These blueberry yogurt bars have a creamy yogurt and blueberry filling that's coated in dark chocolate. They're perfect for an easy summer treat or satisfying dessert. This recipe is paleo, gluten free and dairy free.
Homemade popsicles and ice cream bars are my favorite summertime treats! They're not only easy to make, but the flavor options are endless and the ingredients in homemade are so much better than store-bought.
These blueberry yogurt bars are the perfect addition to my growing recipe collection. They have a creamy blueberry and yogurt filling that's sweetened with honey and then coated in dark chocolate. The chocolate coating is optional, but since I love chocolate I had to add it!
Why You'll Love these Blueberry Yogurt Bars
- paleo friendly - made with simple, wholesome ingredients you can feel good about
- dairy free - depending on the yogurt and chocolate you use, these bars can be dairy free. I used a thick coconut yogurt and extra dark chocolate chips.
- lightly sweetened - you can sweeten these blueberry bars with a bit of honey or maple syrup, or leave out the extra sweetener.
- easy to make - blend the filling ingredients, pour into a popsicle mold and freeze!
Ingredients
The full recipe for these blueberry yogurt bars can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- blueberries - I used frozen blueberries, but fresh will work too.
- yogurt - I recommend a thick, full fat yogurt. I used Cocojune unsweetened coconut yogurt and also love Culina coconut yogurt. If you don't need this recipe to be dairy free, then a Greek yogurt would be great.
- honey - honey is the perfect sweetener for these blueberry bars. The best swap would be maple syrup or another liquid sweetener.
- salt - just a bit to enhance the flavors
- dark chocolate chips - optional topping for the yogurt bars
- coconut oil - to thin the chocolate coating for the bars
How to Make Blueberry Yogurt Bars
You will need a blender and popsicle molds to make these frozen blueberry bars. Here are the steps:
- Place your popsicle molds on a baking sheet and add the popsicle sticks to the molds.
- Place all filling ingredients in your blender.
- Blend until smooth, stopping to scrape down the sides if necessary.
- Pour the filling mixture into your popsicle molds.
- Freeze overnight, or for at least 8 hours.
- Melt the dark chocolate and coconut oil. Pour it into a tall glass that is wide enough to fit a popsicle.
- Remove the popsicles from their molds and dip them, one at a time, into the melted chocolate.
- Place the popsicles on a parchment-lined baking sheet to set.
Tips and Tricks
- Use a thick yogurt - the thicker the yogurt, the creamier the bars will be. I recommend a thick coconut yogurt like Cocojune or Culina or a full fat Greek yogurt.
- Mix in protein powder or collagen - if you want your bars to have added protein, then feel free to blend in a scoop of vanilla protein powder or collagen peptides. This will also make the filling creamier.
- Freeze overnight - this will ensure that the bars are fully frozen and easy to remove from their popsicle molds.
- Work quickly when dipping in dark chocolate - keep the bars in the freezer until the chocolate is melted and poured into a tall glass. When the chocolate is ready, quickly take the popsicles out of their molds. Line the baking sheet with parchment paper and then dip each bar into the melted chocolate.
Storage
Place these blueberry bars in an airtight baggie and keep in the freezer for up to one month.
FAQ
I used frozen blueberries, but fresh will work too.
To make them vegan, swap the honey for maple syrup and be sure to use dairy free chocolate chips.
More Recipes You'll Love
Looking for other recipes like this? Try these:
Blueberry Yogurt Bars (Paleo)
- Prep Time: 10 minutes
- Freeze Time: 8 hours
- Cook Time: 0 minutes
- Total Time: 8 hours 10 minutes
- Yield: 10 small bars 1x
Description
Healthy blueberry yogurt bars made with frozen blueberries and dairy free yogurt.
Ingredients
Filling
- 1 heaping cup frozen blueberries (or fresh)
- 1 cup thick yogurt (I used unsweetened coconut yogurt)
- 2 Tbsp raw honey (maple syrup for vegan)
- pinch of salt
Coating (optional)
- 1 cup dark chocolate chips
- ½ Tbsp coconut oil
Instructions
- Place your popsicle molds on a baking sheet and add the popsicle sticks to the molds.
- Put all filling ingredients in your blender.
- Blend until smooth, stopping to scrape down the sides if necessary.
- Pour the filling mixture into your popsicle molds, making about 10 bars.
- Freeze overnight, or for at least 8 hours.
- Melt the dark chocolate and coconut oil. Pour it into a tall glass that is wide enough to fit a popsicle.
- Remove the popsicles from their molds and dip them, one at a time, into the melted chocolate.
- Place the popsicles on a parchment-lined baking sheet to set.
- Store in an airtight baggie in the freezer.
Katie
Hope you all love these blueberry bars as much as we do!