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Date Caramel Greek Yogurt Freezer Bars
Creamy Greek yogurt freezer bars with date caramel, dark chocolate, and pistachios for a make-ahead snack-dessert with real texture.
I like date caramel in freezer bars because it brings chew and sweetness without turning the whole pan into candy.
The yogurt layer stays tangy, which keeps the bars refreshing.
The date layer spreads best when the dates are soaked and blended until glossy.
If it looks too thick, a spoonful of warm water makes it easier to ribbon through the yogurt.
Cut these after a short thaw so the chocolate does not shatter everywhere.
They are still a treat, but they feel useful to keep around for a cold afternoon snack.
For another recipe in this seed collection, try Date Caramel Peanut Butter Oat Cups or Pistachio Date Kataifi Yogurt Bark.
Directions
- Line an 8-inch pan with parchment.
- Soak dates in hot water for 10 minutes, then drain.
- Blend dates, peanut butter, vanilla, salt, and 2 tablespoons warm water until smooth.
- Stir Greek yogurt with maple syrup.
- Spread yogurt in the pan and ribbon the date caramel through it.
- Sprinkle with oats and freeze for 2 hours, until firm.
- Drizzle with melted chocolate mixed with coconut oil, add pistachios, then freeze until set and cut into bars.
Nutrition
Nutrition Information
Estimated per serving: 260 calories, 9 g protein, 32 g carbohydrates, 12 g fat.
Variations
Recipe Variations
- Use almond butter instead of peanut butter.
- Add raspberries to the yogurt layer.
- Swap pistachios for toasted walnuts.
Notes
- Let the bars stand for 5 minutes before slicing.
- Use full-fat yogurt for the creamiest texture.
- Store pieces between parchment so they do not stick together.
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