Nordic Yogurt Protein Bars


Step 1Place the yogurt in a strainer lined with nut milk bag or with two layers of fine-mesh cheesecloth. Fold over the top to cover.

Step 2Transfer into the fridge for at 8 hours or up to 12 hours to strain. When ready, you should get 350 to 400 ml whey per every kilo of yogurt.

Step 3Place the strained yogurt in a mixing bowl. Add the powdered sweetener, cacao powder, vanilla bean powder (or sugar-free vanilla extract) and a pinch of salt. Stir to combine using a spatula or process using a mixer.

Step 4Place the mixture in bar molds (silicon molds work best). Depending on the size of the mold, you will make 8 regular bars, or more smaller bars. Place in the freezer for 2 hours to set.

Step 5Meanwhile, melt the dark chocolate and cacao butter (or coconut oil) in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, mix well and turn off the heat. Set aside to cool down before using it for coating (if it sets too fast, gently reheat to melt the chocolate).

Step 6When the yogurt mixture has set into firm ice blocks, pop them out of the molds and cover in chocolate. Work in batches, keeping the bars in the freezer so they hold their shape. To coat the bars in chocolate, use a fork, skewers or kitchen tongs to hold the bars so you can coat them in the cooled dark chocolate mixture from all sides using a large spoon.

Step 7Drizzle any leftover chocolate on top of the bars and place in a tray lined with parchment paper that can fit in your fridge. Refrigerate for an hour before serving.

Step 8Store in a sealed container in the fridge for up to 5 days. To store for longer, freeze for up to 3 months.