Frozen Peanut Butter Yogurt Bites (Printable)

Peanut butter and Greek yogurt frozen into bite-sized rounds, dipped in dark chocolate and finished with flaky sea salt.

# What You'll Need:

→ Filling

01 - 1 cup (250 g) creamy peanut butter
02 - 1 cup (245 g) plain Greek yogurt, full-fat or low-fat
03 - 2 tbsp pure maple syrup or honey
04 - 1 tsp pure vanilla extract

→ Chocolate Coating

05 - 7 oz (200 g) dark chocolate (at least 70% cocoa), chopped
06 - 1 tbsp coconut oil, optional for smoother coating

→ Topping

07 - Flaky sea salt, for sprinkling

# Directions:

01 - Line a baking sheet with parchment paper and set aside.
02 - In a medium bowl, combine the creamy peanut butter, Greek yogurt, maple syrup or honey, and vanilla extract. Stir until the mixture is completely smooth and uniform.
03 - Using a small cookie scoop or a heaping teaspoon, drop mounds of the peanut butter-yogurt mixture onto the prepared baking sheet, spacing them slightly apart. Aim for approximately 24 bite-sized portions.
04 - Place the baking sheet in the freezer and chill for at least 2 hours, or until the bites are completely firm and frozen solid.
05 - About 15 minutes before the freezing time is up, combine the chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, melt over a double boiler.
06 - Remove the frozen bites from the freezer. Using a fork or dipping tool, submerge each bite into the melted chocolate, allowing any excess to drip off. Return each coated bite to the parchment-lined baking sheet.
07 - Immediately sprinkle the top of each chocolate-coated bite with flaky sea salt before the chocolate begins to set.
08 - Return the baking sheet to the freezer for another 10 to 15 minutes, or until the chocolate shell is firm to the touch.
09 - Transfer the finished bites to an airtight container and store in the freezer for up to 1 month. Serve directly from the freezer or let stand for a few minutes to soften slightly.

# Expert Tips:

01 -
  • These bites hit that perfect sweet and salty craving without any baking or fancy equipment.
  • They store beautifully in the freezer for a month, which means you always have a treat waiting.
  • The contrast of creamy frozen filling and snappy dark chocolate is genuinely restaurant quality.
02 -
  • If the filling mixture seems too soft to scoop neatly, chill it in the refrigerator for fifteen minutes and it firms right up.
  • Work quickly when dipping because the frozen bites start melting on contact with warm chocolate, so have everything ready before you start.
  • Coconut oil in the chocolate is technically optional, but skipping it makes coating much harder and the finish less glossy.
03 -
  • Warm your spoon under hot water and dry it between scoops for cleaner, more uniform bites.
  • A splash of espresso powder in the melted chocolate adds depth without tasting like coffee.

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