Ingredients
Scale
- 1.5 cups Graham cracker crumbs
- 3 tablespoons melted coconut oil or grass-fed butter
- 2 cups plain non-fat Greek yogurt
- 2 scoops chocolate protein powder
- 1/4 cup unsweetened almond milk
- 1/2 cup mini marshmallows
- 1/4 cup dark chocolate chips
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- Step 1: Prepare the Crust. In a medium bowl, combine the graham cracker crumbs with the melted coconut oil or butter. Stir until the mixture looks like wet sand. Line an 8×8 inch baking pan with parchment paper and press the crumb mixture firmly into the bottom to create an even layer.
- Step 2: Mix the Protein Filling. In a large mixing bowl, whisk together the Greek yogurt, chocolate protein powder, vanilla extract, and almond milk. Continue stirring until the mixture is completely smooth and there are no protein powder clumps remaining.
- Step 3: Fold in the Mix-ins. Gently fold in half of the mini marshmallows and half of the chocolate chips into the chocolate yogurt mixture. The sea salt can also be added here to enhance the chocolate flavor.
- Step 4: Layer and Top. Pour the yogurt mixture over the prepared graham cracker crust. Use a spatula to smooth it out to the edges. Sprinkle the remaining marshmallows and chocolate chips on top, pressing them down slightly so they stick.
- Step 5: Freeze Until Firm. Place the pan in the freezer for at least 4 hours, or until the bars are completely solid. This ensures they hold their shape when you go to slice them.
- Step 6: Slice and Serve. Remove the pan from the freezer and lift the parchment paper to take the block out. Use a sharp knife to cut into 12 even bars. Let them sit at room temperature for 2-3 minutes before eating for the best texture.
- Cook Time: 4 hours 15 minutes