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pumpkin banana protein yogurt bark broken into pieces

No-Bake Pumpkin Banana Yogurt Protein Bark (High Protein, Refined Sugar Free)

Creamy layers of pumpkin, banana yogurt, almond butter, and dark chocolate make this No-Bake Pumpkin Banana Yogurt Protein Bark an irresistible high-protein, gut-friendly fall treat. Gluten-free, refined sugar-free, and freezer-friendly.
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Serving Size 12 Pieces

Equipment

  • 1 Quarter Sheet Pan 9x13
  • 1 Mixing Bowl
  • Measuring Cup & Spoons
  • 1 Parchment Paper optional
  • 1  Silicone spatula

Ingredients

Pumpkin Banana Yogurt Layer

  • 1 ½ cups banana high-protein yogurt I used Oikos Pro with 18g protein per ¾ cup
  • ¾ cup pumpkin purée 100% pure pumpkin, not pumpkin pie filling
  • 2 tsp pumpkin pie spice

Nut Butter Layer

  • ½ cup almond butter or sunflower seed butter for nut-free

Chocolate Layer

  • 1 cup 70%+ dark chocolate chips or sugar-free chocolate
  • 1 tsp coconut oil

Toppings

  • Pumpkin seeds
  • Unsweetened shredded coconut
  • Cacao nibs

Instructions

Prep your pan

  • Line a quarter sheet pan (9x13-inch) with parchment paper. Make sure it fits flat in your freezer.
    parchment lined baking sheet

Make the pumpkin banana yogurt layer

  • In a medium bowl, mix together the banana yogurt, pumpkin purée, and pumpkin pie spice until smooth and creamy. Use a spatula to spread the mixture evenly across the lined pan—aim for about ½-inch thick.
    banana yogurt, pumpkin purée, and pumpkin pie spice mixed and added to pan
  • Chill the base
  • Place the pan in the freezer for about 20 minutes, or until the layer feels firm enough to support the next layer.
    banana yogurt, pumpkin purée, and pumpkin pie spice mixed and added to pan

Add the almond butter

  • Add the almond butter layer on top of the banana pumpkin yogurt layer. I like to heat up my almond butter for 15-20 seconds in the microwave to make it easier to pour.
    almond butter layer of pumpkin banana yogurt protein bark

Melt the chocolate

  • Add dark chocolate chips and coconut oil to a heat-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. (Alternatively, melt on the stovetop using a double boiler.)
    melt chocolate

Assemble the bark

  • Pour the melted chocolate evenly over the chilled pumpkin layer. Gently tilt the pan or use a spatula to smooth it out. Sprinkle with pumpkin seeds, shredded coconut, and cacao nibs for that perfect crunch and visual contrast.
    completed pumpkin banana protein bark in pan with all layers and toppings

Set and serve

  • Freeze for 3–4 hours, or until the chocolate layer is firm. Once frozen, break the bark into pieces and enjoy.
    pumpkin spice banana yogurt protein bark broken up on a natural piece of parchment paper
    • Storage Tip: Store in an airtight container in the freezer for up to 2 months. Let sit at room temperature for 2–3 minutes before eating for the best texture.

Video

Notes

Macros (per piece, assuming 12 pieces )

Calories: 155 kcal
 Protein: 6 g
 Fat: 10 g
 Carbs: 9 g
 Fiber: 2 g
 Sugar: 6 g

Storage:

Store in an airtight container in the freezer for up to 2 months. Let sit at room temperature for 2–3 minutes before eating for the best texture.