Looking for a snack that hits the sweet spot between indulgence and nutrition?
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These frozen peanut butter Greek yogurt bites are creamy, crunchy, and coated in chocolate—giving you a protein-packed treat that feels like dessert. They’re super easy to make—just mix, freeze, and dip!
Why You’ll Love Them:
- Easy to make – No baking, no complicated steps, just mix, freeze, and dip!
- High in protein – Thanks to Greek yogurt and peanut butter, they pack a protein punch.
- Healthier alternative – Satisfies sweet cravings without processed sugar overload.
- Perfect texture – Creamy inside with a crunchy, chocolatey shell.
- Customizable – Swap out nut butter, chocolate, or toppings to make them your own.
Ingredients:
For the Yogurt Mixture:
- 120g (1/2 cup) full-fat Greek yogurt
- 15g (1 tablespoon) smooth peanut butter
- 10ml (1/2 tablespoon) maple syrup
- 5ml (1 teaspoon) vanilla extract
- 25g (1/4 cup) crushed pretzels, granola, or nuts (I used pecans)
For the Chocolate Coating:
- 85g (1/2 cup) dark chocolate chips
- 10ml (2 teaspoons) coconut oil
- Flaky sea salt for topping (optional)
- Pinch of cinnamon for topping (optional)
Prepping & Cooking Time:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Instructions:
1 Prepare the Yogurt Mixture:
In a mixing bowl, combine the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Stir well until smooth and fully combined.
Gently fold in the crushed pecans (or your choice of mix-ins) for added crunch and texture.
2 Shape and Freeze the Bites:
Line a baking tray with parchment paper.
Using a spoon, portion out the yogurt mixture into 6 small mounds on the tray.
Place the tray in the freezer and let them firm up for 20-25 minutes, or until they hold their shape.
3 Melt the Chocolate:
In a microwave-safe bowl, melt the dark chocolate and coconut oil in 15-second intervals, stirring between each round to prevent burning.
Alternatively, you can melt the chocolate using a double boiler—place a heatproof bowl over a pan of simmering water and stir until smooth.
If the chocolate is too thick, add an extra teaspoon of coconut oil to thin it out.
4 Dip and Finish:
Remove the frozen yogurt bites from the freezer.
Using a fork or spoon, dip each bite into the melted chocolate, coating it fully. Let any excess chocolate drip off.
Sprinkle with flaky sea salt and a pinch of cinnamon for extra flavor (optional).
Return the coated bites to the parchment-lined tray and place them back in the freezer for at least 10 minutes to set.
Pro Tips:
- Let them sit before eating – For the best texture, let them sit at room temperature for 1-2 minutes before biting in.
- Use full-fat Greek yogurt – This prevents an icy texture and keeps them creamy.
- Thin out the chocolate if needed – If your chocolate is too thick, mix in a little extra coconut oil to get that smooth, silky coating.
- Get creative with mix-ins – Swap pretzels for granola, cacao nibs, or chopped nuts to change up the crunch.
FAQs:
Can I make these vegan?
Yes! Simply use dairy-free coconut yogurt and vegan chocolate for a plant-based version.
Why is my chocolate too thick?
If your melted chocolate is too thick, add an extra teaspoon of coconut oil and heat it slightly to loosen it up.
Easy Ultimate Froyo Peanut Butter Bites
Ingredients
For the yogurt mixture:
- 120 g (1/2 cup) full-fat Greekyogurt
- 15 g 1 tablespoon) smooth peanutbutter
- 10 ml (1/2 tablespoon) maple syrup
- 5 ml (1 teaspoon) vanilla extract
- 25 g 1/4 cup) crushed pretzels,granola, or nuts (I used pecans)
For the chocolate coating:
- 85 g (1/2 cup) dark chocolate chips
- 10 ml (2 teaspoons) coconut oil
- Flaky sea salt for topping (optional)
- Pinch of cinnamon for topping (optional)
Instructions
- Prepare the Yogurt Mixture:In a mixing bowl, combine the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Stir well until smooth and fully combined.Gently fold in the crushed pecans (or your choice of mix-ins) for added crunch and texture.
- Gently fold in the crushed pecans (or your choice of mix-ins) for added crunch and texture:Line a baking tray with parchment paper.Using a spoon, portion out the yogurt mixture into 6 small mounds on the tray.Place the tray in the freezer and let them firm up for 20-25 minutes, or until they hold their shape.
- Melt the Chocolate:In a microwave-safe bowl, melt the dark chocolate and coconut oil in 15-second intervals, stirring between each round to prevent burning.Alternatively, you can melt the chocolate using a double boiler—place a heatproof bowl over a pan of simmering water and stir until smooth.If the chocolate is too thick, add an extra teaspoon of coconut oil to thin it out.
- Dip and Finish:Remove the frozen yogurt bites from the freezer.Using a fork or spoon, dip each bite into the melted chocolate, coating it fully. Let any excess chocolate drip off.Sprinkle with flaky sea salt and a pinch of cinnamon for extra flavor (optional).Return the coated bites to the parchment-lined tray and place them back in the freezer for at least 10 minutes to set.
