Description

These Homemade High Protein Double Chocolate Frozen Yogurt Bites are a delicious, protein-packed snack that feels like a healthy dessert. Combining creamy Greek yogurt, rich peanut butter, and cocoa powder, these bites are dipped in melted chocolate and sprinkled with chopped peanuts for a satisfying crunch. They are perfect for on-the-go snacking, post-workout fuel, or a guilt-free sweet treat, easy to prep and ready to enjoy right from the freezer.

Ingredients

Scale

For the Yogurt Bites

1 1/4 cups Greek yogurt (preferably full-fat such as Fage Total 5%)
1/2 cup + 1 tablespoon creamy peanut butter (e.g., Jif Creamy)
1/4 cup maple syrup
2 tbsp cocoa powder (sifted to remove lumps)
1/4 tsp salt
1/2 tsp vanilla extract

For the Chocolate Coating

3/4 cup chocolate chips (60% cacao bittersweet recommended, e.g., Ghirardelli)
1 tbsp coconut oil (to help chocolate set with a soft snap)

For the Topping (Optional)

Peanuts, roughly chopped into 1/4-inch pieces

Instructions

Prepare the Yogurt Base Mixture: In a medium bowl, whisk together the Greek yogurt, peanut butter, maple syrup, sifted cocoa powder, salt, and vanilla extract until the mixture is completely smooth and homogenous. Sifting the cocoa powder helps avoid lumps and gritty texture. Stir for 1-2 minutes until creamy and well combined.
Shape and Freeze the Yogurt Bites: Line a baking sheet or shallow tray with parchment paper. Using a small spoon or melon baller (about 1 tablespoon size), scoop the yogurt mixture onto the tray, spacing approximately 1 inch apart. Freeze the bites for 1-2 hours until they are completely solid and firm to the touch. This step ensures the bites hold their shape during chocolate coating.
Melt the Chocolate Coating: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each, until melted and smooth, about 1 to 1.5 minutes total. The coconut oil thins the chocolate for a thin, snappy coating. Let the chocolate cool for 1-2 minutes before use to prevent melting the frozen yogurt bites.
Dip, Coat, and Garnish the Bites: Quickly remove the frozen yogurt bites from the freezer and dip each into the melted chocolate, covering all sides. Use a fork or dipping tool to lift the bites and tap off excess chocolate. Immediately sprinkle with the chopped peanuts, pressing gently to help them adhere. The 1/4-inch chopped peanuts provide a pleasant crunchy contrast without being too chunky.
Final Freeze and Serve: Place the chocolate-coated bites back on the parchment-lined tray and freeze for 15 minutes to set the chocolate coating. Once firm, transfer the bites to an airtight container and store in the freezer for up to 2 weeks. Serve straight from the freezer for the best contrast of creamy yogurt and crisp chocolate shell, or allow to sit at room temperature for 2-3 minutes for a softer texture.

Notes

Use parchment paper or a silicone mat when freezing to prevent sticking and ease removal.
Do not overheat the chocolate during melting to avoid grainy texture; microwave in short intervals and stir well.
Work in small batches during dipping to keep bites frozen and prevent melting.
If the chocolate coating is too thick, add an extra teaspoon of coconut oil to thin it out for a smoother finish.
Full-fat Greek yogurt yields the creamiest, least icy texture, but 2% or non-fat yogurt can be used if preferred.
Feel free to substitute peanut butter with other smooth nut or seed butters like almond or cashew butter.
Maple syrup can be replaced with honey or agave nectar as alternative sweeteners.
Different chocolate types (dark, milk, white) can be used for coating, depending on preference.
Alternate toppings such as chopped almonds, cashews, pecans, crushed pretzels, or sea salt flakes work well.

Prep Time: 15 minutes
Cook Time: 2 hours (including freezing time)
Category: Snack
Method: Freezing
Cuisine: American

Keywords: high protein frozen yogurt bites, chocolate frozen yogurt snacks, healthy frozen treats, peanut butter frozen bites, no-bake frozen desserts