Can I use flavored Greek yogurt?

You can , but plain full-fat gives the cleanest peanut-butter flavor. Vanilla or honey-flavored yogurts may compete with peanut profile. If you use flavored, reduce added sweetener.

What if my bites become icy?

This usually happens with low-fat yogurt or if they partially thaw and refreeze. Use full-fat yogurt and store at a steady freezer temp. Freeze quickly on a tray before transferring to a container.

Are these suitable for kids?

Yes — they’re family-friendly and portion-controlled. Use nut-free spread if serving children with nut allergies.

Can I skip the chocolate dip?

Absolutely. A plain frozen yogurt + peanut-butter bite is still tasty. Or roll in cocoa powder, crushed cereal, or coconut flakes for texture without chocolate.

How long do they stay good?

Up to 3 months in the freezer; 3–4 days in the fridge — but fridge storage makes them softer and less satisfying.

Frozen Peanut Butter Greek Yogurt Bites — Perfect Healthy Protein Snacks

Ingredients

Scale

Yogurt filling

1/2 cup full-fat plain Greek yogurt
1/4 cup powdered peanut butter (PB2, PB Fit, or similar)
1 Tbsp creamy peanut butter
1/2 Tbsp maple syrup (or honey to taste)

Chocolate shell

1/2 cup dark chocolate chips
1 tsp coconut oil

Finishing (optional)

Flaky sea salt

Instructions

Make the filling

In a bowl, stir together the Greek yogurt, powdered peanut butter, a tablespoon of creamy peanut butter, and the maple syrup. Mix until the texture is completely smooth and evenly flavored. Taste and tweak sweetness if you like.

Tip: full-fat yogurt gives the creamiest frozen texture.

Shape & freeze

Line a tray or small plate with parchment. Using a small cookie scoop or spoon, portion the mixture into round mounds (aim for six equal pieces). Place the tray in the freezer and chill until the bites are firm to the touch — roughly 10–30 minutes depending on your freezer.

Prepare the chocolate coating

While the bites firm up, melt the chocolate chips with the coconut oil. Heat in short bursts in the microwave (15–20 seconds), stirring between bursts, or melt gently over a double boiler. Stir until glossy and pourable.

Coat the bites

Working one at a time, lift a frozen bite with a fork, dip it into the melted chocolate to cover, tap off excess, and return it to the parchment. Sprinkle a pinch of flaky sea salt on each before the chocolate sets, if using. When all are coated, move the tray to the fridge (or freezer) until the chocolate hardens.

Tip: freeze the mounds first — dipping works best when they’re thoroughly firm.

Notes

Store & enjoy
- Keep the bites chilled. For short-term use store in the fridge (up to 3–4 days). For long-term stash, layer them with parchment in a freezer container and freeze up to 2–3 months. Thaw a minute at room temperature before biting, or enjoy straight from the freezer for a firmer texture.
Variations & swaps
- Use almond or cashew butter in place of peanut butter.
- Add a scoop of protein powder to the filling for an extra protein boost. Reduce powdered peanut butter slightly if you add dry protein.
- Roll coated bites in crushed nuts or coconut before the chocolate sets for texture.
- Use milk or semi-sweet chips if you prefer a sweeter shell.
Quick troubleshooting: if the chocolate thickens while you’re dipping, warm it for 5–10 seconds in the microwave and stir. If bites get sticky while working, pop the tray back in the freezer for a few minutes to firm up again.

Nutrition

Calories: 900
Fat: 45 g
Carbohydrates: 100 g
Protein: 35 g