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Frozen Yogurt Peanut Butter Cups Recipe

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4.4 from 10 reviews

These Frozen Yogurt Peanut Butter Cups are a delicious, high-protein treat perfect for a nutritious snack or dessert. Combining creamy Greek yogurt, natural peanut butter, vanilla protein powder, and a crunchy granola base, they come together quickly and freeze into a satisfying frozen cup. The chocolate topping adds a rich, indulgent layer, making these cups both healthy and decadent with only about 5 grams of sugar and 10 grams of protein per serving.

  • Total Time: 15 minutes prep + 2 hours freeze time
  • Yield: 12 cups

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

  1. Prepare the Muffin Pan: In a silicone muffin pan, add a scant 1 tablespoon of slightly crushed granola to each well, just enough to cover the bottom.
  2. Mix Yogurt Base: In a bowl, combine the Greek yogurt, natural peanut butter, and vanilla protein powder. Mix well until smooth and evenly blended.
  3. Assemble Cups: Divide the yogurt mixture evenly among the muffin wells, using about 3 tablespoons per cup. Spoon it on top of the granola and spread it gently with the back of a spoon to cover the granola fully. Tap the pan gently on the counter a few times to help the mixture settle.
  4. Initial Freeze: Place the muffin pan in the freezer for about 30 minutes to allow the yogurt mixture to harden slightly.
  5. Melt Chocolate: In a small microwave-safe dish, combine the semi-sweet chocolate chips and coconut oil. Heat in the microwave in 30-second increments, stirring after each, then switch to 10-second increments as it nears melting. Stir until the chocolate is fully melted and smooth.
  6. Add Chocolate Topping: Remove the yogurt cups from the freezer. Spoon or drizzle the melted chocolate evenly over each cup. If desired, sprinkle flaky sea salt or additional granola on top to adhere to the chocolate.
  7. Final Freeze: Return the muffin pan to the freezer and freeze for at least 45 minutes or preferably overnight until the cups are firm and fully set.
  8. Serve: To serve, let the frozen cups sit at room temperature for 20-30 minutes to soften just slightly for easier eating.
  9. Storage: Store any leftover peanut butter cups in the freezer in an airtight container to maintain freshness.

Notes

  • Use a silicone muffin pan to make removal easier once frozen.
  • You can substitute any flavored protein powder, but vanilla complements this recipe best.
  • Adjust the sweetness by choosing sweetened or plain Greek yogurt and chocolate chips accordingly.
  • Let the cups soften a bit before eating to avoid too hard a texture.
  • Use natural peanut butter without added sugar or oils for a healthier option.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/frozen-yogurt-peanut-butter-cups-recipe/