Frozen Peanut Butter Yogurt Bites (Printer-friendly)

Frozen peanut butter and Greek yogurt bites dipped in dark chocolate, topped with flaky sea salt.

# What You Need:

→ Peanut Butter Yogurt 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

→ Dark Chocolate Coating

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

→ Finishing

07 - Flaky sea salt, for sprinkling

# How to Make It:

01 - Line a baking sheet with parchment paper and set aside.
02 - In a medium mixing bowl, combine the creamy peanut butter, Greek yogurt, maple syrup (or honey), and vanilla extract. Stir until the mixture is completely smooth and well blended.
03 - Using a spoon or small cookie scoop, drop heaping teaspoons of the filling onto the prepared baking sheet, spacing them slightly apart. You should get approximately 24 small mounds.
04 - Place the baking sheet in the freezer for at least 2 hours, or until the bites are completely firm and frozen solid.
05 - About 10 minutes before the freezing time is up, place the chopped dark chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each burst, until the chocolate is fully melted and smooth. Alternatively, melt using a double boiler.
06 - Remove the frozen bites from the freezer. Using a fork or dipping tool, dip each frozen 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 tops 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 10–15 minutes, or until the chocolate coating 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 sit for a few minutes to soften slightly.

# Expert Tips:

01 -
  • They hit that perfect sweet and salty balance that makes it impossible to stop at just one.
  • No baking required, which means your kitchen stays cool and cleanup is almost embarrassingly easy.
02 -
  • If the peanut butter filling feels too soft to scoop neatly, pop it in the fridge for fifteen minutes and it will firm up beautifully.
  • Working with too warm chocolate or not cold enough bites is the fastest route to a messy kitchen and a frustrated cook.
03 -
  • Chill your bowl and spoon before mixing the filling to keep everything thick and easy to scoop.
  • Tapping the fork on the edge of the chocolate bowl three times is the sweet spot for shaking off excess without also losing the bite itself.

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