About This Recipe
These look like something from a chocolate shop window. I know that because people tell me every time I post them. The reality is it’s skyr, oats, dates, and peanut butter — and about 20 minutes of your time. The frozen filling is what makes the difference: it stays creamy in the center while the chocolate shell sets around it. More protein than most snack bars you’d buy at the store, and they actually taste good.
Why These Ingredients
Skyr — the creamy filling base. It’s thick enough to hold its shape once frozen and has a mild, slightly tangy flavor that works perfectly with the chocolate coating. Greek yogurt is a direct substitute.
Dates — what binds the dough together and adds natural sweetness. Use soft Medjool dates if you can — they blend smoother and require less water to bring the dough together.
Oats + protein powder — the dough base. Together they give it just enough structure to wrap around the filling without being too dense. Don’t over-blend — you want a moldable dough, not a paste.
Coconut oil in the coating — thins the melted chocolate just enough to coat evenly and gives the shell a glossy finish when it sets.
💡 Filling not staying in shape when you wrap it? Make sure it’s fully frozen before you start — at least 30 minutes. If the skyr is still soft it will spread when you try to wrap the dough around it.
Ingredients (3 balls):
Filling:
• 130g skyr
• 1 tsp peanut butter
• 5g peanuts
Dough:
• 30g oats
• 30g protein powder
• 20g peanuts
• 40g dates
• 1 tbsp peanut butter
• 2–3 tbsp water
Coating:
• 50g milk chocolate
• 1 tsp coconut oil
Instructions:
1. Mix the skyr with 1 tsp peanut butter and 5g peanuts.
2. Form small dollops and place them in the freezer for 30 minutes.
3. In a blender, combine oats, protein powder, peanuts, dates, and 1 tbsp peanut butter. Add water gradually until a soft, moldable dough forms.
4. Wrap each frozen skyr filling with the dough and shape into balls.
5. Melt the milk chocolate with 1 tsp coconut oil and coat each ball. The coconut oil makes the coating smoother and gives it a nice shine.
6. Let the chocolate set in the fridge, then enjoy.
Macros per ball:
~117 kcal · 6g protein · 5g fat · 11g carbs
Tried this recipe? Let me know in the comments how it turned out!