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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! Can I just use vanilla greek yogurt and skip the honey and vanilla?
Thanks!
Hi Sonia! Yes, you definitely can! xT
Loved these! How long do you think they would keep in the fridge for? Thanks!
Probably a week or two! xT
Super yummy! Mine only made 12 instead of 18 (I had a lot left over peanut butter compared to chocolate). Any ideas of what to use the leftover peanut filling in? Maybe
Hi Julie,
Happy Wednesday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! You can add it to a smoothie! xx
Wow!! These are incredibly delicious and so easy to make!! The chocolate to PB ratio is on point, yum!
Hi Cassie,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Unfortunately, this recipe was not a hit for me and my family. I used butter instead of the coconut oil, but I followed the remainder of the recipe as stated. I measured the chocolate to be sure I had enough for the topping. The chocolate was too hard! I let the cups sit out to soften. The PB mixture did, but not the chocolate. And my PB mixture was thicker in the cup than HBH. Some of my peeps separated the cup and ate each chocolate piece with part of the PB. I don’t think I’ll be making these again. (I’ll just put the Reese’s in the frig 😜) The first miss with HBH after trying SO MANY of the other yummy recipes! We still love HBH!
Hi Joy,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear they were not enjoyed. Please let me know if there is anything that I can help with! xT
Filling is delicious!
Hey Alice,
Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment!😎🍑 xx
Hi, can you clarify: is one of these chocolate yogurt cups a serving?
Hi Jenny,
Yes, that is correct:) Please let me know if you have any other questions! xT
Hey! Is there anything I can use instead of yogurt? Thanks for sharing this recipe. 🙂
Hi Deborah,
I would stick with the yogurt for this recipe:) Please let me know if I can help in any other way! xT
I ended up with a lot of chocolate and filling leftover after making 18. Is this expected?
Hi Peggy,
Thanks for giving this recipe a try! You really shouldn’t have much leftover, maybe yours were just smaller than mine? I would just go ahead and make more to use up the ingredients:) xx
Do you have recommendations on where to get the paper liners you used? Muffin liners were too big making a thick chocloate shell. I thought these were easy to make and tasted great though!
Hi Kaitlin,
Thanks for giving this recipe a try! Amazon or your local grocery store should carry the mini liners:) Please let me know if you have any other questions! xx
These are deadly! Like others have said, the mini muffin size would be perfect as biting through hard chocolate into the soft filling is awkward/messy. But so delicious.
I didn’t flatten/smooth out the filling so mine were a bit lumpy looking once I topped it them so if presentation is important, make sure you smooth out the filling.
Hey April,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Have a great week:)
Delicious, loved by everyone here! I made mini muffins instead for bite-size.
Except mine don’t look quite as nice as yours, next time I’ll try a double boiler for my chocolate since it hardened after the initial bottom layer.
Still tastes great! Thanks!
Hi Lisa,
Awesome!! Thanks so much for making this recipe and your comment, so glad to hear they were a hit! xT
I love these! I put too much chocolate on the bottom, so next time I’ll use less to save more for the top. Also – I thought they were big, so I’ll make mini sized next time so I can pop the whole thing in my mouth at once. Thank you for this recipe!
Thanks so much Amy!! I love to hear that these were a hit, thanks for trying them out! xT
Very good. Used the suggestion and added Justin peanut butter cups as topping.
Would make the bottom layer of chocolate thicker than top layer ..easier to eat.
Hi Sue,
Happy Memorial Day weekend!🇺🇸 I love to hear that this recipe turned out well for you, thanks a bunch for making it! xx
Hello!!
Recipe sounds aamaaazing, can I use frozen blueberries? Ciao!
Hi Sophia,
Thanks so much!! Sorry, are you wanting to add blueberries to this? Let me know how I can help! xT
These were amazing! I did overheat the chocolate while melting in the microwave but was able to salvage by transferring to a cool bowl and adding more chocolate chips. I also used silicone cups rather than paper as I was nervous about the paper sticking. They were delicious and a huge hit!
Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
You have an entire recipe to make frozen peanut butter cups and then…top it with a chopped store bought version? Is this a joke? This recipe is not only bad it’s absolutely silly. Why not just stick with the store bought version and freeze those. Save yourself the mess and disappointment.
Yikes, Shaina.
I wonder if there’s any remote possibility that she chopped up the frozen ones she made. Yes it is simpler to buy the store-bought ones, but if you are avoiding sugar and other chemical additives, it is worth a little mess for a delicious treat you can still enjoy.
No it‘s really the store bought ones she topped her homemade with. You can see the color & texture difference in the pics & she also mentioned it in her stories. It actually makes no sense but however i think it‘s still delicious. But if making a healthier version i agree it kind of ruins the idea when it‘s topped with the sugar loaded version. Never mind both versions are yummy
Shaina, why are you so rude & bitter towards Tieghan? Its not nice. She just made a suggestion, its not listed in the ingredients – it was just a “have fun” IDEA as a suggestion. She gives these recipes free to us, you dont have to attack her suggestions or ideas, you can unfollow or unsubscribe, but we most definately do not wanto reed your rude comments. PS: wheres your social media page & free amazing recipes you share with the world? Wheres your amazing food photos? What are YOU doing to inspire people? What do you give free to thousands of people that is usefull, they like and works perfect? And heres another tip in life, if you cant say something nice, dont say anything at all… please. I’d be ashamed of myself if I left bitter comments, but I guess know a tree by its fruits, right?
THANK YOU TIEGHAN, FOR SHARING YOUR AMAZING RECIPES WITH US. THROUGHOUT LOCKDOWN I CAME ACROSS YOUR INSTA AND ENJOY ALL THE RECIPES WE’VE MADE. YOUR 1 OF MY TOP 3 PEOPLE I TRUST TO TRY THEIR RECIPIES, KNOWING THEY ALWAYS WORK & ALWAYS WOW PEOPLE WHO EAT WITH US. KEEP BEING YOU AND THANK YOU FOR ALL YOU DO xxx love from a family in Ireland xxx
Ditto!!!!
I think your level of reaction to this is waaaaay over the top. Was your comment a joke? I really hope so. The recipe looks fantastic, but if you don’t like it, no need to bother making it, just move along.
I don’t think this is worth getting flustered about, Shaina. Just leave the extra topping off.
I made these right when I saw the Instagram stories. They turned out really well except my peanut butter mixture was not nearly as creamy as yours looked (I used all of the recommended products). Still a hit!
Hey Anna,
Happy Thursday! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it:)