Dark Chocolate Almond Magnum Bars
Creamy high protein Magnum bars with a silky vanilla center made from Greek yogurt or blended cottage cheese, dipped in a snappy dark chocolate shell loaded with crushed almonds. No ice cream maker, no churning, no oven.
Servings: 5 bars
Calories:
Equipment
- Ice cream bar molds or popsicle molds
- Popsicle Sticks
- Mixing bowl
- Whisk
- Blender or food processor (for cottage cheese version)
- Microwave-safe bowl
- Parchment-lined tray
Ingredients
Vanilla Base
- 1 ½ cups vanilla Greek yogurt, or cottage cheese blended completely smooth
- 4 ounces cream cheese softened
- ¼ cup honey or agave
- 1 teaspoon vanilla extract
- salt 1 pinch
Dark Chocolate Almond Shell
- 2 cups dark chocolate chips
- 2 tablespoons coconut oil
- ½ cup crushed or chopped almonds
Instructions
Make the Bars
- Whisk 1 1/2 cups vanilla Greek yogurt (or 1 1/2 cups blended cottage cheese) with 4 ounces softened cream cheese, 1/4 cup honey, 1 teaspoon vanilla, and a pinch of salt until completely smooth and creamy.
- Spoon the mixture into ice cream molds, tapping the molds gently on the counter to release air pockets.
- Freeze for 40 to 50 minutes, until the mixture is firm enough to hold a stick upright.
- Insert a popsicle stick into each bar, then return the molds to the freezer.
- Freeze for 4 to 6 hours, until the bars are completely solid.
Dip and Finish
- Melt 2 cups dark chocolate chips with 2 tablespoons coconut oil in 20 second bursts, stirring between each, until glossy and smooth. Let the chocolate cool for 3 to 4 minutes, then stir in 1/2 cup crushed almonds.
- Unmold the frozen bars one at a time, keeping the rest in the freezer. Dip each bar into the chocolate, letting the excess drip off.
- Set the dipped bars on a parchment-lined tray and freeze for about 10 minutes, until the chocolate shell is firm.
Notes
Storage: Freeze in an airtight container for up to 2 months. Wrap each bar in parchment or wax paper first so the shells don't stick together. Let the bars sit out for 3 to 5 minutes before eating.
Blend the cottage cheese completely: Blend it on its own for a full minute or two until it looks like thick pudding, before whisking in the other ingredients. Undissolved curds will show up in the texture.
Cool the chocolate before dipping: Piping hot chocolate melts the surface of the bar and slides right off. Let it cool 3 to 4 minutes so it thickens slightly.
Toast the almonds in a dry skillet for about 5 minutes before chopping for a deeper almond flavor.
Bars must be frozen rock solid before dipping, or they will slump in the warm chocolate.
To unmold easily, dip the outside of the mold in warm water for about 10 seconds.
No molds? Line a loaf pan with parchment, spread the base about an inch thick, freeze solid, slice into bars, insert sticks, and dip.