Ingredients
Scale
- 1 1/2 cups Graham cracker crumbs
- 3 tbsp Coconut oil, melted
- 2 cups Plain or vanilla non-fat Greek yogurt
- 2 scoops Chocolate whey or casein protein powder
- 2 tbsp Maple syrup or honey
- 1/4 cup Mini chocolate chips
- 1/2 cup Mini marshmallows
- 1/4 cup Crushed graham crackers (for topping)
Instructions
- Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs and melted coconut oil. Stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
- In a large mixing bowl, whisk together the Greek yogurt, protein powder, and maple syrup until completely smooth and no lumps remain. If the mixture is too thick, you can add a tablespoon of almond milk to help it blend, but keep it thick enough to hold its shape.
- Gently fold half of the mini chocolate chips and half of the mini marshmallows into the yogurt mixture. Spread the filling evenly over the graham cracker crust using a spatula.
- Sprinkle the remaining chocolate chips, mini marshmallows, and the extra crushed graham crackers over the top of the yogurt layer. Lightly press the toppings down so they stick to the filling.
- Place the pan in the freezer for at least 4 hours, or until the bars are completely firm. Once frozen, lift the parchment paper to remove the block from the pan. Use a sharp knife to cut into 12 even bars. Serve immediately or store for later.
- Cook Time: 4 hours 15 minutes
- Diet: Vegetarian