Frozen Greek Yogurt Peanut Butter Bites with Chocolate Chips
These Frozen Greek Yogurt Peanut Butter Bites with Chocolate Chips are creamy, peanut-buttery, and chocolate-dipped treats that are perfect for satisfying sweet cravings without the guilt. They are easy to make and ideal for various occasions, from summer potlucks to cozy winter nights.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Small cookie scoop or spoon
- Fork or dipping tool
- Rubber spatula (optional)
Ingredients
- 1 cup plain Greek yogurt nonfat or full-fat, depending on preference
- ¼ cup creamy peanut butter or almond butter for a variation
- 2 tbsp honey or maple syrup for a vegan option
- ½ tsp vanilla extract
- ¼ cup mini chocolate chips plus extra for topping, optional
- 1 cup dark chocolate chips or semi-sweet chocolate chips
- 1 tsp coconut oil optional, for smoother melting
- Crushed peanuts optional topping
- Sea salt flakes optional topping
- Shredded coconut optional topping
Instructions
- In a mixing bowl, combine Greek yogurt, peanut butter, honey, and vanilla extract. Stir until smooth. Fold in mini chocolate chips.
- Line a baking sheet with parchment paper. Scoop the mixture into bite-sized discs (about 1 tablespoon each) and flatten slightly. Freeze for 1–2 hours until firm.
- In a microwave-safe bowl, melt dark chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
- Remove frozen discs from the freezer. Dip each disc into the melted chocolate, coating completely. Place back on the parchment-lined baking sheet.
- Sprinkle with optional toppings like crushed peanuts, sea salt flakes, or shredded coconut while the chocolate is still wet.
- Return the coated bites to the freezer for 15–20 minutes until the chocolate hardens.
- Transfer to an airtight container and store in the freezer. Let sit at room temperature for 2–3 minutes before enjoying.
Notes
- Store in an airtight container in the freezer for up to 1 month. For best texture, let the bites sit at room temperature for 2–3 minutes before eating.
- Use almond butter or sunflower seed butter for nut allergies. Swap honey with maple syrup for a vegan option. Use dairy-free yogurt for a vegan version.
- Add a pinch of cinnamon or crushed pecans for a Southern-style twist. Use gluten-free chocolate chips for a gluten-free version. Experiment with toppings like chili powder for a Mexican chocolate vibe.
- Use room-temperature peanut butter to avoid clumping. Temper the chocolate by letting it cool slightly before dipping for a shiny finish. Work in small batches when dipping to keep the discs frozen.