I perfected a Frozen Greek Yogurt recipe blending peanut butter and mini chocolate chips into protein-packed bites with a simple twist you’ll want to read about.
I don’t want to sound dramatic but Frozen Greek Yogurt has totally changed my snack game. I keep making tiny Peanut Butter Bites that tuck creamy Greek yogurt and peanut butter into each bite, and somehow they feel like a treat you can justify.
Theyre chill, a little addictive, and somehow smarter than the usual frozen sweet I reach for. Every spoonful makes me wonder which flavor twist will work next, and I catch myself opening the freezer just to stare at them.
If you like quick, no-fuss dessert vibes that actually fill you up, this will make you experiment.
Ingredients
- Thick, tangy, big on protein that helps keep you full.
- Creamy or chunky, gives healthy fats and calories for energy.
- Natural sweetener, adds moisture and a touch of antioxidants.
- Little bursts of chocolate, add sugar and fun texture.
- Yogurt gives calcium for bones and some probiotics sometimes.
- Protein heavy snack, fibre is low unless using peanut butter with nuts.
- Sweetness from chips or syrup balances yogurt s slight tang.
- Small frozen bites control portions, easy to snack without overdoing it.
- Creamy yogurt meets crunchy chips, peanut butter adds chew.
- Bites are fun and portable, kids usually love the sweet chocolate bits.
Ingredient Quantities
- 1 cup greek yogurt (plain, whole milk or low fat)
- 1/3 cup peanut butter (smooth or crunchy, whatever you got)
- 2 tablespoons honey or maple syrup
- 1/3 cup mini chocolate chips
How to Make this
1. Gather your stuff: 1 cup greek yogurt (plain, whole milk or low fat), 1/3 cup peanut butter (smooth or crunchy), 2 tablespoons honey or maple syrup, 1/3 cup mini chocolate chips. If peanut butter is stiff warm it 10 seconds in the microwave so it mixes easier.
2. Let the yogurt sit at room temp for 5 minutes so it loosens up a bit, makes mixing easier.
3. In a medium bowl stir together the yogurt, peanut butter and honey or maple syrup until smooth and well combined. A whisk or fork works fine, a hand mixer is overkill but ok.
4. Fold in 1/3 cup mini chocolate chips with a spatula, saving a few extra chips to sprinkle on top if you want.
5. Spoon or pipe the mixture into silicone molds, an ice cube tray, or a mini muffin tin lined with paper liners. Aim for about 1 tablespoon per bite so they freeze evenly.
6. Sprinkle the reserved chocolate chips on top and press them lightly so they stick.
7. Freeze until solid, about 1 to 2 hours for firm bites. If you want rock hard ones wait longer, like 3 to 4 hours.
8. Pop the bites out of the molds and transfer to an airtight container or freezer bag. Place parchment between layers so they dont stick.
9. Store in the freezer for best quality up to 2 months but honestly they taste best within 1 to 2 weeks.
10. Let frozen bites sit at room temp for 2 to 5 minutes before eating so they soften a little, or enjoy straight from the freezer if you like them extra cold.
Equipment Needed
1. Measuring cups and spoons (one cup, 1 3rd cup, tablespoons)
2. Medium mixing bowl
3. Whisk or just a fork — either works fine
4. Rubber or silicone spatula for folding
5. Microwave safe small bowl or small saucepan to warm the peanut butter
6. Silicone molds, ice cube tray, or a mini muffin tin with paper liners
7. Small spoon or a piping bag to portion the mixture (about 1 tablespoon each)
8. Baking sheet or tray to carry the molds to the freezer
9. Parchment paper plus an airtight container or freezer bags for storing the bites
FAQ
Frozen Greek Yogurt Peanut Butter Bites Recipe Substitutions and Variations
- Greek yogurt: plain regular yogurt, Icelandic skyr, or blended cottage cheese for a thicker bite — skyr’s closest in texture if you want that dense creamy feel.
- Peanut butter: almond butter, cashew butter, or sunflower seed butter for a nut free option, just use the same amount and taste as you go.
- Honey or maple syrup: agave nectar, date syrup, or simple syrup (1 tbsp sugar dissolved in 1 tbsp hot water) for a neutral sweetener swap.
- Mini chocolate chips: chopped dark chocolate, cacao nibs for crunch, or chopped dried fruit like raisins/cranberries if you want less sweetness.
Pro Tips
– Warm the peanut butter gently by placing the jar in a bowl of hot tap water for a minute or two instead of nuking it, that way it mixes smooth without getting too runny. If you do use the microwave, go in 5 second bursts, stir, repeat; dont overheat it or the texture gets weird.
– Chill the mixed batter for 10 to 20 minutes before scooping so the chips dont all sink and the mixture firms up a bit. If you want really firm bites that dont weep, whisk in a teaspoon of cornstarch or a half teaspoon of unflavored gelatin dissolved in a splash of warm water.
– Use a piping bag or a zip-top bag with a corner snipped to fill molds or liners. It makes each bite the same size, less mess, and no need to smush with spoons.
– Freeze the tray on a flat surface first until mostly solid, then transfer the pieces to a freezer bag with parchment between layers. This prevents sticking and keeps shapes intact. If you press a couple extra chips on top right after filling they’ll look nicer and stay put.
– For best texture and flavor, eat them after sitting 2 to 5 minutes at room temp so they soften a little. Want a flavor bump? sprinkle a tiny pinch of flaky sea salt on top before freezing or add a dusting of cinnamon for warmth.
Frozen Greek Yogurt Peanut Butter Bites Recipe
I perfected a Frozen Greek Yogurt recipe blending peanut butter and mini chocolate chips into protein-packed bites with a simple twist you'll want to read about.
4
servings
282
kcal
Equipment: 1. Measuring cups and spoons (one cup, 1 3rd cup, tablespoons)
2. Medium mixing bowl
3. Whisk or just a fork — either works fine
4. Rubber or silicone spatula for folding
5. Microwave safe small bowl or small saucepan to warm the peanut butter
6. Silicone molds, ice cube tray, or a mini muffin tin with paper liners
7. Small spoon or a piping bag to portion the mixture (about 1 tablespoon each)
8. Baking sheet or tray to carry the molds to the freezer
9. Parchment paper plus an airtight container or freezer bags for storing the bites
Ingredients
1 cup greek yogurt (plain, whole milk or low fat)
1/3 cup peanut butter (smooth or crunchy, whatever you got)
2 tablespoons honey or maple syrup
1/3 cup mini chocolate chips
Directions
- Gather your stuff: 1 cup greek yogurt (plain, whole milk or low fat), 1/3 cup peanut butter (smooth or crunchy), 2 tablespoons honey or maple syrup, 1/3 cup mini chocolate chips. If peanut butter is stiff warm it 10 seconds in the microwave so it mixes easier.
- Let the yogurt sit at room temp for 5 minutes so it loosens up a bit, makes mixing easier.
- In a medium bowl stir together the yogurt, peanut butter and honey or maple syrup until smooth and well combined. A whisk or fork works fine, a hand mixer is overkill but ok.
- Fold in 1/3 cup mini chocolate chips with a spatula, saving a few extra chips to sprinkle on top if you want.
- Spoon or pipe the mixture into silicone molds, an ice cube tray, or a mini muffin tin lined with paper liners. Aim for about 1 tablespoon per bite so they freeze evenly.
- Sprinkle the reserved chocolate chips on top and press them lightly so they stick.
- Freeze until solid, about 1 to 2 hours for firm bites. If you want rock hard ones wait longer, like 3 to 4 hours.
- Pop the bites out of the molds and transfer to an airtight container or freezer bag. Place parchment between layers so they dont stick.
- Store in the freezer for best quality up to 2 months but honestly they taste best within 1 to 2 weeks.
- Let frozen bites sit at room temp for 2 to 5 minutes before eating so they soften a little, or enjoy straight from the freezer if you like them extra cold.
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: 108g
- Total number of serves: 4
- Calories: 282kcal
- Fat: 17.35g
- Saturated Fat: 6.33g
- Trans Fat: 0.1g
- Polyunsaturated: 3.1g
- Monounsaturated: 6.63g
- Cholesterol: 7.5mg
- Sodium: 68mg
- Potassium: 278mg
- Carbohydrates: 24.3g
- Fiber: 2.15g
- Sugar: 20.4g
- Protein: 11.08g
- Vitamin A: 50IU
- Vitamin C: 0mg
- Calcium: 83.25mg
- Iron: 0.78mg
