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Peanut Butter Greek Yogurt Cups

Delicious no-bake Peanut Butter Greek Yogurt Cups that are protein-packed and perfect for a post-workout snack, breakfast, or dessert.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 cups
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Yogurt Filling
  • 2 cups 2 cups (480g) plain full-fat Greek yogurt Use full-fat for a creamier texture.
  • 1/2 cup 1/2 cup (130g) natural creamy peanut butter (no sugar added) Stir thoroughly before measuring.
  • 3 tablespoons 3 tablespoons (60g) honey or pure maple syrup Adjust sweetness to taste.
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 pinch Pinch of salt
For the Chocolate Shell
  • 1 cup 1 cup (170g) dark or semi-sweet chocolate chips Use good quality chocolate.
  • 1 tablespoon 1 tablespoon coconut oil Helps the chocolate set firmly.
Optional Toppings and Mix-Ins
  • Flaky sea salt for topping
  • Crushed peanuts or granola for crunch
  • 2 tablespoons 2 tablespoons mini chocolate chips stirred into the filling
  • A thin layer of strawberry or raspberry jam on the base
  • A drizzle of extra peanut butter on top of the chocolate shell

Method
 

Preparation
  1. Line a standard 6-cup muffin tin with silicone muffin liners or paper cupcake liners. Chill in the freezer for 5 minutes.
  2. In a medium mixing bowl, combine Greek yogurt and peanut butter until smooth, then add honey or maple syrup, vanilla extract, and salt. Adjust sweetness as desired.
  3. If using optional mix-ins, fold them into the mixture gently.
  4. Spoon the mixture into the lined muffin tin, filling each cup three-quarters full. Smooth the top and gently tap the tin to remove air pockets.
  5. Freeze for 45 minutes until the filling is firm.
Making the Chocolate Shell
  1. Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.
  2. Let cool slightly, then pour over the frozen yogurt filling in each cup, making sure to cover completely.
  3. Sprinkle any desired toppings before the chocolate solidifies.
  4. Return to the freezer for at least 1 hour, or overnight for best results.
Serving
  1. Once fully frozen, unmold the cups from the tin. Serve straight from the freezer or let sit at room temperature for a few minutes for a softer texture.

Notes

Store finished cups in an airtight container or zip-lock bag in the freezer for up to 3 weeks. Do not store in the refrigerator as the filling will become too soft.