Frozen Yogurt Peanut Butter Cups Recipe
These Frozen Yogurt Peanut Butter Cups are a delicious and protein-packed treat perfect for a healthy snack or dessert. Made with creamy Greek yogurt, natural peanut butter, and vanilla protein powder, they are layered over a crunchy granola base and topped with rich, melted semi-sweet chocolate. Easy to prepare and freezer-friendly, these cups offer a perfect blend of creamy, crunchy, and chocolatey flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for melting chocolate)
- Total Time: 1 hour 15 minutes (including freezing times)
- Yield: 12 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Low Fat
Ingredients
Base
- ¾ cup granola of choice, slightly crushed
Yogurt Mixture
- 1 ¼ cup plain or vanilla whole milk Greek yogurt
- ⅓ cup natural peanut butter
- ¾ cup Puori Vanilla Protein Powder (68-70 g)
Chocolate Topping
- ⅓ cup semi sweet chocolate chips
- 1 teaspoon coconut oil
Optional Toppings
- Flaky sea salt
- Additional granola for topping
Instructions
- Prepare the Granola Base: In a silicone muffin pan, add about 1 tablespoon of slightly crushed granola to each well, just enough to cover the bottom evenly to create a crunchy base for the cups.
- Mix Yogurt Ingredients: In a bowl, combine the Greek yogurt, natural peanut butter, and vanilla protein powder, mixing thoroughly until the mixture is smooth and uniform.
- Fill Muffin Wells: Divide the yogurt mixture evenly among the muffin pan wells, using approximately 3 tablespoons per well. Spread the mixture over the granola base with the back of a spoon, then gently tap the pan on the counter to settle the yogurt mixture into the granola layer.
- Freeze to Set: Place the muffin pan in the freezer to harden the yogurt cups slightly for about 30 minutes.
- Melt Chocolate: In a small microwave-safe dish, combine the semi-sweet chocolate chips with coconut oil. Melt in 30-second intervals, stirring between each. When nearly melted, switch to 10-second intervals, stirring until the chocolate is completely melted and smooth.
- Add Chocolate Topping: Remove the yogurt cups from the freezer and spoon or drizzle the melted chocolate over the top of each cup. Add optional toppings such as flaky sea salt or additional granola on top so they stick to the melted chocolate.
- Freeze Until Firm: Return the muffin pan to the freezer and freeze until the yogurt cups are fully firm and ready to eat, at least 45 minutes or overnight for best results.
- Serve: To serve, remove from the freezer and allow the cups to sit at room temperature for 20–30 minutes to soften slightly for optimal texture and flavor.
- Storage: Store any leftover peanut butter cups in the freezer to maintain their texture and freshness.
Notes
- Use silicone muffin pans for easy removal of the frozen cups.
- You can substitute granola with crushed nuts or cereal if preferred.
- For a thinner chocolate layer, reduce the amount of chocolate chips slightly.
- If you want a dairy-free version, choose a dairy-free Greek-style yogurt and vegan chocolate chips.
- Letting the cups sit for 20-30 minutes before serving helps soften the yogurt and enhances the flavor.
- These cups are best consumed within one week for optimal freshness.
