Description
High-protein Greek yogurt peanut butter frozen cups that taste like healthy Reese’s cups! Made with creamy Greek yogurt, peanut butter, and topped with chocolate. Perfect for meal prep and portion control!
Ingredients
For the Peanut Butter Yogurt Filling:
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- 2 cups full-fat Greek yogurt (or 2% Greek yogurt)
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- 1/2 cup creamy peanut butter (natural or regular)
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- 3–4 tablespoons honey or maple syrup
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- 1 teaspoon vanilla extract
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- Pinch of sea salt
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- 2–3 tablespoons vanilla protein powder (optional)
For the Chocolate Shell:
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- 1 cup chocolate chips (6 oz)
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- 2 tablespoons coconut oil
Instructions
Line a 12-cup muffin tin with paper liners or silicone cups. I actually prefer silicone muffin cups because the frozen treats pop out super easily and they’re reusable!
In a large bowl, whisk together Greek yogurt, peanut butter, 3 tablespoons honey, vanilla extract, sea salt, and protein powder if using. Whisk until completely smooth and creamy with no lumps. Taste and add the extra tablespoon of honey if you want it sweete
Spoon or scoop the yogurt mixture into the prepared muffin cups, filling each about 3/4 full. You want to leave a little room at the top for the chocolate shell!
Place the muffin tin in the freezer and freeze for at least 4 hours, or overnight for best results. They need to be completely frozen solid before adding the chocolate, or the chocolate won’t set properly!
Once your cups are frozen solid, combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each one, until completely smooth and melted. Let cool for 2-3 minutes so it’s not scalding hot.
Remove cups from the muffin tin (silicone cups make this so easy!). Working quickly, dip the top of each frozen cup into the melted chocolate or spoon chocolate over the tops. The chocolate will harden almost immediately on contact with the frozen yogurt
Return the chocolate-topped cups to the freezer for at least 15-20 minutes to let that chocolate shell fully set. Once set, transfer to a freezer bag or airtight container. They’ll keep for up to 3 months! Let sit at room temperature for 2-3 minutes before eating for the creamiest texture.
Notes
Perfect Chocolate Dipping: Work with 3-4 cups at a time, keeping the rest in the freezer so they stay frozen solid while you work.
No Time for Chocolate Shell? Fold mini chocolate chips directly into the yogurt mixture and skip the topping step entirely!
Make Them Mini: Use a mini muffin tin for bite-sized treats that are perfect for portion control or kids’ lunchboxes.
Prevent Sticking: If using paper liners, let cups sit out 2-3 minutes before trying to peel off the paper.
- Prep Time: 15 minutes
- Cook Time: Freeze Time: 4 hours
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Calories: 165
- Sugar: 13g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 8mg