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Frozen Chocolate Peanut Butter Yogurt Cups. These treats are so easy to make with only 6 ingredients and zero baking, nothing not to love! Protein-packed peanut butter mixed with protein and probiotic-rich Greek yogurt, vanilla, and honey. Then covered in chocolate and finished with a dusting of flaky sea salt. Like creamy Reese’s Peanut Butter Cups, but so much healthier. These are the perfect warm-weather treat. Keep them stashed in the fridge or freezer for snacking anytime!
Can you tell? I’m on a creamy, cold dessert kick this month. So far I’ve made popsicles and frozen banana clusters. And now these sweet, creamy peanut butter yogurt cups (which can be frozen or just left in the fridge). Next on my list is no-churn ice cream. Then maybe something for the 4th of July, which shockingly is only a little over a month away!
With the end of May quickly approaching, I’m in full-on summer mode. Our weather still needs to warm up some more here, but in my head, it’s summer.
So plenty of summertime recipes are coming your way. Grilling, salads, and so much ice cream are what I’m most excited about!
And this week we’ve got peanut butter yogurt cups! Oh, how I love these. Picture the classic peanut butter cups we all know and LOVE, but swap out the sugar-packed peanut butter filling with protein-packed peanutty yogurt.
Just as delicious if not more so. A wonderful healthy warm weather treat that can be enjoyed any time of day!
Here are the details
Like a lot of the recipes I’ve been sharing lately, these peanut butter cups are straightforward, easy, and simple. Only 6 ingredients!
Start with the chocolate shells. I melt lots of chocolate with coconut oil and line a cupcake mold with paper liners. You can use a mini-mold pan or a regular mold, though I think a regular mold is easiest.
When ready, I add a small amount of chocolate to each paper cupcake liner. Once the liners are coated with chocolate, I freeze them to quickly set the chocolate.
While the chocolate sets up, mix salted peanut butter with plain Greek yogurt. Then add honey to sweeten, and vanilla for flavoring. Now you have peanut butter Greek yogurt!
Divide the yogurt between the chocolate shells. Then take the remaining melted chocolate and pour the chocolate overtop to mostly cover the yogurt. Just like a peanut butter cup!
Have some fun!
If you want to switch things up from my usual sea salt topping, buy yourself some Justin’s Dark Chocolate Peanut Butter Cups. Then chop them up and sprinkle them onto the chocolate before you put the yogurt cups in the fridge. They’ll set up into the chocolate adding yet another layer of deliciousness.
Definitely, not needed, but I think it’s a fun idea!
Either way, these frozen cups are so yummy. Keep them in the fridge or the freezer, both are delish. But I do think we’ve decided we love these the most straight from the fridge. They’re hard on the outside, but creamy inside, and just so YUM, YUM!
Take my word, you’re going to LOVE these healthy peanut butter cups!
Looking for other chilled sweet recipes? Here are a few of my go-to’s.
Frozen Chocolate Banana Yogurt Clusters
Creamy Vegan Chocolate Fudge Pops
6 Ingredient Rice Krispie Treat Chocolate Ice Cream Sandwiches
Blackberry Lavender Ice Cream Sandwiches
Frozen Chocolate Peanut Butter Cups
Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake
Creamy Vegan Chocolate Peanut Butter Fudge Bars
Frozen Chocolate Peanut Butter Yogurt Cups
Servings: 18 peanut butter cups
Calories Per Serving: 228 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup creamy peanut butter (no added sugar)
- 1 cup plain Greek yogurt
- 1 tablespoon vanilla extract
- 1/4-1/3 cup honey
- 24 ounces semi-sweet or dark chocolate, chopped
- 2 tablespoon coconut oil
- flaky sea salt (optional)
Instructions
- 1. Line a cupcake mold with paper liners. Melt the chocolate and coconut oil in the microwave. Drop 2 teaspoons of melted chocolate into each liner. Freeze 5 minutes. 2. Mix the yogurt, peanut butter, vanilla, and honey together in a bowl. Spoon 1 tablespoon of the yogurt into the chocolate shells. Pour over the remaining melted chocolate to cover the yogurt. Sprinkle with flaky sea salt if desired. 3. Freeze or chill in the fridge until firm, 1 hour. Keep in the fridge or the freezer. We love these right out of the fridge.
Hi and can’t wait to try this, but question, please: for the pb in the recipe you indicate “no added sugars” – does that mean natural pb? Thank you!
Hi Tamara,
Yes, you will want to use a peanut butter that is just peanuts and salt:) Please let me know if you have any other questions! xx
I have to say, this wasn’t a favorite for me. I had way too much filling mixture to chocolate and ended up having over half of the peanut butter/yogurt combo left. I kept checking the recipe to see if I did something wrong. I also found that after tasting them, I don’t love the yogurt with the chocolate. Just tasted a bit off. If I made these again, I would just skip adding the yogurt.
I would rate 5/5 stars for almost every other recipe of yours on here that I’ve made. Just LOVE your website and recipes!
Hi Taelor,
Thanks for trying this recipe and sharing your feedback, sorry to hear you didn’t love them! Let me know if there is anything that I can help with or if it was just personal preference:) xT
Yum! This sounds so delicious. My hubby loves peanut butter cups so will be trying these out this weekend. Thanks for your amazing recipes!
Thanks so much Erica!! I hope these are delicious! xT
I think people should be able to point out errors without being attacked. Before I made a recipe I like to read comments to see how it turned out for other people and get feedback before I go in blindly. Whether you like it or not, Tieghan does make errors in almost every post so it’s helpful when others point them out so I don’t mess up the dish. Personally I think the people who then attack THOSE people are the vile ones with anger issues 😅 There’s nothing wrong with correcting T if she makes a mistake, it’s helpful to everyone else too!
Who exactly are you lecturing, Beth?
FYI the companies you refer to are “Reese’s” and “Justin’s” not “Reece’s and Justine’s.”
Thanks so much Sarah!!
Justin’s pb cups, not Justine’s. 😃
Thanks Connie, it’s fixed:)
Would you have a substitute for honey for diabetics please?
Hi Jann,
You could use real maple syrup or just skip the honey:) Please let me know if I can help in any other way! xT
These are Amazing. Easy to make too. Thank you for sharing.
Thanks so much Kim!! I’m so glad you enjoyed this recipe and appreciate you making it!🍦🍫 Have a great Tuesday! xT
Hi – do you have a recommendation for what you mean by “cupcake mold?”
It’s the paper that goes around a cupcake. You can also use a foil version.
Hi Jacki,
Yes, just the basic cupcake liners that you use when making muffins or cupcakes, your local grocery store will have them:) Please let me know if you have any other questions! xT
Why do you add honey to the filling? Doesn’t that just add sugar right back to it? Honey is also a sugar so I am confused. Could you leave it out?
Hi Tina,
I like to add the honey for a touch of sweetness, it is a natural form of sugar and not highly processed:) Feel free to leave it out to your liking! Please let me know if I can help in any other way! xT
My granddaughter who is six years old is coming to visit with me for three weeks, she arrives this coming Sunday. I can not wait to make this with her, she has a keen interest in cooking and baking already. This is one I know that she will enjoy making and eating. She absolutely loves the combination of chocolate and peanut butter.
Awe, thanks so much Debora! I hope you both love this recipe, let me know how they turn out! Have the best time with your granddaughter! xT
Are these meant to be consumed frozen or just cold? I’d like to make these for a dessert party buffet as one of the sweets but am concerned that they will not taste great after being out and at room temp. Thanks!
Hi Andi,
I would not recommend serving these at room temp:) Here are some other chocolate peanut butter recipes that you might enjoy that would work better:
https://www.halfbakedharvest.com/chewy-chocolate-peanut-butter-bars/
https://www.halfbakedharvest.com/chocolate-peanut-butter-oatmeal-bars/
https://www.halfbakedharvest.com/chocolate-peanut-butter-pretzel-blondies/
I hope this helps! xT
A pretty bowl/tray a couple inches deep filled with ice or water then frozen and these pb cups in foil wrappers placed on would be a cute idea. I wouldn’t be able to resist doing that. Just a thought.
I look forward to trying these! My sister’s husband is obsessed with anything chocolate peanut butter! But, right now I am smiling at the aluminum measuring cup pictured with the flowers in it. I have my grandmother’s set of those. Another way I feel close to her every day!
Awe, thanks so much Norlene! I love having flowers around this time of year, it’s my favorite! Let me know if you give this recipe a try! xT
THIS RECIPE SOUNDS AMAZING THANKS
Thanks so much Joy!!
Hi. I’m wondering if these might work with a non dairy yogurt. Not sure if it would freeze the same way? May have to give it a try.
Hi there,
Totally, a non-dairy yogurt would work well! Let me know if you give this recipe a try, I hope you love it! xT