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High Protein Frozen Peanut Butter Greek Yogurt Bites

Peanut Butter Greek Yogurt Bites arranged on parchment, each coated in glossy dark chocolate with a sprinkle of flaky sea salt.
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These frozen yogurt bites pack protein and peanut-butter flavor into tiny, grab-and-go treats. They’re simple to make, freeze solid for easy storage, and get a glossy dark-chocolate shell for a satisfying crunch.

Ingredients

  • Greek yogurt (about ½ cup — full-fat recommended)
  • Powdered peanut butter (roughly ¼ cup)
  • Smooth peanut butter (1 tablespoon)
  • Maple syrup (½ tablespoon) — or your preferred liquid sweetener
  • Dark chocolate chips (½ cup)
  • Coconut oil (1 teaspoon) — helps the chocolate set shiny
  • Flaky sea salt, optional, for finishing

Instructions

  1. In a bowl, stir together the yogurt, powdered peanut-butter powder, creamy peanut butter, and maple syrup until the mixture is uniformly smooth. Taste and adjust sweetness if you like.
  2. Line a small tray or plate with parchment. Portion the yogurt mixture into uniform mounds (a small cookie scoop works great). Chill them in the freezer for about 10–20 minutes, until they hold their shape and feel firm to the touch.
  3. While the bites firm up, melt the dark chocolate and coconut oil together in short bursts in the microwave or over a double boiler, stirring often until the chocolate is glossy and fluid.
  4. Remove the frozen rounds and quickly dip each one into the melted chocolate, coating fully. Tap off any excess and set them back on the parchment. If you want a salty-sweet finish, sprinkle a tiny pinch of flaky sea salt onto each coated bite before the chocolate hardens.
  5. Return the tray to the fridge (or freezer for faster results) and chill until the coating is completely set, about 15–20 minutes. Store finished bites in an airtight container in the freezer.

Notes

  • Quick tips & swaps
    • For a vegan version, choose a plant-based yogurt and dairy-free chocolate chips.
    • Swap maple syrup for agave, honey (non-vegan), or a calorie-free sweetener as needed.
    • If the chocolate becomes grainy, stir in a drop more coconut oil and warm gently to smooth it.
    • Use powdered peanut butter to keep fat lower while preserving peanut flavor; add a touch more creamy peanut butter for richness if desired.
    • Freeze in single layers with parchment between layers to prevent sticking.
  • Storage
    • Keep the bites frozen in a sealed container for up to about 2–3 weeks. Thaw briefly in the fridge or at room temperature for a few minutes before serving if you prefer a softer center.

Nutrition

Find it online: https://irmacooks.com/high-protein-frozen-peanut-butter-greek-yogurt-bites/