Ingredients

Scale

2 frozen ripe bananas, peeled
100g dark chocolate (70%+ cocoa)
110g plain unsweetened yogurt
10ml honey (or maple syrup)
30g natural almond butter (or peanut butter)
7g unsweetened cocoa powder
1/4 cup sliced almonds (for bottom layer)
Pinch of flaky sea salt (for garnish)

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Instructions

Blend yogurt, honey, and cocoa powder in a food processor until smooth
Add melted dark chocolate gradually while processor is running
Increase speed and incorporate almond butter until fully combined
Line an 8-inch square pan with parchment paper
Sprinkle sliced almonds on the bottom of the pan
Transfer mixture into pan and spread evenly with a spatula
Cover and refrigerate for at least 1 hour
Cut into 16 squares and sprinkle with flaky sea salt

Notes

Use room temperature yogurt for smoother texture
Chill at least 1 hour for firmness
For nut-free version, use sunflower seed butter
Store in airtight container up to 5 days
Substitute cocoa powder with melted dark chocolate (7g cocoa + 10g coconut oil)

Author: Karim
Prep Time: 15
Category: Summer Desserts
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 square
Calories: 57
Sugar: 2g
Sodium: 30mg
Fat: 2g
Saturated Fat: 1g
Carbohydrates: 8g
Fiber: 1g
Protein: 2g
Cholesterol: 2mg