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Peach Swirl Freezer Protein Bars

Creamy Peach Swirl Freezer Protein Bars made with juicy peaches, Greek yogurt and vanilla protein powder with a naturally sweet almond-date base and a swirl of fresh peach puree. These refreshing no-bake frozen bars are packed with protein and bursting with peaches-and-cream flavour - perfect for a healthy snack or dessert. 🍑❄️
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, no bake peach freezer protein bars, peach cream freezer protein bars, peach swirl freezer protein bar recipe, peach swirl freezer protein bars
Servings 8

Ingredients

Almond Date Base

  • 1 cup almonds
  • 3/4 cup soft Medjool dates, pitted (or if your dates are dried/hard soak in warm water for 10 minutes and drain)
  • 1/4 cup desiccated coconut
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Peach Cream Layer

  • 2 cups thick Greek yogurt
  • 1 cup peaches, fresh or canned, chopped
  • 1 scoop vanilla protein powder
  • 2 tablespoons maple syrup or honey
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Peach Swirl

  • 1 cup peaches, fresh or canned
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon lemon juice

Instructions

  • Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

Almond Date Base

  • Add almonds, dates, coconut, salt and vanilla to a food processor.
    Process until the mixture is sticky and holds together when pressed.
    Press firmly into the bottom of the prepared pan.
    Place in the freezer while preparing the peach layer. 

Peach Cream Layer

  • Add peaches, Greek yogurt, protein powder, maple syrup, vanilla, lemon juice, and melted coconut oil to a blender.
    Blend until completely smooth and creamy.
    Pour the peach mixture over the prepared base or straight into the pan if not doing the base and smooth the top. 

Peach Swirl

  • Pulse peeled and pitted peaches in a food processor or blender until smooth. Transfer to a small saucepan set over medium heat.
    Bring to a boil, stirring occasionally, let simmer gently for 4 minutes or until noticeably thickened. Remove from heat and let cool completely.
    Note: Peach puree can be made ahead of time and refrigerated in a jar or airtight container for up to a week.
    Drop dollops of the peach puree on top of the peach cream layer. Use a toothpick, bamboo skewer or the back of a knife to swirl the puree into the peach cream.
    Freeze for at least 4 hours, or until completely firm.
    Remove from the freezer and allow to soften for 5–10 minutes before slicing into 8-10 bars or more smaller squares.
    Store the bars in an airtight freezer-safe container for up to 2 months. Separate layers with baking paper to prevent sticking. 
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