If you are a lover of a sweet and salty snack, then run to your kitchen and make this recipe ASAP! My High-Protein Chocolate Peanut Butter Pretzel Yogurt Bark is the ultimate snack, anytime of day. It's sweet, it's salty, it's creamy, it melts in your mouth. Oh, and not to mention, it is packed with protein, making it the ultimate HEALTHY snack too! This recipe is gluten-free optional, dairy-free optional, and refined sugar-free, so what are you waiting for?! RUN to your kitchen and make this recipe now!
Ingredients
- 3 Cups Plain Greek Yogurt or substitute non-dairy yogurt of choice
- ⅓ Cup Honey or Maple Syrup
- 3 Scoops Collagen Peptides optional
- ½ Cup Dark Cocoa Powder
- ½ Cup Creamy Peanut Butter
- ½ Teaspoon Coconut Oil
- 1 Handful Pretzels substitute gluten-free pretzels, if gluten-free.
Instructions
- First, start by mixing the yogurt, honey, collagen (if using) and 1/4 cup of the cocoa powder in a bowl.
- Once your mixture is smooth and creamy, then add the remaining 1/4 cup cocoa powder and mix until there are no lumps.
- Then, line a baking sheet with parchment paper and pour the mixture over the top of the parchment paper, being sure to spread it out evenly using a spatula or the back of a spoon.
- Next, melt your peanut butter and coconut oil in the microwave for 30 seconds. Then, stir your mixture until it's nice and drippy!
- Drizzle the peanut butter evenly over the yogurt, making a swirl with a toothpick or knife.
- Finally, add in your pretzels (I add them in whole!) and freeze for a minimum of 8 hours, or overnight, until solid.
- Once frozen, use your hands or a rolling pin to break the bark into smaller pieces. Store any leftovers in the fridge for up to one week, or the freezer for up to one month, and enjoy!
Calories: 259kcal | Carbohydrates: 25g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 412mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4IU | Vitamin C: 0.003mg | Calcium: 150mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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