No Bake Halloween Chocolate Protein Bark
Your October chocolate stash just got an upgrade. This Halloween protein bark layers a chocolate cookie dough-inspired base with a white chocolate shell and your choice of spooky toppings. Think candy eyes, tiny pumpkins, or stretchy marshmallow webs.
Made with One Sol Chocolate Sea Salt Lean Plant Protein, it’s an easy treat to keep in the freezer for your next chocolate craving. No oven required. Just mix, spread, decorate, and freeze.
Shop Chocolate Sea Salt Protein
The Recipe
Makes: 4 servings
Time: About 15 minutes of prep, plus 2 hours in the freezer
Ingredients
For the chocolate protein base:
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170 g plain nonfat Greek yogurt
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48 g granulated monk fruit sweetener blend, or less to taste
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¼ cup milk of choice
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1 teaspoon vanilla extract
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⅓ cup ready-to-eat oat flour
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37 g One Sol Chocolate Sea Salt Lean Plant Protein
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A pinch of salt, optional
For the chocolate coating:
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¼ cup white chocolate chips
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1–2 teaspoons coconut oil
For the Halloween decorations, choose either:
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Edible candy eyes, mini candy pumpkins, or Halloween candy pieces
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¼ cup mini marshmallows for marshmallow webs
How to Make It
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Mix your chocolate base. Stir together the Greek yogurt, sweetener, milk, and vanilla. Add the oat flour and protein powder, then mix until smooth. Taste before adding the optional salt.
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Spread it out. Line a small tray with parchment paper. Spread the mixture into a thin, even rectangle, about ¼ inch thick.
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Melt your coating. Microwave the white chocolate chips and coconut oil in short intervals, stirring between each, until smooth.
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Add the chocolate layer. Pour the melted white chocolate over the base and gently spread it across the surface.
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Make it Halloween. For the candy version, press your decorations into the coating while it’s still soft.
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Freeze until firm. Place the tray in the freezer for about 2 hours, or until the bark is solid enough to break into pieces.
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Add optional marshmallow webs. If using webs, melt the mini marshmallows in a microwave-safe bowl in short bursts. Stir and let cool until comfortable to handle. Stretch small amounts between clean fingers or two forks, then drape thin strands over the frozen bark.
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Break and enjoy. Break or cut into pieces and serve straight from the freezer.
A Few Tips for Your Cutest Batch
Check your sweetener. Use a granulated monk fruit blend meant to replace sugar, rather than concentrated monk fruit extract. Start with less if you prefer a milder sweetness.
Keep the base thin. An even layer helps the bark freeze consistently and makes it easier to bite into.
Use ready-to-eat oat flour. This recipe is served without baking, so choose flour labeled suitable for eating uncooked.
Let your webs get messy. Uneven marshmallow strands make the spiderweb effect. Add a pair of candy eyes for a little extra Halloween personality.
How to Store It
Keep the bark in an airtight container in the freezer, with parchment between layers. Take out what you want to eat and return the rest to the freezer. The yogurt base softens as it warms, so this one is best served frozen.
Give Your Protein Routine a Chocolate Upgrade
Your bag of protein has plans beyond the shaker. Start with this Halloween bark, then keep Chocolate Sea Salt on hand for your next smoothie, breakfast bowl, or chocolate-inspired recipe.
Ready to make your October snack lineup a little sweeter?
