Frozen Peanut Butter Yogurt Bites (Printable version)
Creamy peanut butter and Greek yogurt frozen, coated in dark chocolate and finished with sea salt for a sweet‑and‑salty bite.
# What you need:
→ Filling
01 - 1 cup creamy peanut butter
02 - 1 cup plain Greek yogurt, full-fat or low-fat
03 - 2 tablespoons pure maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Chocolate Coating
05 - 7 ounces dark chocolate (at least 70% cocoa), chopped
06 - 1 tablespoon coconut oil (optional, for smoother coating)
→ Topping
07 - Flaky sea salt, for sprinkling
# How To:
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 uniformly blended.
03 - Using a spoon or small cookie scoop, portion heaping teaspoons of the mixture onto the prepared baking sheet, spacing them slightly apart. Aim for approximately 24 small mounds.
04 - Transfer the baking sheet to the freezer and chill for at least 2 hours, or until the bites are completely firm and solid throughout.
05 - Near the end of the freezing period, place the chopped dark chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, melt using a double boiler over simmering water.
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 tops of each 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 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 allow to thaw slightly for a creamier texture.
# Expert Advice:
01 -
- The contrast of cold creamy centers against that snap of dark chocolate shell is genuinely addictive.
- They take almost no effort but look like something from a fancy chocolate shop.
02 -
- If the filling mixture seems too soft to scoop, chill it in the refrigerator for fifteen minutes and it will firm up nicely.
- Working quickly when dipping matters because warm chocolate on a hot day will start melting the frozen centers fast.
03 -
- A small cookie scoop makes uniform bites that dip and look much better than uneven spoonfuls.
- Chilling your parchment lined tray in the freezer for ten minutes before scooping helps the bites hold their shape immediately.