I’m sharing Yogurt Bites made with Greek yogurt, peanut butter, honey, and mini chocolate chips that become convenient, protein-rich frozen snacks.
I love when a snack surprises me. These Frozen Greek Yogurt Peanut Butter Bites started as a late night experiment with plain Greek yogurt and peanut butter and wound up my-go-to sweet fix.
They have that cool tangy edge from the yogurt and the salty richness of peanut butter that somehow stops me from reaching for candy, its weird but true. Calling them Peanut Butter Bites feels right because they hit the same comfort but with actual protein.
If you’re curious about odd little treats you might get hooked like I did.
Ingredients
- Greek yogurt: thick, tangy and creamy, packs protein to keep you full longer.
- Greek yogurt also adds calcium and probiotics for gut health, slightly sour.
- Peanut butter: creamy or chunky, calorie dense, good fats and protein.
- Peanut butter gives richness and nutty sweetness, watch portion sizes though.
- Honey or maple syrup: natural sweeteners, adds sugars and depth of flavor.
- Use modest amounts, they raise carbs but taste great and help freeze texture.
- Mini chocolate chips: tiny bursts of chocolate, mostly sugar, adds crunch and joy.
- Choose dark chips for slightly less sugar and more intense chocolate flavor.
Ingredient Quantities
- 1 cup plain Greek yogurt (whole milk or low fat)
- 1/3 cup peanut butter (creamy or chunky, your call)
- 2 tablespoons honey or maple syrup
- 1/3 cup mini chocolate chips
How to Make this
1. Gather 1 cup plain Greek yogurt, 1/3 cup peanut butter, 2 Tbsp honey or maple syrup, and 1/3 cup mini chocolate chips, and set a silicone mold or mini muffin tin lined with paper liners on a tray.
2. If your peanut butter is thick, warm it 5 to 10 seconds in the microwave so it stirs easier; you can also let it sit at room temp for 10 minutes.
3. In a medium bowl, mix the Greek yogurt, peanut butter, and honey or maple syrup until smooth and uniform; a whisk or electric hand mixer works best, but a fork will do if you work at it.
4. Taste quickly and add a bit more sweetener if you want it sweeter, then fold in the mini chocolate chips so they are spread through the mixture.
5. Spoon the mixture into your mold or liners, filling each about three quarters full for easy popping later; a small scoop or a zip top bag with the corner snipped makes the job less messy.
6. Smooth or tap the tray on the counter to settle the mixture and remove air pockets, then press a few extra chips on top if you like for looks.
7. Freeze until firm, about
1.5 to 2 hours for small bites, longer if you made them larger; for best texture freeze 3 hours or overnight.
8. To serve, let sit at room temp 1 to 2 minutes so they loosen, pop them out and keep extras in an airtight container or freezer bag with parchment between layers for up to 2 months.
Equipment Needed
1. Silicone mold or mini muffin tin with paper liners (for shaping and popping out the bites)
2. Medium mixing bowl
3. Whisk or electric hand mixer (or a fork if you’re lazy)
4. Rubber spatula or spoon for folding and scraping the bowl
5. Measuring cups and spoons
6. Small scoop or spoon (or a zip-top bag with corner snipped to pipe)
7. Microwave-safe bowl or small saucepan to warm thick peanut butter a bit
8. Baking tray to hold the mold/tin while you freeze
9. Airtight container or freezer bag plus parchment paper for storing leftovers
FAQ
Frozen Greek Yogurt Peanut Butter Bites Recipe Substitutions and Variations
- Plain Greek yogurt: strained regular plain yogurt (hang in cheesecloth 1-2 hrs to thicken), Icelandic skyr for similar tang and texture, or coconut yogurt if you need dairy-free (flavor will change).
- Peanut butter: almond or cashew butter for a milder nut flavor, sunflower seed butter for nut-free, or tahini if you want a sesame twist.
- Honey or maple syrup: agave nectar for similar sweetness and texture, date syrup or brown rice syrup for a less floral taste, or simple syrup (dissolved sugar) in a pinch.
- Mini chocolate chips: chopped dark or milk chocolate, cacao nibs for crunch and less sweetness, or swap for chopped nuts or dried cherries for extra texture and flavor.
Pro Tips
1. Use whole milk Greek yogurt if you can, it makes these way creamier and less icy; if you only have low fat stir in a tablespoon of cream or a tablespoon of powdered milk so they dont get too icy in the freezer.
2. Warm the peanut butter for 5 to 10 seconds or let it sit at room temp so it blends smooth, otherwise you’ll end up with streaks and clumps and thats annoying.
3. Fill the molds with a small scoop or put the mixture in a zip top bag, snip a tiny corner and pipe it in, way less mess and you get more even bites.
4. Freeze them longer than you think, overnight is best for texture; store in an airtight container with parchment between layers so they dont stick and they keep better.
5. To pop them out easily let them sit at room temp 1 to 2 minutes or dip the bottom of a silicone mold in warm water for a few seconds, works every time.
Frozen Greek Yogurt Peanut Butter Bites Recipe
I'm sharing Yogurt Bites made with Greek yogurt, peanut butter, honey, and mini chocolate chips that become convenient, protein-rich frozen snacks.
2
servings
521
kcal
Equipment: 1. Silicone mold or mini muffin tin with paper liners (for shaping and popping out the bites)
2. Medium mixing bowl
3. Whisk or electric hand mixer (or a fork if you’re lazy)
4. Rubber spatula or spoon for folding and scraping the bowl
5. Measuring cups and spoons
6. Small scoop or spoon (or a zip-top bag with corner snipped to pipe)
7. Microwave-safe bowl or small saucepan to warm thick peanut butter a bit
8. Baking tray to hold the mold/tin while you freeze
9. Airtight container or freezer bag plus parchment paper for storing leftovers
Ingredients
1 cup plain Greek yogurt (whole milk or low fat)
1/3 cup peanut butter (creamy or chunky, your call)
2 tablespoons honey or maple syrup
1/3 cup mini chocolate chips
Directions
- Gather 1 cup plain Greek yogurt, 1/3 cup peanut butter, 2 Tbsp honey or maple syrup, and 1/3 cup mini chocolate chips, and set a silicone mold or mini muffin tin lined with paper liners on a tray.
- If your peanut butter is thick, warm it 5 to 10 seconds in the microwave so it stirs easier; you can also let it sit at room temp for 10 minutes.
- In a medium bowl, mix the Greek yogurt, peanut butter, and honey or maple syrup until smooth and uniform; a whisk or electric hand mixer works best, but a fork will do if you work at it.
- Taste quickly and add a bit more sweetener if you want it sweeter, then fold in the mini chocolate chips so they are spread through the mixture.
- Spoon the mixture into your mold or liners, filling each about three quarters full for easy popping later; a small scoop or a zip top bag with the corner snipped makes the job less messy.
- Smooth or tap the tray on the counter to settle the mixture and remove air pockets, then press a few extra chips on top if you like for looks.
- Freeze until firm, about
- 5 to 2 hours for small bites, longer if you made them larger; for best texture freeze 3 hours or overnight.
- To serve, let sit at room temp 1 to 2 minutes so they loosen, pop them out and keep extras in an airtight container or freezer bag with parchment between layers for up to 2 months.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 214g
- Total number of serves: 2
- Calories: 521kcal
- Fat: 30.4g
- Saturated Fat: 9.9g
- Trans Fat: 0.1g
- Polyunsaturated: 3.1g
- Monounsaturated: 12.3g
- Cholesterol: 8mg
- Sodium: 182mg
- Potassium: 460mg
- Carbohydrates: 47.8g
- Fiber: 3.3g
- Sugar: 40.9g
- Protein: 21.4g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 159mg
- Iron: 1.8mg
