Introduction

Frozen yogurt bites are a clever snack that combines creamy Greek yogurt with rich chocolate and peanut butter for a treat that feels indulgent but fuels you with protein. These double chocolate frozen yogurt bites are easy to make and perfect to keep on hand for a quick, satisfying snack or healthier dessert option.

A white plate holds a stack of five round treats covered in shiny dark chocolate, each topped with a generous layer of chopped nuts in light brown and beige tones. The chocolate coating looks smooth and glossy with a few nut pieces fallen around the base of the plate. The plate rests on a soft gray cloth, all placed on a white marbled surface. In the background, there is a white cup with a light brown frothy coffee on a matching white saucer, and a closed book with a light tan cover partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups Greek yogurt (full-fat preferred for creaminess)
1/2 cup + 1 tablespoon peanut butter (creamy)
1/4 cup maple syrup
2 tbsp cocoa powder (sifted)
1/4 tsp salt
1/2 tsp vanilla extract
3/4 cup chocolate chips (bittersweet or your choice)
1 tbsp coconut oil
Peanuts, roughly chopped into 1/4-inch pieces (optional topping)

Instructions

Step 1: In a medium bowl, whisk together the Greek yogurt, peanut butter, maple syrup, sifted cocoa powder, salt, and vanilla extract until smooth and creamy, about 1-2 minutes. Sifting the cocoa powder ensures no lumps and even chocolate flavor.
Step 2: Line a baking sheet or shallow tray with parchment paper. Using a small spoon or melon baller, scoop about 1 tablespoon-sized portions of the yogurt mixture onto the tray, spacing them about 1 inch apart. Freeze for 1-2 hours until solid and firm to the touch.
Step 3: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well in between, until melted and smooth (about 1 to 1.5 minutes total). Let cool for 1-2 minutes so the chocolate is still pourable but not hot.
Step 4: Remove the frozen yogurt bites from the freezer. Quickly dip each bite into the melted chocolate, coating all sides. Use a fork to lift them out of the chocolate, letting excess drip off. While the chocolate is still soft, sprinkle with chopped peanuts and press gently to stick.
Step 5: Place the coated bites back on the parchment-lined tray and freeze for 15 minutes to set the chocolate. Once firm, transfer to an airtight container and keep frozen until ready to enjoy.

Tips & Variations

Use full-fat Greek yogurt for the creamiest texture, but 2% or non-fat yogurt will work with a slightly icier result.
Swap peanut butter for any creamy nut or seed butter like almond or cashew.
Replace maple syrup with honey or agave nectar for sweetness.
Try different chocolate coatings such as dark, milk, or white chocolate.
Use other toppings like chopped almonds, crushed pretzels, or sea salt flakes instead of peanuts.
Always line trays with parchment paper or a silicone mat to make removing the bites easier and avoid sticking.
To prevent chocolate from seizing or becoming grainy, melt it slowly and stir often.

Storage

Store your frozen yogurt bites in an airtight container or freezer bag with parchment paper between layers to prevent sticking. Keep them in the freezer for up to 2 months. Serve straight from the freezer for a crunchy texture or let sit at room temperature for 2-3 minutes if you prefer them a bit softer.

How to Serve

A white plate holds five round chocolate-covered treats stacked in a small pile. Each treat is coated in smooth dark chocolate and topped with a generous layer of crushed nuts that vary in size and color from pale beige to light brown. The plate rests on a folded gray cloth over a white marbled surface. In the background, a white cup on a white saucer contains a light brown cappuccino with frothy foam on top, and a book with a tan cover lies partially out of frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of Greek yogurt is best for these bites?

Full-fat Greek yogurt is ideal for a creamy, rich texture that holds up well in the freezer. However, 2% or non-fat Greek yogurt also works but may produce a slightly icier bite. Choose plain, unsweetened yogurt to balance the sweetness in the recipe.

Can I use regular yogurt instead of Greek yogurt?

Yes, but regular yogurt has more liquid and less protein. To thicken it, strain the yogurt through cheesecloth for about 30 minutes before using. This will remove excess moisture and help the bites hold their shape better.