This is one of those recipes you’ll thank yourself for having in the freezer – especially after a long day when you need something sweet, cold and satisfying but don’t want to reach for anything overly processed. These peanut butter chocolate yoghurt barks are creamy, nutty, lightly sweetened, and honestly just hit the spot.
You only need a few ingredients and a freezer tray. Mix yoghurt, peanut butter and honey, spread it out, drizzle your toppings and freeze – that’s it. It’s the perfect healthy freezer snack, ready when you need it most. The base is high in protein (especially if you use Greek or high-protein yoghurt), the peanut butter adds healthy fats, and the chocolate topping gives it that little indulgent twist.
They’re refreshing, moreish, and so fun to make. The kind of snack that feels like dessert, but with wholesome ingredients that leave you feeling good.
What Is Frozen Yoghurt Bark And Why It’s Great
Frozen yoghurt bark is a no-bake treat made by spreading yoghurt onto a tray, adding toppings, and freezing it into a firm, sliceable snack. It’s cold, creamy, and refreshing – perfect when you want something sweet but still nourishing. This version is naturally high in protein, thanks to the yoghurt and peanut butter, and low in added sugar. It’s ideal for summer snacking, quick energy boosts, or just having something better-for-you on hand when the cravings hit.
Tips
- Use Thick Yoghurt: Go for a thick natural or Greek-style yoghurt so the bark sets properly without going icy.
- Don’t Skip The Baking Paper: It makes removing the frozen bark so much easier (and less messy).
- Get Swirling: A toothpick or knife works well for creating a swirl – even if it’s not perfect, it still looks pretty.
- Freeze Overnight: Let it freeze fully to make sure you get clean cuts when you slice it.
- Cut Before Storing: Slice into squares once frozen, then store in a sealed container so they’re ready to grab.
Swaps
Yoghurt: Use Greek yoghurt for more protein, or a dairy-free yoghurt like coconut or soy to keep it plant-based.
Peanut butter: Almond or cashew butter work well too – choose smooth and unsweetened for best texture.
Honey: Swap with maple syrup or agave syrup for a vegan-friendly version.
Chocolate topping: I always use 70% dark chocolate – it’s higher in cacao and lower in sugar. If you’re not used to that richness, 50–60% dark chocolate is a good place to start.
Storage
Freezer: Store in a sealed container for up to 1 month. Best eaten straight from the freezer – no defrosting needed. Just grab and enjoy.
More Frozen Desserts
- Healthy Frozen Banana & Peanut Butter Clusters
- 4-Ingredients Frozen Mango & Coconut Bites
- Watermelon Sorbet
- Fruit Ice Lollies
3 Ingredients Peanut Butter Yoghurt Bark
Ingredients
- 250 g yoghurt I use 0% fat natural yoghurt
- 2 tbsp peanut butter
- 1 tbsp honey or maple syrup
Topping
- peanut butter
- chocolate
Instructions
- Mix all the ingredients together
- Spread the mixture on a tray lined with parchment paper
- With a spoon, drizzle your toppings and then make a swirl with a toothpick (no need for fancy decoration, I spent 20mins on it that I will never get back but it looks pretty)
- Freeze overnight
- Cut into squares