Chocolate Covered Frozen Yogurt Bites are so easy to make! Each bite is filled yogurt and raspberries and covered in chocolate tahini bliss.
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My kids started camp this week and mannnnn it’s really hot out. It’s that time in New England where the temperature hit the mid 90’s, the humidity is through the roof, and walking to your car feels more like swimming through the haze.
It’s days like these where everyone’s mind is on the cold and the refreshing. My two top performing hot weather recipes are my Nectarine No Churn Ice Cream (no sweetened condensed milk) and No-Churn Strawberry Ice Cream because they are easy, creamy, and don’t have sweetened condensed milk…which is not the best for you.
I often reach for those two fruity ice creams, but lately I have been craving a good old fashioned chocolate covered ice cream bar….the kind I used to get as a kid on hot days from the local ice cream truck.
Just like their mamma, when my kids get home, all they want is ice cream….But daily ice cream is a lot of sugar and a lot of….ice cream. As a mom, I want a guilt-free little treat. In true mom fashion, I want an unfussy ice cream dessert that’s cold and feels like indulgence but actually is on the healthier side.
So I got to work on it.
Chocolate Covered Frozen Yogurt Bars are your new favorite frozen treat!
I realize there are a lot of chocolate covered ice cream bar recipes on the internet these days. I admit I saved those recipes but never made them because they had too many ingredients, consisted mainly of bananas, had too much sugar, or sweetened condensed milk. My Chocolate Covered Frozen Yogurt Bites are SO INCREDIBLY EASY to whip up and are made with a small handful of ingredients. Unlike other ice cream bar recipes, you don’t need a food processor or a blender. The frozen yogurt bar part of the recipe is a simple quick mix in a bowl, then poured in a loaf tin. That’s it. No crazy popsicle molds you need to clean or worse, lose.
The frozen yogurt base is part skyr, which is Icelandic yogurt, and part coconut milk. The coconut milk creates a really rich flavor that you crave in ice cream. For the yogurt, I really prefer Icelandic yogurt because it’s thick like Greek with a little less pucker. This is the brand I buy, but Siggi’s is also a fantastic equal option. If all you have is Greek, you can certainly use it, but the ice cream bar will be more tangy.
The rest of the yogurt mixture is a simple blend of vanilla bean paste (which can be subbed for vanilla bean powder or even vanilla extract), a touch of maple syrup for healthier sweetness, and crumbled frozen raspberries for a bright vibrant fresh flavor that cuts the richness of this bar. That’s it! So quick! So easy and much more nutritious than other trending recipes!
That incredible chocolate tahini coating:
Getting that classic ice cream bar feel is all about that dark chocolate coating. As a kid, it was the part I always ate first. I love chocolate and tahini together (known to many of us as tachina.). I use this flavor combination in many desserts because it’s peanut butter and chocolate’s snazzier cousin. Soom takes this flavor combo to the next level and conveniently blends it for your with some lovely sea salt. I tend to eat their chocolate tahini straight out of the jar with a spoon when I get that “I need chocolate now” urge. Please use my link to try it today!
Soom’s chocolate tahini takes center stage as part of this bar’s decedent exterior. It’s rich, deeply chocolatey, and perfectly counters this frozen yogurt bar’s fruity creamy interior.
One recipe, lots of options!
If you want to just have a plain frozen yogurt bite, you can absolutely leave off the chocolate coating and enjoy this little treat all by itself!
You can make this recipe as little yogurt bites or pour the yogurt mixture into silicon popsicle molds; eliminating the need to cut the bites up.
Either way, it’s incredibly delicious and perfect for this July heatwave!
Enjoy and drop a comment below!
Chocolate Covered Frozen Yogurt Bites
Ingredients
For the frozen yogurt bites:
- 1 cup full fat plain skyr or Greek yogurt
- ½ cup full fat coconut milk see notes
- 1 teaspoon vanilla paste see notes
- 2 tablespoons maple syrup
- ¼ cup frozen raspberries crumbled
For the chocolate tahini coating:
- ½ cup dark chocolate chips
- ¼ cup Soom chocolate tahini see notes
- 2 teaspoons extra virgin olive oil
- freeze dried raspberries optional
- maldon salt optional
Instructions
To assemble the frozen yogurt bites:
- Line a 9×5 loaf pan with plastic wrap and set aside.
- In a medium sized mixing bowl, combine the yogurt, coconut milk, vanilla bean paste, and maple syrup. Stir well until fully incorporated. Crumble the frozen raspberries into the mixture and mix well to combine,.
- Pour the yogurt mixture into the lined loaf pan. Carefully place the pan in the freezer on a flat surface. Chill until frozen solid, about 6 hours or overnight. You could, alternatively, pour the mixture into silicon popsicle molds. (If you do, omit the next step in the recipe and proceed to the chocolate tahini coating section)
- Once fully frozen, lift the yogurt mixture out of the pan with the plastic wrap, place on a cutting board, and peel the plastic off. Run a sharp large knife under hot water to warm the blade and cut the bars to size. You can get 10 smaller bars or cut them to the size you desire. Place the bars on a parchment lined cookie sheet in the freezer.
For the chocolate tahini coating:
- Set a heatproof bowl over a pot of simmering water (this creates a double boiler). Pour the chocolate chips into the bowl and stir until almost melted.
- Add the chocolate tahini and olive oil into the bowl and stir until melted and smooth. Remove the bowl from the simmering pot and place on the counter to cool for about 5 minutes.
- Remove the cookie sheet with the yogurt bites from the freezer. Working rather quickly, dip each yogurt bite into the melted chocolate tahini, place it back on the parchment and sprinkle with Malden salt and freezer dried raspberries (if desired) or leave them unadorned. To obtain an even chocolate coating, submerge the yogurt bar into the chocolate and gently pull it out, allowing the excess chocolate to drip off the bar. Do not re-dip the bar as the chocolate may separate from the bar entirely.
- Place the cookie sheet back into the freezer and chill until the bites are frozen solid. Once frozen, these bites can be kept in a freezer safe container in the freezer.
- Remove your yogurt bite from the freezer about 2 minutes before you want to enjoy them!
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