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Chocolate-Crowned Almond Butter Yogurt Jars

Satisfy your sweet tooth with this protein-rich treat. A creamy almond butter yogurt base is sealed under a crisp, cracking chocolate layer for an irresistible texture contrast.
Course Snack
Cuisine Modern American
Keyword 5 Minute Dessert, Easy dessert recipe, Healthy dessert
Prep Time 5 minutes
Cook Time 5 minutes
Chill time 15 minutes
Total Time 25 minutes
Servings 3
Calories 373kcal

Equipment

  • Three 6-oz glass jars or ramekins
  • Medium mixing bowl
  • Double boiler (or a small saucepan and a heatproof bowl)
  • Spatula
  • Measuring cups and spoons

Ingredients

  • 2 ounces 56 g 70% cacao chocolate, wafers or finely chopped
  • 1 ½ teaspoons avocado oil
  • 2 cups 454 g full-fat plain Greek yogurt
  • 3 tablespoons creamy almond butter
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon fine sea salt
  • Toasted slivered almonds for garnish
  • Cacao nibs for garnish

Instructions

  • Prepare the Chocolate Coating: Set up a double boiler over a gentle simmer, ensuring the water doesn't touch the bowl. Add the chocolate and avocado oil to the bowl, stirring occasionally until completely melted and glossy. Remove from heat to cool slightly.
  • Whip the Yogurt Base: In a mixing bowl, combine the Greek yogurt, almond butter, maple syrup, cinnamon, and sea salt. Whisk with a spatula until the mixture is smooth, uniformly colored, and airy.
  • Assemble the Jars: Divide the yogurt base evenly among the three jars, smoothing the top of each to create a level surface.
  • Pour the Magic Top: Gently pour the slightly cooled chocolate over the yogurt in each jar, tilting to guide the chocolate into a thin, even layer that covers the entire surface.
  • Garnish and Set: Immediately sprinkle the wet chocolate with toasted slivered almonds and cacao nibs, if using.
  • Flash Chill: Transfer the jars to the freezer for about 15 minutes, or until the chocolate forms a solid, crackable shell. Serve immediately.

Notes

Storage:

These jars can be stored, covered, in the refrigerator for up to 3 days. Note that the chocolate shell may lose some of its crispness over time.

Ingredient Swaps:

For a nut-free alternative, substitute the almond butter with sunflower seed butter and garnish with toasted pumpkin seeds. Refined coconut oil can stand in for avocado oil.

Troubleshooting:

If your chocolate becomes thick or grainy (seizes) during melting, it has likely come into contact with steam or water. To prevent this, ensure your bowl fits snugly on the saucepan and is completely dry before you begin.

Nutrition (per serving, approx.):

Serving Size: 1 jar
  • Calories: 373
  • Total Fat: 26 g (Saturated Fat: 10 g • Monounsaturated Fat: 11 g • Polyunsaturated Fat: 3 g • Trans Fat: 0 g)
  • Cholesterol: 20 mg
  • Sodium: 152 mg
  • Total Carbohydrate: 22 g (Dietary Fiber: 4 g • Total Sugars: 15 g • Added Sugars: 9 g)
  • Protein: 21 g
  • Vitamin D: 0.7 mcg
  • Calcium: 235 mg
  • Iron: 2.8 mg
  • Potassium: 473 mg