High Protein Chocolate Peanut Butter Bark
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 10 minutes
- Diet: High-Protein, Vegetarian, Keto-friendly option
Ingredients
Scale
- 2 cups plain non-fat Greek yogurt
- 2 scoops vanilla or chocolate whey protein powder
- 1/4 cup creamy natural peanut butter
- 1/2 cup dark chocolate chips (70% cocoa or higher)
- 1 teaspoon coconut oil (optional, for melting chocolate)
- 2 tablespoons crushed roasted peanuts
- A pinch of flaky sea salt
Instructions
- In a large mixing bowl, combine the Greek yogurt and the protein powder. Use a whisk or a spatula to stir them together until the mixture is completely smooth and no lumps of powder remain. If the mixture feels too thick, you can add a tablespoon of almond milk to thin it out slightly.
- Line a large baking sheet with parchment paper. Pour the yogurt and protein mixture onto the center of the sheet. Using a spatula, spread it out evenly until it is about 1/4 to 1/2 inch thick. Try to keep the edges somewhat straight to make breaking it into pieces easier later.
- Place the peanut butter in a microwave-safe bowl and heat for 20-30 seconds until it is runny. In a separate bowl, combine the chocolate chips and coconut oil. Microwave in 15-second intervals, stirring between each, until the chocolate is smooth and glossy.
- Drizzle the melted peanut butter in long lines across the yogurt base. Follow this by drizzling the melted chocolate. Use a toothpick or the tip of a knife to gently swirl the peanut butter and chocolate into the yogurt, creating a marble effect.
- Sprinkle the crushed peanuts and a pinch of flaky sea salt over the top of the bark. Place the baking sheet flat in the freezer. Let it freeze for at least 2 hours, or until it is completely firm and solid to the touch.
- Once frozen, remove the bark from the freezer. Lift the parchment paper off the tray and use your hands or a knife to break the bark into 12 irregular, rustic pieces. Serve immediately while frozen.