Frozen Peanut Butter Yogurt Bites (Print Version)
Protein-packed frozen bites with creamy peanut butter and Greek yogurt, dipped in dark chocolate for a healthy, satisfying treat.
# Ingredients:
01 -
1/2 cup full-fat Greek yogurt
02 -
1/4 cup powdered peanut butter (e.g., PB Fit or PB2)
03 -
1 tablespoon creamy natural peanut butter (no sugar added)
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1/2 tablespoon pure maple syrup
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1/2 cup dark chocolate chips (70% cacao or higher)
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1 teaspoon refined coconut oil
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Pinch flaky sea salt (e.g., Maldon)
# Steps:
01 -
Let Greek yogurt sit at room temperature for 5 minutes. In a bowl, combine Greek yogurt, powdered peanut butter, creamy peanut butter, and maple syrup. Fold gently with a rubber spatula until smooth and uniform.
02 -
Line a baking sheet with parchment paper. Using a medium cookie scoop (~2 tablespoons), portion mixture into 6 even mounds. Wet scoop between portions to prevent sticking.
03 -
Freeze for 15-20 minutes until firm but slightly yielding to touch.
04 -
Melt dark chocolate chips and coconut oil in 30-second microwave intervals, stirring until smooth.
05 -
Using a fork, dip frozen bites into melted chocolate, letting excess drip off. Place on parchment-lined tray and sprinkle with flaky sea salt immediately.
06 -
Refrigerate for 10 minutes to harden chocolate coating. Serve chilled or store appropriately.
# Notes:
01 -
Use full-fat Greek yogurt for creamy texture; avoid non-fat versions to prevent iciness.
02 -
Avoid over-mixing the base to maintain structure.
03 -
Proper first freeze time ensures easy dipping and coating adherence.
04 -
For larger bites, use a 3-tablespoon scoop and extend first freeze to 25-30 minutes.
05 -
Store refrigerated up to 7 days or freeze up to 3 months; thaw briefly before serving.
06 -
Variations include double chocolate, tropical coconut, and seasonal pumpkin spice versions.
07 -
For nut allergies, substitute seed butters like sunflower seed butter cup-for-cup.