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  • 3 bananas
  • 2 eggs
  • 2 cups almond butter
  • 2 8oz containers Greek yogurt (vanilla, honey or favorite flavor)
  • 1 bag chocolate chunks
  1. Blend yogurt with 1 banana in blender until smooth. Scoop into a freezer-safe container and freeze for at least 2 hours to be scoopable.
  2. Preheat oven to 350 degrees F.
  3. Mix together 2 remaining bananas, almond butter, eggs, 1/2 bag chocolate chunks until smooth and sticky. Scoop out large spoonfuls onto parchment-lined baking sheet and use spoon to smooth into large flat circles. Bake for 15 minutes and let cool.
  4. While cookies cool and yogurt thaws a bit, coarsely chop remaining chocolate chunks.
  5. Scoop large amount of yogurt into half of the cookies on the back, flat side. Smash it down with the other cookies to make sandwiches.
  6. Roll edges in chopped chocolate, place in a container and freeze at least an hour until ready to eat!