Frozen Greek Yogurt Peanut Butter Bites Recipe
Introduction
These Frozen Greek Yogurt Peanut Butter Bites are a cool, creamy treat combining the richness of peanut butter with the tang of Greek yogurt and a hint of chocolate. Perfect as a healthy snack or light dessert, they are easy to make and satisfying on warm days.
Ingredients
- 1 cup plain Greek yogurt (nonfat or full-fat, depending on preference)
- 1/4 cup creamy peanut butter (or almond butter for a variation)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (plus extra for topping, optional)
- 1 cup dark chocolate chips (or semi-sweet chocolate chips)
- 1 teaspoon coconut oil (optional, for smoother melting)
Instructions
- Step 1: In a medium bowl, combine the Greek yogurt, peanut butter, honey, and vanilla extract. Stir until the mixture is smooth and well-combined. Gently fold in the mini chocolate chips.
- Step 2: Using a small spoon or cookie scoop, drop the yogurt mixture onto a parchment-lined baking sheet, forming small, bite-sized portions. If desired, sprinkle a few extra chocolate chips on top. Place the baking sheet in the freezer and freeze for at least 2 hours, or until the bites are firm.
- Step 3: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
- Step 4: Working quickly, dip the frozen yogurt bites into the melted chocolate, using a fork or toothpick to coat them evenly. Place the coated bites back onto the parchment-lined baking sheet.
- Step 5: Return the coated bites to the freezer and freeze for an additional 30 minutes to set the chocolate coating. Once fully frozen, the bites are ready to enjoy.
Tips & Variations
- Try using different nut butters like almond or cashew for a unique flavor twist.
- Swap honey for maple syrup to make this recipe vegan-friendly.
- Use semi-sweet chocolate chips if you prefer a sweeter chocolate coating.
- Add a pinch of sea salt on top of the chocolate coating for a salty-sweet balance.
- Make sure the bites are fully frozen before dipping to prevent melting.
Storage
Store the frozen peanut butter bites in an airtight container in the freezer for up to 2 weeks. When ready to eat, let them sit at room temperature for a few minutes to soften slightly, or enjoy them straight from the freezer for a firm texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use flavored Greek yogurt instead of plain?
Plain Greek yogurt works best to balance the sweetness and maintain the right texture, but you can try flavored yogurt for a twist—just be mindful it may alter the overall taste and sweetness.
How do I prevent the chocolate from melting the yogurt bites when dipping?
Make sure the yogurt bites are completely frozen before dipping, and work quickly. Using a fork or toothpick to coat them helps minimize contact time with the chocolate to avoid melting.
PrintFrozen Greek Yogurt Peanut Butter Bites Recipe
These Frozen Greek Yogurt Peanut Butter Bites are a creamy, cool treat perfect as a healthy snack or dessert. Made with Greek yogurt, peanut butter, and a touch of honey, these bite-sized delights are dipped in rich dark chocolate for an indulgent yet balanced flavor. They’re simple to prepare, require no baking, and can be customized with different nut butters or vegan-friendly sweeteners.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 40 minutes
- Yield: About 24 bites 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base Mixture
- 1 cup plain Greek yogurt (nonfat or full-fat, depending on preference)
- 1/4 cup creamy peanut butter (or almond butter for a variation)
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (plus extra for topping, optional)
Chocolate Coating
- 1 cup dark chocolate chips (or semi-sweet chocolate chips)
- 1 teaspoon coconut oil (optional, for smoother melting)
Instructions
- Prepare the yogurt mixture: In a medium bowl, combine the Greek yogurt, peanut butter, honey, and vanilla extract. Stir until the mixture is smooth and well-combined. Gently fold in the mini chocolate chips to distribute them evenly.
- Form the bites and freeze: Using a small spoon or cookie scoop, drop the yogurt mixture onto a parchment-lined baking sheet, forming small, bite-sized portions. If desired, sprinkle a few extra chocolate chips on top of each bite. Place the baking sheet in the freezer and freeze for at least 2 hours, or until the bites are firm and solid enough to handle.
- Melt the chocolate coating: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil if using. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is fully melted, smooth, and ready for dipping.
- Dip the frozen bites: Working quickly, use a fork or toothpick to dip each frozen yogurt bite into the melted chocolate, ensuring it is evenly coated. Carefully place the coated bites back onto the parchment-lined baking sheet to avoid sticking.
- Set the chocolate coating: Return the coated bites to the freezer and freeze for an additional 30 minutes to allow the chocolate to harden completely. Once fully frozen, remove and enjoy these cool, creamy Frozen Greek Yogurt Peanut Butter Bites as a refreshing snack or dessert.
Notes
- Feel free to experiment with different nut butters such as almond or cashew butter to customize the flavor.
- For a vegan-friendly version, substitute honey with maple syrup.
- Choose between dark chocolate and semi-sweet chocolate chips based on your taste preference for the coating.
- The optional coconut oil helps achieve a smoother, shinier chocolate coating but can be omitted.
- Store the finished bites in the freezer to maintain their shape and texture.
Keywords: frozen yogurt bites, peanut butter snacks, healthy frozen dessert, Greek yogurt treats, no-bake dessert, chocolate dipped yogurt bites
