Frozen Peanut Butter Greek Yogurt Cups
These Frozen Peanut Butter Greek Yogurt Cups are a creamy, protein-packed frozen treat that comes together in minutes with no baking required. A rich peanut butter yogurt base is topped with a smooth chocolate layer and frozen until perfectly firm. They make an ideal guilt free dessert or refreshing snack straight from the freezer.
Equipment
- 12-cup muffin tin
- Silicone or paper muffin liners
- Medium mixing bowl
- Microwave-safe bowl
- Spoon or small spatula
Ingredients
- 2 cups plain full-fat Greek yogurt room temperature
- 1/2 cup natural peanut butter smooth, room temperature
- 3 tablespoons honey or maple syrup adjust to taste
- 1 teaspoon vanilla extract
- 3/4 cup carob chips or semi-sweet chocolate chips
- 1 tablespoon coconut oil refined or unrefined
- 1 pinch flaky sea salt optional, for topping
Instructions
- Line a standard 12-cup muffin tin with silicone or paper liners and set aside.
- In a medium bowl, combine the Greek yogurt, peanut butter, honey, and vanilla extract. Stir vigorously until the mixture is completely smooth and uniform, about 1 to 2 minutes.
- Divide the peanut butter yogurt mixture evenly among the lined muffin cups, filling each about three-quarters full. Tap the tin gently on the counter to level the surfaces.
- Place the muffin tin in the freezer for 20 to 25 minutes, until the yogurt layer is just firm enough to support the chocolate topping without it sinking in.
- While the yogurt layer firms up, combine the carob chips or chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth.
- Remove the muffin tin from the freezer. Spoon a thin, even layer of the melted chocolate topping over each yogurt cup. Sprinkle with flaky sea salt if desired.
- Return the tin to the freezer for at least 2 hours, or until the cups are completely solid. Freezing overnight gives the cleanest results.
- Peel away the liners and serve immediately straight from the freezer. Let the cups sit at room temperature for 3 to 5 minutes if you prefer a slightly softer texture.
Notes
Use full-fat Greek yogurt for the creamiest, smoothest frozen texture. Low-fat versions can turn icy. Make sure your peanut butter is at room temperature before mixing for a lump-free base. Do not skip the two-stage freeze: the initial 20-25 minute freeze is essential so the chocolate topping sits cleanly on the surface. Store finished cups in an airtight container in the freezer for up to 4 weeks. Place parchment between stacked cups to prevent them from freezing together.