I turned Greek Yogurt Bites into a peanut butter and chocolate chip freezer snack using one clever pantry swap.

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I never thought plain Greek yogurt could masquerade as dessert, but these Peanut Butter Bites made me eat my words. With plain Greek yogurt and creamy peanut butter the flavor is tangy, nutty and a little bit stubborn in the best way.

They show up at parties like tiny troublemakers, labeled as Greek Yogurt Bites but stealing everyones attention. Somehow both light and satisfyingly rich, you’ll be surprised how fast they disappear.

I promise you’ll want to hide a few for later, even if you say you wont.

Ingredients

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Thick, tangy and creamy, packs protein and calcium, adds bright tartness and body.
Rich, nutty and creamy, gives healthy fats and protein, makes them satisfyingly filling.
Natural sugars that sweeten, add moisture and chewiness, also bring floral notes.
A little vanilla rounds flavors, adds warmth and mild sweetness to whole mix.
Tiny choc pockets that melt in spots, add bitter-sweet hits and crunch.
Optional powder helps firm frozen texture, keeps bites from getting icy, simple trick.
A tiny pinch balances sweetness, sharpens peanut and chocolate flavors, subtle but key.
Optional melted chocolate for drizzling, adds glossy finish and deeper cocoa notes.

Ingredient Quantities

2 cups plain Greek yogurt (about 16 oz or 450 g)

1/2 cup creamy peanut butter (about 120 g)

3 tablespoons honey or maple syrup

1 teaspoon pure vanilla extract

1/8 teaspoon fine sea salt

1/3 cup mini chocolate chips (about 55 g)

2 ounces dark or semi sweet chocolate (for melting, optional)

2 tablespoons nonfat dry milk powder or 1 tablespoon cornstarch (optional, to help firm)

How to Make this

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1. Line a mini muffin tin with paper liners or use a silicone mold, or put a parchment lined baking sheet ready, and chill it in the freezer for 5 minutes while you mix things up, this helps the bites set faster.

2. If you want extra firm, strain the Greek yogurt in a fine mesh sieve or cheesecloth over a bowl for 20 to 30 minutes to remove excess whey, otherwise just use it straight from the container.

3. In a medium bowl, whisk together the peanut butter, honey or maple syrup, vanilla and sea salt until smooth; if your peanut butter is stiff warm it 10 seconds in the microwave so it mixes easier.

4. Fold the peanut butter mixture into the yogurt until evenly combined, then whisk in the optional nonfat dry milk powder or cornstarch now if you chose to use them they help reduce ice crystals and make the bites less chalky.

5. Stir in the mini chocolate chips, leaving a few aside to press on top of each bite later so they look nice.

6. Use a small cookie scoop or spoon to portion the mixture into your prepared liners or molds, pressing lightly to remove air pockets, then top each with the reserved chips.

7. Freeze until solid, at least 2 to 3 hours or overnight for best texture.

8. If you want a chocolate coating, melt the 2 ounces chocolate in 15 to 20 second microwave bursts stirring between, or melt gently over a double boiler; let it cool for a minute so it thickens slightly, then dip the tops of frozen bites with a fork or toothpick and return to the tray to set on parchment.

9. Store the frozen bites in an airtight container in the freezer with layers separated by parchment, they keep well for up to 1 to 2 months, and let them sit 4 to 6 minutes at room temp before eating so they soften enough to bite without cracking a tooth.

Equipment Needed

1. Mini muffin tin, silicone mold, or a parchment lined baking sheet (for freezing)
2. Paper mini liners (optional, if using a tin)
3. Fine mesh sieve or cheesecloth plus a bowl (to strain yogurt)
4. Medium mixing bowl
5. Whisk and a rubber spatula
6. Measuring cups and spoons
7. Small cookie scoop or tablespoon and a spoon for portioning
8. Microwave safe bowl or a small heatproof bowl and saucepan for a double boiler (for melting chocolate)
9. Fork or toothpick for dipping, parchment sheets and an airtight freezer container for storing

FAQ

Q: How long do these stay good in the freezer? A: Keep them in an airtight container or freezer bag up to 1 to 2 months, they’re best within the first month for texture, but still fine longer if kept sealed.

Q: My mixture was too runny, how do I make them firmer? A: Stir in 2 tablespoons nonfat dry milk powder or 1 tablespoon cornstarch before scooping, or chill the mix 30 minutes then freeze. Full fat Greek yogurt also yields a firmer creamier bite than nonfat.

Q: Can I make these vegan or nut free? A: Yes, use a thick dairy free Greek style yogurt (coconut or almond), swap honey for maple syrup, and replace peanut butter with sunflower seed butter for nut free. Don’t use dry milk powder if you want vegan, use cornstarch instead to firm.

Q: Do I have to add melted chocolate? How do I melt it without burning? A: No, melted chocolate is optional. To melt gently microwave in 15 to 20 second bursts stirring between each, or use a double boiler. Drizzle, then pop back in freezer to set fast.

Q: How do I stop the bites from sticking together? A: Freeze scoops on a parchment lined baking sheet until solid (about 1 to 2 hours) then transfer to a single airtight container or bag with parchment between layers. Using silicone molds also prevents sticking.

Q: Can I use regular chocolate chips instead of mini chips? A: You can, but mini chips distribute better and make easier bites. Regular chips may make pockets of very hard chocolate once frozen, so chop them small if that’s all you have.

Frozen Greek Yogurt Peanut Butter Bites With Chocolate Recipe Substitutions and Variations

Plain Greek yogurt > swap 1:1 with unsweetened coconut yogurt for a dairy free version, or use full fat plain yogurt (1:1) if you dont have Greek — if you use regular yogurt, strain it 15-30 minutes in cheesecloth so the bites arent icy.
Creamy peanut butter > almond butter (1:1) or sunflower seed butter for nut allergies, both work the same way but may be a little thinner so chill the mixture before scooping.
Honey or maple syrup > agave nectar or brown rice syrup 1:1, or use 3 tablespoons date syrup for a richer caramel note; if swapping to a granulated sweetener like brown sugar dissolve it in a tiny bit of warm water first.
Nonfat dry milk powder or cornstarch > use 1 to 1.5 teaspoons gelatin (bloomed in cold water then warmed) to firm the bites, or substitute tapioca or arrowroot starch 1:1 if you prefer a gluten free starch option.

Pro Tips

1) Strain the yogurt if you want firmer bites. Wrap it in cheesecloth or a fine sieve and let it drip 20 to 30 minutes, then give it a gentle squeeze. Don’t overdo it though or the mixture gets dry and chalky.

2) Warm the peanut butter a few seconds in the microwave if it’s stiff, it mixes way easier that way. If the PB is oily stir it well first or scrape off a little of the oil surface so the bites dont turn greasy.

3) To cut down ice crystals and make the texture smoother, whisk in 1 to 2 tablespoons nonfat dry milk powder or 1 tablespoon cornstarch. If you skip those, avoid whipping a ton of air into the mix or the bites will be icy instead of creamy.

4) For a clean chocolate shell, dip the bites while they’re rock hard frozen and let the melted chocolate cool a bit so it’s thicker first. Store the bites in an airtight container with parchment between layers and let them sit 4 to 6 minutes at room temp before biting so they wont crack your tooth.

Frozen Greek Yogurt Peanut Butter Bites With Chocolate Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I turned Greek Yogurt Bites into a peanut butter and chocolate chip freezer snack using one clever pantry swap.

Servings

servings

Calories

217

kcal

Equipment: 1. Mini muffin tin, silicone mold, or a parchment lined baking sheet (for freezing)
2. Paper mini liners (optional, if using a tin)
3. Fine mesh sieve or cheesecloth plus a bowl (to strain yogurt)
4. Medium mixing bowl
5. Whisk and a rubber spatula
6. Measuring cups and spoons
7. Small cookie scoop or tablespoon and a spoon for portioning
8. Microwave safe bowl or a small heatproof bowl and saucepan for a double boiler (for melting chocolate)
9. Fork or toothpick for dipping, parchment sheets and an airtight freezer container for storing

Ingredients

2 cups plain Greek yogurt (about 16 oz or 450 g)
1/2 cup creamy peanut butter (about 120 g)
3 tablespoons honey or maple syrup
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1/3 cup mini chocolate chips (about 55 g)
2 ounces dark or semi sweet chocolate (for melting, optional)
2 tablespoons nonfat dry milk powder or 1 tablespoon cornstarch (optional, to help firm)

Directions

Line a mini muffin tin with paper liners or use a silicone mold, or put a parchment lined baking sheet ready, and chill it in the freezer for 5 minutes while you mix things up, this helps the bites set faster.
If you want extra firm, strain the Greek yogurt in a fine mesh sieve or cheesecloth over a bowl for 20 to 30 minutes to remove excess whey, otherwise just use it straight from the container.
In a medium bowl, whisk together the peanut butter, honey or maple syrup, vanilla and sea salt until smooth; if your peanut butter is stiff warm it 10 seconds in the microwave so it mixes easier.
Fold the peanut butter mixture into the yogurt until evenly combined, then whisk in the optional nonfat dry milk powder or cornstarch now if you chose to use them they help reduce ice crystals and make the bites less chalky.
Stir in the mini chocolate chips, leaving a few aside to press on top of each bite later so they look nice.
Use a small cookie scoop or spoon to portion the mixture into your prepared liners or molds, pressing lightly to remove air pockets, then top each with the reserved chips.
Freeze until solid, at least 2 to 3 hours or overnight for best texture.
If you want a chocolate coating, melt the 2 ounces chocolate in 15 to 20 second microwave bursts stirring between, or melt gently over a double boiler; let it cool for a minute so it thickens slightly, then dip the tops of frozen bites with a fork or toothpick and return to the tray to set on parchment.
Store the frozen bites in an airtight container in the freezer with layers separated by parchment, they keep well for up to 1 to 2 months, and let them sit 4 to 6 minutes at room temp before eating so they soften enough to bite without cracking a tooth.

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.