I’m exhausted by gross sugars, chemicals, and dyes hiding beneath “treat” labels, so I’m masking yogurt as dessert… and getting away with it.
Additionally, it is very hard to keep growing boys full, and with yogurt bowls (topped with peanut butter, honey, hemp hearts, and frozen blueberries) being one of our favorite breakfasts, I thought it would be foolish not to make a summertime sweet option.
You can absolutely substitute another fruit here, and add a few spoonfuls of almond butter or peanut butter. As for the “crunch” coating - cacao nibs (too bitter to eat on their own for the boys) surprisingly have an impressive amount of protein, and hold other compounds that increase serotonin and dopamine in your brain. Something else I’m tired of? Our general inability to feel that happiness “boost” without a screen or candy to look forward to. It is instinct now - reward over direction.
Isaac especially loved these, and he’s my toughest critic. Plus, when little brothers read his face, they usually follow suit. Luckily, I received a 3/3 score.
For this recipe, you’ll need a silicone popsicle mold, parchment paper, 3/4 bag of frozen cherries, 2 cups of high quality plain Greek yogurt (I use Fage), 3 tablespoons honey, 2ish tablespoons cacao nibs, 1.5 c semi-sweet chocolate chips, 1 tablespoon coconut oil, and Maldon salt. Please note: you may have to double the chocolate mixture, or make a bit more depending on how thick you coat your bars.
In a large saucepan over medium heat, add cherries and cook down until tender. Combine in a bowl with yogurt and add honey. Mix. Take spoonfuls of your mixture and fill molds. Freeze for a minimum of four hours or overnight. In another bowl, melt chocolate chips and coconut oil. Mix. Add cacao nibs and combine. Remove bars from the freezer / molds, and cover with your chocolate coating. Top with flaky salt evenly, place bars onto a parchment paper lined plate or pan, and back into the freezer for 45 minutes (or until chocolate has hardened).
Save me one!❤️