Delicious Frozen Yogurt Peanut Butter Cups

These frozen yogurt peanut butter cups are my favorite way to satisfy my sweet tooth while fueling my body with better-for-you ingredients. They have lots of sweet chocolate peanut butter flavor and a creamy crunchy consistency like some of my favorite candies but are high in protein and low in added sugar for a healthy dessert I feel good about savoring. I try to always have a batch on hand to enjoy as an afternoon pick-me-up or after-dinner treat.

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Equipment You’ll Need

I like to use a silicone muffin pan to create the perfect bite-sized yogurt cups. The silicone material also prevents them from sticking to the pan and allows for easy cleanup. However, a regular muffin pan or cupcake pan will also work. Although, you may want to add liners first.

Or, create mini yogurt bites with a mini muffin pan or an ice cube tray instead! I like to do this when making snacks for my little ones.

How To Make Frozen Yogurt Peanut Butter Cups

1. Add the granola to the bottom of a silicone muffin pan, covering the bottom completely.
2. Mix the Greek yogurt, peanut butter, and protein powder in a bowl.
3. Divide the yogurt mixture between the muffin wells, spreading it out on top of the granola.
4. Freeze until the yogurt hardens slightly.
5. Melt the chocolate chips and coconut oil in 30-second intervals in the microwave, stirring in between until the chocolate is melted and smooth.
6. Spoon or drizzle the melted chocolate on top of the cups, and add your favorite toppings. I like to add a little flaky sea salt and extra granola!
7. Transfer the pan back to the freezer, and freeze until the cups are firm.
8. Let the cups sit at room temperature to soften slightly, and enjoy!

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Tips from Dietitian Jess

I’ve made these several times now and love having a stash in my freezer. Here a few tips to ensure success when making these protein yogurt cups:

• Just lightly crush the granola. I use a rolling pin and press it into the surface of the granola after spreading it on a cutting board. I focus on the larger clusters to break them up without turning the smaller pieces into dust.
• Spread the lightly crushed granola into a thin, even layer on the bottom of each muffin cup using your fingers to move it around so that you don’t have any bare spots. 
• Once you’ve added the yogurt mixture, smooth it out using the back of a spoon or a small spatula. Then, lift the muffin pan up from the counter just a tiny bit (a centimeter or so) and gently drop it back down. Repeat this motion several times to release any air bubbles that may be in the yogurt mixture and to help the granola adhere to the yogurt mixture. This will ensure that when it comes time to pop the frozen cups from the pan that you won’t leave any granola behind in the pan.

How To Store

Once frozen, I recommend transferring your yogurt cups to an airtight container or sealable bag to keep them fresh. Then, keep them in the freezer for up to 4-6 weeks. If you’re planning on eating them right away, you can also transfer them to the fridge for an hour or two. Any longer than that, and they tend to become a bit too soft.

How To Serve

These make a great snack on hot summer days and are a fantastic dessert option for kids and adults alike! I love to enjoy them on their own. However, you can also crumble them over ice cream or smoothie bowls for a little extra flavor and crunch.

Video: DIY Frozen peanut butter cups

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Recipe

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Frozen Yogurt Peanut Butter Cups Recipe

I love to DIY these high-protein peanut butter cups for a nutritious and delicious treat right from my freezer. Using a favorite protein powder boosts each one to 10 grams of protein and only 5 grams of sugar. 

Prep: 15 minsTotal: 15 mins + 2 hours freeze time

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Servings: 12 cups 1x

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Ingredients

• ¾ cup granola of choice, slightly crushed
• 1 ¼ cup plain or vanilla whole milk Greek yogurt
• ⅓ cup natural peanut butter
• ¾ cup Puori Vanilla Protein Powder (68-70 g)
• ⅓ cup semi sweet chocolate chips
• 1 teaspoon coconut oil 
• Optional for topping. flaky sea salt and/or additional granola for topping

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Instructions

1. In a silicone muffin pan add a scant 1 tablespoon of granola to each well. Just so it covers the bottom of the well. 
2. Mix together greek yogurt, peanut butter, and protein powder in a bowl. 
3. Divide the mixture evenly amongst the muffin wells (using about 3 tablespoons per well), scooping it on top of the granola. Spread out the mixture with the back of a spoon into the granola. Then, gently tap the muffin pan on the counter a couple of times to help the yogurt mixture set into the granola.
4. Place the pan in the freezer to harden slightly, about 30 minutes. 
5. Add the chocolate chips and coconut oil to a small microwave-safe dish. Heat for 30 second increments, stirring each time. When it gets close to being melted, reduce to 10 second increments in the microwave. Continue until the chocolate is fully melted and smooth.
6. Remove the yogurt cups from the freezer and spoon or drizzle the melted chocolate over top of the cups. If desired, sprinkle any toppings, such as sea salt or additional granola over top so it sticks to the melted chocolate.
7. Place the muffin pan back into the freezer and freeze until the yogurt cups are firm and ready to serve, at least 45 minutes or overnight.
8. To serve from frozen, let cups sit at room temperature for about 20-30 minutes to soften slightly.
9. Store any leftover muffin cups in the freezer.

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Notes

Use code PUORIXRFD to save 20% on our favorite when protein powder. 

Make It Dairy-Free: I use plain Greek yogurt for this recipe, but you can use your favorite plain or vanilla plant-based Greek yogurt if you need to keep your yogurt cups dairy-free. Make sure to use dairy-free milk chocolate chocolate chips as well, and a plant-based protein powder. 

Make It Peanut-Free: Feel free to use cashew butter, almond butter, sunflower butter, tahini, or any nut or seed butter you like best in place of the creamy peanut butter to keep this recipe peanut-free.

Nutrition Information

• Serving Size: 1 peanut butter cup
• Calories: 145
• Fat: 8 g
• (Sat Fat: 3 g)
• Sodium: 50 mg
• Carbohydrate: 7 g
• (Fiber: 1 g
• Sugar: 5 g)
• Protein: 10 g
• Cholesterol: 15 mg

Dietary

Egg-FreeGluten-free

© The Real Food Dietitians

Recipe By: Stacie Hassing

More Recipes To Try

No-Bake 3-Ingredient Peanut Butter Bites (Nut Free Option)

No Bake Protein Balls: Monster Cookie Edition

Mini Peanut Butter Protein Bars (No-Bake and Easy)

Protein Muffins with Peanut Butter and Chocolate Chips

The photos in this blog post were taken by Rachel Cook of Half Acre House.

This post was made possible by Puori. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

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