No-Bake Strawberry Crunch Yogurt Bars
Creamy, dairy-free yogurt bars topped with a nostalgic strawberry crunch, perfect for a sweet snack without baking.
Servings: 12 bars
Calories: 180kcal
Ingredients
Crust
- 1 cup crushed graham style cookies (or gluten-free version) Use gluten-free cookies if needed.
- 3 tablespoons melted coconut oil or vegan butter Melt before mixing.
- 1 pinch salt Enhances flavor.
Filling
- 2 cups thick dairy-free yogurt (coconut or almond-based) Use Greek-style yogurt for best texture.
- 1/4 cup maple syrup or powdered sugar Adjust sweetness to taste.
- 1 tablespoon lemon juice For acidity and flavor.
- 1 teaspoon vanilla extract For flavor enhancement.
- 1 cup mashed strawberries Fresh or frozen, thawed and drained.
Crunch Topping
- 1 cup crushed vanilla cookies Substitute with gluten-free cookies if desired.
- 1/4 cup freeze-dried strawberries Key ingredient for flavor.
- 1 tablespoon melted coconut oil Helps to clump the topping.
Instructions
Preparation
- Make the crust: Crush the cookies until they resemble sand. Stir in melted coconut oil and a pinch of salt. Press this mixture into a lined pan. Place in the freezer.
- Mix the filling: In a bowl, combine thick dairy-free yogurt, sweetener, vanilla, lemon juice, and mashed strawberries. Adjust sweetness and flavor to taste.
- Spread and chill: Pour the filling over the crust and smooth the top. Freeze for at least 4 to 6 hours, or until firm.
- Make the strawberry crunch topping: Combine crushed vanilla cookies with powdered freeze-dried strawberries. Add melted coconut oil and stir until crumbly.
- Finish and slice: Once the bars are firm, sprinkle or press the crunch topping on top. Slice with a warm knife for cleaner cuts.
Notes
For best results, let the bars soften for 5 to 10 minutes before serving. Wrap individual pieces in parchment and store in a freezer bag for easy access.