Frozen Peanut Butter Greek Yogurt Bites
Protein-packed frozen bites combining creamy and powdered peanut butter with full-fat Greek yogurt for a healthy, low-sugar treat perfect for meal prep, post-workout recovery, or anytime cravings.
Ingredients
- 1/2 cup full-fat Greek yogurt
- 1/4 cup powdered peanut butter e.g., PB Fit or PB2
- 1 tablespoon creamy natural peanut butter no sugar added
- 1/2 tablespoon pure maple syrup
- 1/2 cup dark chocolate chips 70% cacao or higher
- 1 teaspoon refined coconut oil
- Pinch flaky sea salt e.g., Maldon
- Substitutions:
- Coconut yogurt for dairy-free
- Almond flour + vanilla extract for powdered peanut butter
- Almond or sunflower seed butter for creamy peanut butter
- Honey or stevia for maple syrup
- Sugar-free chocolate chips or cacao nibs for dark chocolate
- Avocado oil or butter for coconut oil
Instructions
- Create the Base:
- 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.
- Portion Mixture:
- 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.
- First Freeze:
- Freeze for 15-20 minutes until firm but slightly yielding to touch.
- Prepare Chocolate Coating:
- Melt dark chocolate chips and coconut oil in 30-second microwave intervals, stirring until smooth.
- Dip Bites:
- 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.
- Final Set:
- Refrigerate for 10 minutes to harden chocolate coating. Serve chilled or store appropriately.
Notes
Use full-fat Greek yogurt for creamy texture; avoid non-fat versions to prevent iciness. Avoid over-mixing the base to maintain structure. Proper first freeze time ensures easy dipping and coating adherence. For larger bites, use a 3-tablespoon scoop and extend first freeze to 25-30 minutes. Store refrigerated up to 7 days or freeze up to 3 months; thaw briefly before serving. Variations include double chocolate, tropical coconut, and seasonal pumpkin spice versions. For nut allergies, substitute seed butters like sunflower seed butter cup-for-cup.
