Protein Coffee Yogurt Bark
Yogurt, protein coffee and a handful of chocolate chips, frozen flat and snapped into pieces. Eight servings at 105 calories and 8g of protein each.
You'll Need
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
Ingredients
- ✓2 cups whole-milk Greek yogurt
- ✓2 scoops Original Protein Coffee (one 40g serving)
- ✓2 tbsp maple syrup
- ✓2 tbsp mini chocolate chips
- ✓Flaky salt, optional
Instructions
- 1Line a baking sheet with parchment. Do not skip the parchment - frozen yogurt bonds to bare metal and you will lose half the batch prying it off.
- 2Put the yogurt in a bowl and sift the two scoops of Original Protein Coffee over the surface rather than dumping them in. Sifting is what keeps this lump-free without a blender.
- 3Fold until the colour is completely even, then stir in the maple syrup. Stop mixing once it is uniform - overworking Greek yogurt thins it out.
- 4Spread onto the parchment to about a quarter inch thick. Thinner than that shatters into dust, thicker than that is hard to bite.
- 5Scatter the chocolate chips over the top and press them in lightly with the back of the spatula so they set into the surface. Add flaky salt now if using.
- 6Freeze for at least 3 hours. Lift the whole sheet out by the parchment and snap it into 8 rough pieces with your hands.
Yogurt bark is the least demanding thing in this collection. You stir four things together, spread the mixture on a tray, freeze it, and break it up. There is no cooking, no blending and nothing that can really go wrong.
What makes this version worth making rather than any of the hundred yogurt bark recipes online is that the coffee flavour comes from a powder that also carries 22g of protein across the batch. Most protein barks either taste of nothing or taste of sweetener. This one tastes of coffee and yogurt because that is what is in it.
Keep it in the freezer and eat it straight from there. It is the best answer I have found for the mid-afternoon window where you want something sweet and are about to make a worse decision.
Nutrition Per Serving
| Serving size | 1 piece (1/8 of batch) |
| Calories | 105 |
| Protein | 8g |
| Total carbohydrate | 8.5g |
| Total sugars | 7g |
| Added sugar | 5g |
| Total fat | 4g |
| Sodium | 30mg |
Why This Works
Whole-milk Greek yogurt is the only kind that works here. Its fat content is what stops the bark freezing into a solid brick of ice crystals - non-fat yogurt gives you something closer to a flavoured ice cube. The fat also carries the coffee flavour, which is fat-soluble in part.
Sifting the powder onto the surface instead of tipping it in solves the one real problem with this recipe. Greek yogurt is thick enough that a dropped clump of powder gets sealed inside a skin of yogurt and never disperses. Spread across the top, every particle hits wet yogurt individually.
The quarter-inch thickness is worth measuring by eye. At an eighth of an inch the bark shatters when you touch it. At half an inch you are biting into something rock hard straight from the freezer. A quarter inch snaps cleanly and softens in about ten seconds in your mouth.
Tips From Our Kitchen
- Store the broken pieces in a container in the freezer, not the fridge. It goes soft within minutes at fridge temperature.
- Whole-milk Greek yogurt only. Non-fat freezes hard and icy.
- Flaky salt on top is a small thing that makes a large difference against the coffee.
- Score the surface lightly with a knife before freezing if you want even pieces rather than rough shards.
- It keeps about a month frozen, though it has never lasted that long here.
Swaps & Variations
- Dairy-free: thick coconut yogurt. Avoid thin almond yogurts - they freeze icy.
- No added sugar at all: leave out the maple and the chips, add a handful of chopped dates instead.
- Crunchier: 2 tablespoons of chopped toasted almonds or pecans on top.
- Mocha version: Mocha Protein Coffee instead of Original leans it chocolatey.
- Berry contrast: a scatter of freeze-dried raspberries works well against coffee.
Common Questions
How many calories are in protein coffee yogurt bark?
About 105 per piece, with 8g of protein, when the batch is broken into eight. Leaving out the maple syrup and chocolate chips brings it to roughly 70 calories.
Can I use non-fat Greek yogurt?
You can, but it freezes hard and icy rather than snapping cleanly. The fat in whole-milk yogurt is what gives bark its texture.
How long does it keep in the freezer?
About a month in a sealed container. Eat it straight from the freezer - it softens within a few minutes at room temperature.
Do I need to brew coffee for this?
No. Original Protein Coffee contains real arabica instant coffee, so the powder goes in dry.
Why is my bark lumpy?
The powder was tipped in rather than sifted over the surface. Greek yogurt is thick enough to seal a clump inside before you can break it up.
Original Protein Coffee
Just coffee and 22g of protein. Nothing else. No flavoring at all. Real arabica with 22g of grass-fed whey protein and 4.5g of BCAAs to support muscle recovery and keep you full, plus organic adaptogens and a pre and ...
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