I combined creamy Greek yogurt, peanut butter, and mini chocolate chips into Frozen Greek Yogurt bites that hide a clever protein-packed twist you’ll have to read on to find.
I stumbled on this idea when I wanted something cool after a workout and ended up obsessed. Thick Greek yogurt and peanut butter turn into tiny, creamy pops that feel like dessert but still pack a protein punch.
These Frozen Greek Yogurt treats, which I call Peanut Butter Bites, are weirdly simple and stubbornly satisfying. I love that they’re portable, not too sweet, and you can eat them straight from the tray, no drama.
The first time I made them they looked imperfect, like little snow lumps, but tasted so good I ate half the batch before they even fully froze.
Ingredients
- Greek yogurt packs lots of protein, creamy texture, and a mild tang.
- Adds thickness so bites dont melt fast, you know, holds together.
- Peanut butter brings healthy fats and protein, plus rich nutty flavor.
- Makes them satisfyingly dense and filling, dont skip the natural kind.
- Liquid sweetener tames tartness, adds sweetness and slight floral or maple notes.
- Use sparingly or theyll get too sweet, but they balance flavors nicely.
- Chocolate chips deliver little pops of sweetness and melty chocolate bits.
- They add sugar so watch portions, but hey theyre worth it sometimes.
Ingredient Quantities
- 1 cup Greek yogurt, plain (full fat or nonfat, your choice)
- 1/3 cup peanut butter, creamy or natural, whichever you prefer
- 2 tablespoons honey or maple syrup (liquid sweetener)
- 1/3 cup mini chocolate chips
How to Make this
1. Gather everything: 1 cup plain Greek yogurt, 1/3 cup peanut butter, 2 tbsp honey or maple syrup, 1/3 cup mini chocolate chips, plus a silicone mold or mini muffin tin and a baking sheet.
2. If your peanut butter is stiff warm it 8 to 12 seconds in the microwave so it mixes easier, stir till smooth.
3. In a medium bowl combine the yogurt, peanut butter and honey or maple syrup, mix until silky and even, no streaks of peanut butter.
4. Fold in about 3/4 of the mini chocolate chips so they get distributed, keep some chips back to press on top later.
5. Transfer the mixture to a piping bag or a zip top bag with a corner snipped, or just use a small spoon if you want it messy.
6. Pipe or spoon heaping teaspoons into your molds or liners on the baking sheet, gently tap the tray so air bubbles rise and the tops settle.
7. Press the reserved mini chips onto the top of each bite so you get chocolate on the surface and they look prettier.
8. Freeze the tray flat for at least 2 to 4 hours, overnight is best for fully firm centers.
9. Pop the bites out, store in an airtight container with parchment between layers and keep in the freezer; they stay best for about 2 weeks.
10. Let a few sit at room temp for 2 to 3 minutes before eating so they soften just enough, enjoy as a cool protein-packed snack.
Equipment Needed
1. Measuring cups and spoons (1 cup, 1/3 cup, 2 tbsp)
2. Medium mixing bowl
3. Rubber spatula or sturdy spoon for stirring
4. Microwave safe bowl or small dish to warm the peanut butter
5. Silicone mold or mini muffin tin plus a baking sheet underneath
6. Piping bag or zip-top bag (or just a small spoon if you wanna be messy)
7. Teaspoon or small cookie scoop for portioning
8. Airtight freezer-safe container and parchment paper for storing
FAQ
Frozen Greek Yogurt Peanut Butter Bites Recipe Substitutions and Variations
- Greek yogurt: swap for plain regular yogurt, Icelandic skyr, or a thick coconut yogurt (dairy free) — any that’s thick will freeze best.
- Peanut butter: try almond butter, sunflower seed butter (nut free), or cashew butter, tahini also works if you like sesame notes.
- Honey or maple syrup: sub agave nectar, date syrup, or 2 tablespoons brown sugar dissolved in a little warm water.
- Mini chocolate chips: use chopped dark chocolate, cacao nibs for extra crunch, or dried cranberries/raisins for a fruity twist.
Pro Tips
1. Warm the peanut butter in short bursts and stir till totally smooth, otherwise it clumps and makes the mixture streaky — if the natural stuff has separated just stir the oil back in, don’t overdo the heat or it gets greasy.
2. Partially firm the bites before you press the final chips on top, that way the chips actually stick and dont sink or slide off when you move the tray.
3. Use full fat Greek yogurt or add a tablespoon of cream or powdered milk if you want a creamier, less icy texture, and a tiny pinch of flaky salt brings out the peanut chocolate flavor like crazy.
4. Freeze flat on a rigid sheet so they set evenly, store stacked with parchment between layers in an airtight container, and let them sit a couple minutes at room temp before eating so they soften enough to taste good not like frozen chalk.
Frozen Greek Yogurt Peanut Butter Bites Recipe
I combined creamy Greek yogurt, peanut butter, and mini chocolate chips into Frozen Greek Yogurt bites that hide a clever protein-packed twist you'll have to read on to find.
2
servings
561
kcal
Equipment: 1. Measuring cups and spoons (1 cup, 1/3 cup, 2 tbsp)
2. Medium mixing bowl
3. Rubber spatula or sturdy spoon for stirring
4. Microwave safe bowl or small dish to warm the peanut butter
5. Silicone mold or mini muffin tin plus a baking sheet underneath
6. Piping bag or zip-top bag (or just a small spoon if you wanna be messy)
7. Teaspoon or small cookie scoop for portioning
8. Airtight freezer-safe container and parchment paper for storing
Ingredients
-
1 cup Greek yogurt, plain (full fat or nonfat, your choice)
-
1/3 cup peanut butter, creamy or natural, whichever you prefer
-
2 tablespoons honey or maple syrup (liquid sweetener)
-
1/3 cup mini chocolate chips
Directions
- Gather everything: 1 cup plain Greek yogurt, 1/3 cup peanut butter, 2 tbsp honey or maple syrup, 1/3 cup mini chocolate chips, plus a silicone mold or mini muffin tin and a baking sheet.
- If your peanut butter is stiff warm it 8 to 12 seconds in the microwave so it mixes easier, stir till smooth.
- In a medium bowl combine the yogurt, peanut butter and honey or maple syrup, mix until silky and even, no streaks of peanut butter.
- Fold in about 3/4 of the mini chocolate chips so they get distributed, keep some chips back to press on top later.
- Transfer the mixture to a piping bag or a zip top bag with a corner snipped, or just use a small spoon if you want it messy.
- Pipe or spoon heaping teaspoons into your molds or liners on the baking sheet, gently tap the tray so air bubbles rise and the tops settle.
- Press the reserved mini chips onto the top of each bite so you get chocolate on the surface and they look prettier.
- Freeze the tray flat for at least 2 to 4 hours, overnight is best for fully firm centers.
- Pop the bites out, store in an airtight container with parchment between layers and keep in the freezer; they stay best for about 2 weeks.
- Let a few sit at room temp for 2 to 3 minutes before eating so they soften just enough, enjoy as a cool protein-packed snack.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 214g
- Total number of serves: 2
- Calories: 561kcal
- Fat: 34.8g
- Saturated Fat: 12.6g
- Trans Fat: 0.05g
- Polyunsaturated: 6.5g
- Monounsaturated: 13.9g
- Cholesterol: 17.5mg
- Sodium: 223.5mg
- Potassium: 555mg
- Carbohydrates: 46.9g
- Fiber: 3.35g
- Sugar: 41g
- Protein: 21.8g
- Vitamin A: 175IU
- Vitamin C: 0.1mg
- Calcium: 179.5mg
- Iron: 1.59mg