If you love ice cream, peanut butter and jelly, and chocolate, then these Strawberry Banana Moose Paws are about to become your favorite frozen sweet treat. Creamy peanut butter, sweet ripe banana, juicy strawberries, tangy Greek yogurt, and a thick dark chocolate shell come together to create the perfect, “healthy-ish” frozen dessert. They’re rich, refreshing, creamy, fruity, chocolatey, and honestly taste like the best homemade frozen candy bar.
These no bake frozen treats are inspired by classic moose paws, but with a fresh strawberry banana twist that makes them taste extra nostalgic and summery. The creamy filling is made with Greek yogurt, peanut butter, banana, strawberries, honey, and vanilla bean paste for a soft mousse like center that freezes beautifully while still staying creamy once slightly softened.
Then each one gets coated in a thick layer of dark chocolate that hardens into the most satisfying crisp shell. Every bite gives you creamy peanut butter filling, sweet strawberries, banana flavor, and rich chocolate all at once.
One of my favorite things about these Strawberry Banana Moose Paws is how easy they are to make. There’s no baking, no fancy equipment, and the freezer does most of the work. They’re perfect for summer snacks, healthy-ish desserts, meal prep treats, or keeping stocked in the freezer whenever a chocolate craving hits.
Why you’ll love this recipe!
What ingredients do I need?
- Plain Whole Milk Greek Yogurt: Greek yogurt creates the creamy mousse-like texture while adding a slight tang that balances the sweetness beautifully. Whole milk yogurt gives the richest texture.
- Honey: Adds natural sweetness while helping keep the filling soft and creamy once frozen.
- Vanilla Bean Paste, or Extract: Adds warmth and depth of flavor while giving beautiful vanilla flecks throughout the filling.
- Creamy Peanut Butter: Creates the rich, creamy base of the filling. Traditional creamy peanut butter works best for texture and consistency.
- Banana: Ripe banana adds natural sweetness and gives the filling an almost ice cream-like texture once frozen.
- Strawberries: Fresh strawberries add brightness, sweetness, and little fruity pockets throughout each bite.
- Salt: A pinch of salt helps balance the sweetness and enhances all the flavors.
- Dark Chocolate: Creates the crisp chocolate shell around the creamy filling. Use high-quality chocolate for the best flavor and texture.
- Coconut Oil: Optional, but helps thin the chocolate slightly for easier dipping and smoother coating.
Recipe Variations
- Try some of my other variations:
- Use almond butter, cashew butter, sunflower butter, etc., to adapt this recipe based on dietary preferences and allergies
- Feel free to use regular yogurt too, however this will change the amount of protein each piece has as well as the texture (it would be a little thinner).
- Diary allergy or sensitivity? Try dairy alternative like coconut, soy, or almond based yogurts!
- Use other chocolate variations for the shell. I like dark best, but try milk, semi sweet, white!
- Don’t have honey? Use maple syrup instead.
- Extra Chocolatey Strawberry Moose Paws: Mix mini chocolate chips into the filling before freezing.
- Crunchy Moose Paws: Fold finely chopped roasted peanuts, or slightly ground cacao nibs, into the melted chocolate before dipping for added texture.
Pro Tips
- Use ripe, or overripe, bananas. The riper the banana, the sweeter and creamier the filling will taste.
- Lightly smash the strawberries. You want little chunks and swirls of strawberry throughout the filling instead of fully pureeing them.
- Freeze the discs at least 1 hour, or until fully frozen. Fully frozen discs are much easier to coat in chocolate without falling apart.
- If the filling feels too soft to scoop, refrigerate it for 15–20 minutes before shaping.
- Let excess chocolate drip off when dipped. This helps prevent a thick puddle of chocolate underneath each moose paw.
- Not sure how to melt the chocolate without burning it? Check out my guide here.
- Move quickly! The chocolate will harden fast once the frozen disc is submerged.
- Place onto silicone mat or parchment paper to help with sticking.
- Take one out of the freezer about 5-10 minutes before you would like to enjoy it. This helps the center soften a little more, which makes it even creamier.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Peanut Butter: Swap with any other nut butter, like almond or cashew butter, or sunflower butter (for a nut free option).
- Greek Yogurt: Coconut, soy, or almond yogurts would work for a dairy free option. Just avoid runny yogurts, which would change the texture.
- Fresh Strawberries: Use frozen strawberries as long as they are thawed and drained well first, no biggie!
- Honey: Just omit completely, or use maple syrup or agave.
Dietary Substitutions
- Gluten Free: Naturally gluten free
- Vegetarian: Already vegetarian friendly
- Dairy Free: Use a dairy free yogurt alternative, like coconut or soy yogurt alternatives.
- Refined Sugar Free: Use sugar free chocolate and stick with honey or maple syrup
Leftovers and Storage
- Freezer: Store in an airtight container in the freezer for up to 2 weeks.
- For the best texture, allow them to sit at room temperature for 5-10 minutes before serving so the filling softens slightly.
- To prevent sticking:
- Store layers separated with parchment paper.
- Keep tightly sealed to avoid freezer burn.
But, I Still Have A Few Questions…
What are moose paws?
Moose paws are frozen chocolate-coated treats with a creamy filling, similar to an ice cream candy bar or frozen cheesecake bite.
Do these taste like ice cream?
They have a very creamy frozen texture that’s similar to ice cream or frozen cheesecake filling once slightly softened.
Can I make these ahead of time?
Absolutely. These are perfect for making ahead and storing in the freezer.
Can I use frozen strawberries?
Yes, but thaw and drain them well first so the filling doesn’t become watery.
Can I use crunchy peanut butter?
Yes! Crunchy peanut butter adds great texture to the filling.
Why is my filling too soft?
Bananas and strawberries can vary in moisture. If the mixture feels too loose, chill it in the refrigerator for 30 minutes first before scooping or add a little extra peanut butter.
Why is my chocolate coating thick?
This is normal. To preven this, add coconut oil to the melted chocolate to thin it out for easier dipping and a smoother shell.
Can I use milk chocolate instead of dark chocolate?
Definitely. Milk chocolate creates a sweeter dessert while dark chocolate gives more contrast to the creamy filling.
How do I keep the moose paws from melting while dipping?
Work in batches and keep the remaining discs in the freezer while coating a few at a time.
Can I add protein powder?
Yes! Unflavored, or flavor of choice, protein powder works especially well in this recipe.
Are these healthy?
They’re definitely more wholesome than many frozen desserts thanks to the Greek yogurt, fruit, and peanut butter, while still tasting indulgent.
Can kids help make these?
Absolutely. This is a fun, easy recipe for kids to help scoop, dip, and decorate.
How long should the centers freeze before dipping?
At least 1 hour, or until fully hardened. If they’re even slightly soft, the chocolate won’t coat smoothly.
How do I keep the chocolate shell smooth?
If the chocolate is too thick, add a teaspoon of coconut oil to help it melt smoothly and create a glossy finish. You can check out my guide for melting chocolate here.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Strawberry Banana Moose Paws
Ingredients
- 1 cup plain whole milk Greek yogurt
- 2 –3 tablespoons honey
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ cup creamy peanut butter
- 1 ripe banana mashed
- ½ cup chopped strawberries lightly smashed
- Pinch of salt
- 12 –14 oz dark chocolate melted
- 2 teaspoons coconut oil optional
Instructions
- In a medium mixing bowl, combine the Greek yogurt, honey, peanut butter, vanilla bean paste, mashed banana, and a pinch of salt. Stir until smooth and creamy. Fold in the lightly smashed strawberries.
- Line a baking sheet or plate with parchment paper or silicone mat. Scoop the mixture into 15 portions, about 2 tablespoons each. Flatten slightly into discs about ½-inch thick.
- Freeze for about 1 hour or until fully firm.
- Melt the dark chocolate in the microwave at 50% power for 30-second intervals or using a double boiler, stirring until smooth. Stir in coconut oil if using.
- Using forks or dipping tools, coat each frozen disc completely in chocolate. Let excess chocolate drip off before placing back onto the parchment or silicone lined tray.
- Freeze an additional 5–10 minutes until the chocolate shell is fully set.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.