Thank you to Cocojune for sponsoring the creation of this recipe!
These coconut froyo bars are an ideal after-school treat to keep in the freezer. They’re made with vanilla Greek-style coconut yogurt that delivers a creamy, dairy-free source of protein, plus a touch of healthy fat from nut butter. Simple to assemble and freezer-friendly, they make a convenient snack for kids and adults alike.
Why you’ll love these coconut froyo bars
When school is out, kids often come home hungry. Having prepared snacks on hand that are both satisfying and nourishing takes the pressure off. These coconut froyo bars offer a blend of creamy texture, gentle sweetness, protein, and healthy fat, which helps keep little appetites satisfied until dinner.
They’re perfect for busy afternoons, hot days when a frozen treat hits the spot, or whenever you want a quick, wholesome snack. Make a batch ahead of time and keep extras in the freezer for easy grab-and-go portions.
- Quick and easy: No baking required — just mix, shape, and freeze.
- Make ahead: Store in the freezer for convenient snacks throughout the week.
- Dairy-free protein: Made with vanilla Greek-style coconut yogurt for a plant-based boost of protein and creaminess.
- Family friendly: Kids love the texture and flavor; parents appreciate the nutrition.
- Great for warm weather: A frozen bar is refreshing on hot afternoons and perfect for back-to-school season.
Coconut Froyo Bars
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Ingredients
- 2 cups vanilla Greek-style coconut yogurt
- 1 tbsp almond butter
- ½ cup strawberries, diced
- ½ cup dairy-free chocolate chips
- 1 tbsp coconut oil
- Chopped nuts and flaky salt, for topping (optional)
Instructions
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In a mixing bowl, combine the coconut yogurt, almond butter, and diced strawberries. Use a whisk or an electric mixer to whip the mixture until it’s smooth and well combined. Taste and adjust the sweetness if your yogurt is unsweetened—add a small drizzle of maple syrup or honey if desired.
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Line a baking sheet with parchment paper. With an ice cream scoop or large spoon, portion the yogurt mixture into four even mounds on the parchment. Use the back of a spoon to gently press each mound into a flat disk about the size you want for each bar. Insert a popsicle stick into the center of each disk so it reaches the middle but does not go through the parchment.
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Place the tray in the freezer and freeze until the disks are solid, typically several hours or overnight. Freezing time depends on how thick the disks are and your freezer temperature.
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When the bars are fully frozen, melt the dairy-free chocolate chips with the coconut oil. A gentle method is to microwave in 20–30 second intervals, stirring between each interval until smooth, or use a double boiler on low heat to avoid burning the chocolate.
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Working quickly, dip or drizzle each frozen bar with the melted chocolate so it becomes evenly coated. If you prefer a full coating, hold the bar by the stick and rotate it while spooning chocolate over the surface. Immediately sprinkle with chopped nuts and a pinch of flaky salt, if using.
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Return the coated bars to the freezer for about 30 minutes to allow the chocolate to set. Once set, transfer the bars to a sealed container or freezer bag and keep them frozen until ready to serve. Pull bars out for a few minutes before eating if you prefer them slightly softened; otherwise enjoy straight from the freezer for a firm, refreshing snack.
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