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Frozen Yogurt Peanut Butter Cups Recipe

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3.8 from 9 reviews

  • Author: Emma
  • Total Time: 15 mins prep + 2 hours freezing
  • Yield: 12 cups
  • Diet: Low Fat

Description

These Frozen Yogurt Peanut Butter Cups are a high-protein, low-sugar treat perfect for a nutritious snack or dessert. Combining creamy Greek yogurt, natural peanut butter, and vanilla protein powder, layered over a crunchy granola base and topped with a smooth chocolate shell, these cups freeze into a deliciously satisfying bite. Easy to prepare and freezer-friendly, they provide about 10 grams of protein each with only 5 grams of sugar, making them a guilt-free indulgence.

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 granola base: 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 filling: In a bowl, combine the Greek yogurt, natural peanut butter, and vanilla protein powder thoroughly until smooth and well blended.
  3. Fill muffin wells: Divide the yogurt mixture evenly among the muffin pan wells, using about 3 tablespoons per well, placing it on top of the granola layer. Spread the mixture evenly using the back of a spoon, then gently tap the pan on the counter to help the mixture settle and integrate with the granola.
  4. Freeze to set: Place the filled muffin pan into the freezer and allow the yogurt cups to harden slightly, approximately 30 minutes.
  5. Melt chocolate topping: In a microwave-safe bowl, combine the semi sweet chocolate chips and coconut oil. Heat in 30-second increments, stirring between each, then switch to 10-second increments as the chocolate nears melting, until fully smooth and melted.
  6. Add chocolate layer: Remove the partially frozen yogurt cups from the freezer and spoon or drizzle the melted chocolate over each cup. While the chocolate is still melted, optionally sprinkle flaky sea salt or additional granola over the top so it adheres well.
  7. Final freeze: Return the muffin pan to the freezer and freeze until the cups are fully firm and ready to serve, at least 45 minutes or preferably overnight for best texture.
  8. Serve: To serve, remove cups from the freezer and let them sit at room temperature for 20-30 minutes to soften slightly for optimal eating consistency.
  9. Storage: Keep any leftover peanut butter cups stored in the freezer to maintain freshness and firmness.

Notes

  • Using a silicone muffin pan helps with easy removal of the frozen cups.
  • You can substitute the protein powder with your preferred flavor as long as it complements the peanut butter and vanilla profile.
  • Adjust the amount of granola to your texture preference for crunch versus creaminess.
  • If you want a dairy-free version, try Greek-style plant-based yogurts and ensure your chocolate chips are vegan.
  • Make sure not to overheat the chocolate to avoid burning; stirring frequently helps ensure smooth melting.
  • Letting the cups soften slightly before eating improves texture and flavor release.
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Category: No-Cook
  • Method: No-Cook
  • Cuisine: American

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