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 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.
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- 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.