the center of each popsicle. Transfer the mold to the freezer so the popsicles can set for at least 8 hours.
popsicle mold
Step 3
Once the popsicles are frozen, melt the dark chocolate and coconut oil in a glass measuring cup in the microwave. Mix well until the chocolate has melted completely. Stir in the crisped quinoa or brown rice crisps.
4 dark chocolate bars, broken up into chunks (i used Hu Kitchen)
1 tbs coconut oil
¼ cup crisped quinoa (or can sub brown rice crisps)
measuring cup
Step 4
Submerge each frozen yogurt bar into the glass measuring cup of melted chocolate. Hold the popsicle upside down above the cup while the excess chocolate drips off. Place the popsicles on a baking sheet lined with parchment parchment paper and repeat with remaining popsicles.
baking sheet w/ parchment paper
Step 5
Place the baking sheet in the freezer for another 10 - 15 minutes so the chocolate can set completely.
Step 6
Enjoy!
