Description
A light and creamy treat made with Greek yogurt, coconut, and almonds—perfect for guilt-free indulgence or healthy dessert prep.
Ingredients
Crust:
1½ cups graham cracker crumbs
3 tbsp melted butter or coconut oil
Filling:
8 oz light cream cheese, softened
½ cup plain Greek yogurt
¼ cup honey or maple syrup (or ⅓ cup sugar)
1 large egg (or egg whites)
1 tsp vanilla extract
½ tsp coconut extract (optional)
¼ cup shredded unsweetened coconut
Topping:
⅓ cup sliced almonds
⅓ cup shredded unsweetened coconut
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment or foil.
Mix graham crumbs and melted butter. Press into pan. Bake 8–10 minutes. Cool slightly.
Beat cream cheese, yogurt, honey, egg, vanilla, and coconut extract until smooth. Stir in shredded coconut.
Pour over crust and bake 20 minutes. Cover loosely with foil and bake 5 more minutes until set.
While baking, toast almonds and coconut in a dry pan until golden.
Cool bars 5 minutes, then sprinkle toasted mixture on top.
Chill in fridge 2–4 hours (or overnight) before slicing and serving.
Notes
Coconut oil enhances the coconut flavor.
Use sour cream instead of yogurt for tangier results.
Make it keto-friendly with almond flour crust and erythritol.
Drizzle with melted dark chocolate for a richer finish.
- Prep Time: 20 minutes
- Cook Time: ~25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
