I’m excited to share my Chocolate Covered Peanut Butter Frozen Yogurt Bites, vegan and gluten free, where a crisp chocolate shell gives way to a creamy peanut butter center in these Frozen Yogurt Peanut Butter Bites that are impossible to ignore.

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I never thought simple things could feel so guilty and not guilty at once. For these Chocolate Covered Peanut Butter Frozen Yogurt Bites I start with plain unsweetened thick vegan yogurt and creamy peanut butter, and somehow the contrast makes them addictive.

They look like tiny, elegant Yogurt Covered moons but bite in and you get that crunchy outer shell then the cold creamy center, weirdly perfect. They’re the kind of Frozen Peanut Butter Snacks I make when I want a treat thats impressive but easy, and honestly, I find myself hiding the tray from myself.

Ingredients

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Thick vegan yogurt gives creaminess and protein, slightly tart, adds frozen texture
Peanut butter packs plant protein and healthy fats, makes treats rich and nutty
Pure maple syrup sweetens naturally, adds caramel notes, higher in minerals than sugar
Dairy free dark chocolate gives crunch and depth, offers antioxidants but watch the sugar
Coconut oil helps chocolate set and shine, adds subtle coconut flavor
Crushed dry roasted peanuts add crunchy contrast and extra protein, salty bite is nice
Vanilla lifts flavors, makes the bites taste rounder and more dessert like

Ingredient Quantities

1 1/2 cups plain unsweetened thick vegan yogurt (coconut or soy)

1/2 cup creamy peanut butter, stirred so its smooth

2 tablespoons maple syrup (or more if you like it sweeter)

1 teaspoon vanilla extract

pinch fine sea salt

1 cup dairy free dark chocolate chips or chopped dairy free dark chocolate (about 170 g)

1 tablespoon coconut oil or neutral oil (optional)

2 tablespoons crushed dry roasted peanuts (optional, for crunch)

How to Make this

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1. Stir together 1 1/2 cups plain unsweetened thick vegan yogurt, 1/2 cup creamy peanut butter (make sure its well stirred and smooth), 2 tablespoons maple syrup, 1 teaspoon vanilla extract and a pinch of fine sea salt in a bowl until fully combined, taste and add a bit more maple syrup if you like it sweeter.

2. Line a baking sheet with parchment paper or use a silicone mini muffin tray, then drop rounded teaspoons or a small cookie scoop of the yogurt mixture onto the sheet, about 1 inch rounds, or fill the mini cups; smooth tops a little with the back of a spoon.

3. Freeze the bites on the tray for at least 1 to 2 hours until firm, you can freeze them overnight if you want to make ahead.

4. When the bites are frozen, melt 1 cup dairy free dark chocolate chips with 1 tablespoon coconut oil in a microwave safe bowl by microwaving 30 seconds then stirring, then 10 to 15 second bursts until smooth, or use a double boiler, dont overheat or the chocolate will seize.

5. Working quickly, use a fork or toothpick to dip each frozen yogurt bite into the melted chocolate, let excess drip off and place back onto the parchment; if you prefer use a spoon to drizzle the chocolate over each bite.

6. Immediately sprinkle 2 tablespoons crushed dry roasted peanuts on top of the chocolate if you want extra crunch, press lightly so they stick.

7. If the chocolate firms up while you work, warm it a few more seconds, but not too hot otherwise the yogurt will melt; a cold metal tray helps set the chocolate faster so keep the tray in the freezer while you work.

8. Return the chocolate covered bites to the freezer for 10 to 20 minutes until chocolate is fully set, then store in an airtight container in the freezer between layers of parchment, let sit a minute before biting so they are not too hard on your teeth.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Rubber spatula and a spoon for stirring
4. Small cookie scoop or teaspoon for dropping rounds
5. Baking sheet with parchment paper or a silicone mini muffin tray
6. Microwave safe bowl or a heatproof bowl plus small saucepan for a double boiler
7. Fork or toothpick and a small spoon for dipping or drizzling chocolate
8. Metal tray to keep cold while you work and room in the freezer
9. Airtight container and extra parchment sheets for layering and storage

FAQ

Q: How long do they need to freeze? A: Freeze for at least 2 hours for a soft center, 3 hours for firm bites, overnight is fine. If your yogurt was thin you might need a little longer.

Q: Can I use a different vegan yogurt? A: Yes, coconut or soy thick plain yogurts work best. If your yogurt is runny strain it in a cheesecloth for 30–60 minutes or stir in a tiny bit of coconut flour or blended silken tofu to thicken.

Q: Can I swap the peanut butter for something else? A: Sure, almond butter or cashew butter are great swaps, or sunflower seed butter for nut free. Note sunflower can be runnier so chill it first or use less when mixing.

Q: How do I melt the chocolate without it seizing? A: Microwave in 20 second bursts stirring between each one or use a double boiler, keep water off the chocolate. Stir in 1 tablespoon coconut oil if you want a shinier easier-to-dip coating.

Q: What’s the easiest way to stop them sticking to the tray? A: Use silicone molds or line a baking sheet with parchment. Lightly oil silicone or parchment if you're worried. Pop them out once chocolate is fully set and store between sheets of parchment in a container.

Q: How long will they keep in the freezer and can I transport them? A: Best eaten within 2 weeks for peak flavor and texture, they’ll keep about a month but may get icy. For transport keep them in an insulated bag with an ice pack and move quickly so the chocolate doesn’t melt.

Q: My chocolate coating cracked or looks dull, what happened? A: That can happen if you overheat the chocolate or it cools too fast. Try re-melting gently, stir in a teaspoon of coconut oil, re-dip quick and refreeze. Also avoid moisture contacting the chocolate or it can bloom and look dull.

Chocolate Covered Peanut Butter Frozen Yogurt Bites (Vegan) Recipe Substitutions and Variations

Plain unsweetened thick vegan yogurt: use 1 1/2 cups silken tofu, blended smooth for the same creamy texture, or 1 1/2 cups thick cashew yogurt if you want it richer.
Creamy peanut butter: swap for almond butter or sunflower seed butter (good for nut allergies) in the same amount, just stir till smooth.
Maple syrup: use agave nectar 1:1 or date syrup 1:1, or dissolve 2 tbsp brown sugar in 1 tbsp hot water if that’s all you got.
Dairy free dark chocolate chips: use an equal weight of chopped vegan chocolate bar, or mix 3 tbsp cocoa powder with 3-4 tbsp coconut oil plus sweetener, melt and use as a quick coating.

Pro Tips

– If your yogurt seems too runny, strain it for 20-30 minutes in a fine mesh sieve or coffee filter, or stir in an extra spoon of peanut butter or a little coconut cream to firm it up. It makes the bites hold shape better and the chocolate won’t sink in or crack as much.

– Keep everything really cold while you work. Freeze the tray, use a cold metal baking sheet to set the dipped bites, and only melt a small amount of chocolate at a time so you can rewarm it quickly without melting the yogurt. Work in short bursts so the centers stay solid.

– Melt the chocolate slowly and avoid any water getting in, or it will seize. Microwave in 15 second bursts or use a double boiler, stir often, and add just a teaspoon of oil or coconut oil if it seems thick. If the chocolate firms up while you dip, warm it for a few seconds, dont overheat.

– Dipping tricks: use a fork or toothpick to lift each frozen bite, tap off excess chocolate on the bowl rim, then place on parchment and press peanuts on top while the chocolate is still tacky. Let them rest a minute at room temp before popping back in the freezer so the chocolate sets smoother and you dont risk cracking when you bite.

Chocolate Covered Peanut Butter Frozen Yogurt Bites (Vegan) Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

373

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and measuring spoons
3. Rubber spatula and a spoon for stirring
4. Small cookie scoop or teaspoon for dropping rounds
5. Baking sheet with parchment paper or a silicone mini muffin tray
6. Microwave safe bowl or a heatproof bowl plus small saucepan for a double boiler
7. Fork or toothpick and a small spoon for dipping or drizzling chocolate
8. Metal tray to keep cold while you work and room in the freezer
9. Airtight container and extra parchment sheets for layering and storage

Ingredients

1 1/2 cups plain unsweetened thick vegan yogurt (coconut or soy)
1/2 cup creamy peanut butter, stirred so its smooth
2 tablespoons maple syrup (or more if you like it sweeter)
1 teaspoon vanilla extract
pinch fine sea salt
1 cup dairy free dark chocolate chips or chopped dairy free dark chocolate (about 170 g)
1 tablespoon coconut oil or neutral oil (optional)
2 tablespoons crushed dry roasted peanuts (optional, for crunch)

Directions

Stir together 1 1/2 cups plain unsweetened thick vegan yogurt, 1/2 cup creamy peanut butter (make sure its well stirred and smooth), 2 tablespoons maple syrup, 1 teaspoon vanilla extract and a pinch of fine sea salt in a bowl until fully combined, taste and add a bit more maple syrup if you like it sweeter.
Line a baking sheet with parchment paper or use a silicone mini muffin tray, then drop rounded teaspoons or a small cookie scoop of the yogurt mixture onto the sheet, about 1 inch rounds, or fill the mini cups; smooth tops a little with the back of a spoon.
Freeze the bites on the tray for at least 1 to 2 hours until firm, you can freeze them overnight if you want to make ahead.
When the bites are frozen, melt 1 cup dairy free dark chocolate chips with 1 tablespoon coconut oil in a microwave safe bowl by microwaving 30 seconds then stirring, then 10 to 15 second bursts until smooth, or use a double boiler, dont overheat or the chocolate will seize.
Working quickly, use a fork or toothpick to dip each frozen yogurt bite into the melted chocolate, let excess drip off and place back onto the parchment; if you prefer use a spoon to drizzle the chocolate over each bite.
Immediately sprinkle 2 tablespoons crushed dry roasted peanuts on top of the chocolate if you want extra crunch, press lightly so they stick.
If the chocolate firms up while you work, warm it a few more seconds, but not too hot otherwise the yogurt will melt; a cold metal tray helps set the chocolate faster so keep the tray in the freezer while you work.
Return the chocolate covered bites to the freezer for 10 to 20 minutes until chocolate is fully set, then store in an airtight container in the freezer between layers of parchment, let sit a minute before biting so they are not too hard on your teeth.

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.