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Frozen Yogurt Peanut Butter Cups Recipe

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4.3 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes (includes freezing times)
  • Yield: 12 servings
  • Diet: Low Fat

Description

These Frozen Yogurt Peanut Butter Cups are a delicious and healthy treat perfect for a quick snack or dessert. Combining creamy Greek yogurt, natural peanut butter, and protein powder layered over a crunchy granola base, and topped with a smooth layer of melted semi-sweet chocolate, these cups freeze into a perfect bite-sized indulgence. Enhanced with optional sea salt or extra granola toppings, they offer a balanced blend of flavors and textures that are also high in protein and wholesome ingredients.

Ingredients

Base

  • ¾ cup granola of choice, slightly crushed

Yogurt Mixture

  • 1 ¼ cup plain or vanilla whole milk Greek yogurt
  • ⅓ cup natural peanut butter
  • ¾ cup Puori Vanilla Protein Powder (approximately 68-70 g)

Topping

  • ⅓ cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil
  • Optional: flaky sea salt and/or additional granola for topping

Instructions

  1. Prepare the granola base: In a silicone muffin pan, add about 1 tablespoon of slightly crushed granola to each well, just enough to cover the bottom evenly.
  2. Mix the yogurt filling: In a medium bowl, combine the Greek yogurt, natural peanut butter, and vanilla protein powder until smooth and well blended.
  3. Fill muffin wells: Evenly divide the yogurt mixture among the muffin pan wells, using approximately 3 tablespoons per well. Scoop the mixture on top of the granola base and spread it out gently with the back of a spoon. Tap the muffin pan on the counter a few times to help the yogurt mixture settle into the granola.
  4. Freeze to set: Place the muffin pan into the freezer and let it chill for about 30 minutes until the mixture hardens slightly.
  5. Melt the chocolate topping: In a small microwave-safe dish, combine semi-sweet chocolate chips and coconut oil. Heat in 30-second intervals, stirring thoroughly each time until the chocolate begins to melt. When it’s almost melted, switch to 10-second increments, stirring frequently until the chocolate is fully smooth and melted.
  6. Add chocolate topping: Remove the muffin pan from the freezer and spoon or drizzle the melted chocolate over each yogurt cup. If desired, sprinkle flaky sea salt or extra granola on top to stick to the melted chocolate.
  7. Final freezing: Return the muffin pan to the freezer and freeze the yogurt cups for at least 45 minutes or overnight until they are firm and ready to serve.
  8. Serving suggestion: To serve, remove cups from the freezer and allow them to sit at room temperature for 20-30 minutes so they soften slightly for easier eating.
  9. Storage: Store any leftover cups in the freezer in an airtight container to maintain freshness and texture.

Notes

  • Use a silicone muffin pan for easier removal of the frozen cups.
  • You can substitute the Puori Vanilla Protein Powder with any vanilla or unflavored protein powder of your choice.
  • Adjust sweetness by choosing plain or vanilla yogurt and semi-sweet or dark chocolate chips according to taste preference.
  • If you have a nut allergy, substitute peanut butter with almond butter or sunflower seed butter.
  • For a lower calorie version, opt for low-fat Greek yogurt.
  • The yogurt cups are best stored frozen and consumed within one week for optimal texture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (including melting chocolate)
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Find it online: https://sarabaking.com/frozen-yogurt-peanut-butter-cups-recipe/