Dairy-free Frozen Greek Yogurt Bars (Vegan Yasso Bars)

Dairy-free Frozen Greek Yogurt Bars- made with just 6 ingredients, these frozen yogurt bars are sure to be a healthy treat that everyone enjoys! (vegan, gluten-free)

Have you ever heard of Yasso bars? They’re basically just ice cream bars made from frozen Greek yogurt. While I love the idea of a healthier treat, unfortunately Yasso does not make a dairy-free version for those of us that don’t partake in milk from cow teats.

Thankfully I’ve discovered that making a vegan version at home is fairly quick and easy. You just mix dairy-free Greek yogurt with your desired flavorings, freeze in popsicle molds, then dip them in melted chocolate. Bada-bing, bada-boom.

Dairy-free Frozen Greek Yogurt Bar Ingredients

• Vegan Greek Yogurt– There aren’t a ton of great dairy-free Greek yogurts on the market but I like Kite Hill for it’s texture, high protein content, and the lack of added sugar. However, I will admit, the flavor is less than ideal (read on for how I address that problem). You can also use a non-Greek yogurt but I recommend choosing a creamier variety otherwise the bars will have more of an icy texture.
• Protein Powder- If you’re using a non-Greek yogurt, you can add a bit of protein powder for extra protein. I like to add protein powder to the Kite Hill Greek yogurt to offset the bitter taste.
• Nut Butter– this is optional, but adding almond butter or peanut butter helps create a creamier texture when using non-Greek yogurts. I also like adding peanut butter because PB + chocolate= YUM.
• Pure Maple Syrup– Because I like to use plain Greek yogurt, adding a bit of pure maple syrup helps add a subtle sweetness to the frozen yogurt. Honey or coconut sugar would also work.
• Dark Chocolate Chips– Be sure to use dairy-free chocolate chips to keep the recipe vegan. My favorite brand is Enjoy Life.
• Unrefined Coconut Oil– This helps thin the chocolate coating. I have substituted with tahini to try to make the bars oil-free but the coating broke apart and fell off much easier. I recommend sticking with coconut oil for best results.
• Crispy Quinoa- If you like a crunchy chocolate coating, crispy quinoa works beautifully and adds a tiny bit of protein to boot. It is pricey but one jar will last up to 8 batches of this recipe (that’s 48 frozen yogurt bars!).

How to Make Dairy-free Frozen Greek Yogurt Bars

1. Combine yogurt with desired mix-ins (protein powder, nut butter, maple syrup, etc.).
2. Spoon into popsicle molds. Freeze until set, for about 6 hours.
3. Melt chocolate with coconut oil until smooth. Stir in crispy quinoa.
4. Coat frozen yogurt bars in melted chocolate. Freeze again for 20-30 minutes.
5. Serve and enjoy!

Our family loves these frozen yogurt bars and I can’t wait to test out new combinations. Mint chocolate chip is at the top of my list because it’s my son’s favorite!

More Protein Packed Dairy-free Treats

• 5-Ingredient Chocolate Protein Pudding
• Chocolate Protein Chickpea Brownies
• 5-Ingredient Chocolate Chia Seed Protein Pudding
• Easy Vegan Pumpkin Mousse
• Fudgy Sweet Potato Brownies
• 5-Ingredient Vegan Chocolate Protein Ice Cream (Ninja Creami)
• Flourless Black Bean Brownies

Print Recipe

5 from 1 vote

Dairy-free Frozen Yogurt Bars (Vegan Yasso Bars)

Made with just 6 ingredients, these frozen yogurt bars are sure to be a healthy treat that everyone enjoys! (vegan, gluten-free)

Prep Time10 minutes mins

Cook Time5 minutes mins

Freeze Time6 hours hrs

Total Time15 minutes mins

Servings: 6 popsicles

Ingredients

US Customary - Metric

• 1½ cups plain unsweetened Greek yogurt, dairy-free; can also use non-Greek yogurt
• ½ scoop protein powder, optional; see notes
• 1 tablespoon almond or peanut butter, optional; see notes
• 1 tablespoon pure maple syrup
• 5 ounces dark chocolate chips
• 2 tablespoons unrefined coconut oil
• ¼ cup crispy quinoa

Instructions

• In a large bowl, combine Greek yogurt with desired mix-ins (protein powder, nut butter, maple syrup, etc.).
• Spoon yogurt mixture into popsicle molds with sticks inserted. Freeze for at least 6 hours, or until set.
• In a medium bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second increments, or place in a large skillet filled with 1-inch of water and bring to a low boil. Continue to stir until chocolate is melted. Lastly, stir in the crispy quinoa.
• Using a spoon, spread melted chocolate over the outside of each popsicle until evenly coated. Set back in popsicle mold tray. Freeze again for 20-30 minutes. Serve immediately or transfer to sealed container until ready to enkoy!

Notes

Nutritional Facts are an estimate and will vary depending on specific ingredients you choose. 

Notes for ingredients and substitutions:

• Vegan Greek Yogurt- There aren't a ton of great dairy-free Greek yogurts on the market but I like Kite Hill for it's texture, high protein content, and the lack of added sugar. However, I will admit, the flavor is less than ideal (read on for how I address that problem). You can also use a non-Greek yogurt but I recommend choosing a creamier variety otherwise the bars will have more of an icy texture.
• Protein Powder- If you're using a non-Greek yogurt, you can add a bit of protein powder for extra protein. I like to add protein powder to the Kite Hill Greek yogurt to offset the bitter taste. 
• Nut Butter- this is optional, but adding almond butter or peanut butter helps create a creamier texture when using non-Greek yogurts. I also like adding peanut butter because PB + chocolate= YUM.
• Pure Maple Syrup- Because I like to use plain Greek yogurt, adding a bit of pure maple syrup helps add a subtle sweetness to the frozen yogurt. Honey or coconut sugar would also work. 
• Dark Chocolate Chips- Be sure to use dairy-free chocolate chips to keep the recipe vegan. My favorite brand is Enjoy Life.
• Unrefined Coconut Oil- This helps thin the chocolate coating. I have substituted with tahini to try to make the bars oil-free but the coating broke apart and fell off much easier. I recommend sticking with coconut oil for best results.
• Crispy Quinoa- If you like a crunchy chocolate coating, crispy quinoa works beautifully and adds a tiny bit of protein to boot. It is pricey but one jar will last up to 8 batches of this recipe (that's 48 frozen yogurt bars!).

Nutrition

Calories: 249kcal, Carbohydrates: 19g, Protein: 11g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 62mg, Potassium: 179mg, Fiber: 2g, Sugar: 10g, Vitamin A: 0.03IU, Calcium: 114mg, Iron: 2mg

Course: Dessert, Snack

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!