High-Protein Chocolate Yogurt Bars with No Sugar
Ingredients
Method
Preparation
- Preheat your oven to 180°C (350°F).
- Separate the egg whites from the yolks.
- Beat the egg whites until stiff peaks form.
- Melt 200 g of the dark chocolate gently over a pot of simmering water until smooth.
- Remove the melted chocolate from the heat and mix in the egg yolks.
- Fold in half of the beaten egg whites gently, then carefully incorporate the remaining egg whites until fully blended.
- Pour the batter into a lined 20×20 cm baking pan and smooth the surface.
- Bake in the preheated oven for 20–25 minutes, until set.
- Once baked, remove from the oven and let it cool for 10–15 minutes.
- Take the base out of the pan.
- Melt the remaining 200 g of chocolate and mix it with the yogurt until smooth and creamy.
- Spread the chocolate-yogurt mixture evenly over the cooled base.
- Refrigerate for 2–3 hours until fully set.
- Run a knife around the edges, cut into bars, and serve.
Notes
Store the bars in an airtight container in the fridge for up to a week. For an even creamier texture, consider using full-fat yogurt instead of low-fat. You can add a splash of vanilla extract to the yogurt mixture for extra flavor. Feel free to substitute dark chocolate with a sugar-free alternative or add nuts for crunch.