These Greek Yogurt Peanut Butter Protein Cups are a tasty snack that’s easy to whip up. Creamy yogurt mixed with rich peanut butter creates a yummy treat that’s also packed with protein!
They’re perfect for when that afternoon snack attack hits! Just pop them in the freezer for a bit, and you’ll have a cool, satisfying bite to enjoy. Trust me, you’ll want to make these again and again!
Key Ingredients & Substitutions
Greek Yogurt: This ingredient gives the cups a creamy texture and adds protein. You can use either full-fat or low-fat yogurt depending on your preference. For a dairy-free option, try coconut yogurt or almond yogurt.
Natural Peanut Butter: I love using creamy peanut butter for a smooth texture. If you have a nut allergy, sun butter is a great alternative, and it still gives you that rich flavor.
Honey or Maple Syrup: Use honey for a classic sweetness, or maple syrup for a vegan option. Adjust the amount to your taste; some days I add a little more for extra sweetness!
Protein Powder: This is optional but a fantastic way to increase protein. Choose a flavor that complements peanut butter, like vanilla or unflavored. If you don’t have any, you can skip it or add more yogurt.
Dark Chocolate: I prefer dark chocolate chips for a richer flavor. If you want to reduce sugar, look for sugar-free chocolate chips or use cocoa powder mixed with a bit of coconut oil.
How Do I Melt Chocolate Without It Getting Clumpy?
Melting chocolate can be tricky, but it’s essential for this recipe. To get that smooth texture, follow these steps:
- Use a microwave-safe bowl to avoid burns. Combine chocolate chips and coconut oil for a smoother melt.
- Microwave in 20-30 second bursts, stirring in between. This helps distribute heat evenly, reducing the risk of clumping.
- Stop microwaving when the chocolate is almost melted, then stir until smooth. Residual heat will finish melting it without overheating.
This technique keeps your chocolate silky and ready for drizzling!
How to Make Greek Yogurt Peanut Butter Protein Cups
Ingredients You’ll Need:
Main Ingredients:
- 1 cup plain Greek yogurt (full fat or low fat)
- 1/4 cup natural peanut butter (smooth or crunchy)
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1 scoop vanilla protein powder (optional for extra protein)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Layer:
- 1/4 cup dark chocolate chips or chunks
- 1 teaspoon coconut oil
For Toppings (optional):
- Chopped peanuts
- Additional chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and then needs 4 hours to freeze, making it a total of about 4 hours and 15 minutes. A small wait for a delicious treat!
Step-by-Step Instructions:
1. Mix the Yogurt Base:
In a medium-sized bowl, add the Greek yogurt, peanut butter, honey (or maple syrup), vanilla protein powder (if using), vanilla extract, and a pinch of salt. Use a whisk or a spoon to mix everything together until it’s nice and smooth. This creamy mixture is the star of the show!
2. Prepare the Muffin Tin:
Grab a muffin tin or a silicone mold and either line it with cupcake liners or lightly grease it with cooking spray. This will help your cups come out easily once they are frozen.
3. Melt the Chocolate:
In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave this mixture in 20-30 second intervals, stirring each time until it’s completely melted and smooth. Be careful not to overheat it!
4. Create the Chocolate Base:
Spoon a small amount of the melted chocolate into the bottom of each muffin liner, making sure to spread it evenly. Place the muffin tin in the freezer for about 5 minutes, or until the chocolate is set.
5. Add the Yogurt Mixture:
Once the chocolate is firm, take the muffin tin out of the freezer. Carefully spoon the Greek yogurt peanut butter mixture over the hardened chocolate in each cup, smoothing the tops with a spoon.
6. Drizzle with Chocolate:
With any remaining melted chocolate, drizzle a little bit over the yogurt layer for added richness and decoration.
7. Add Toppings:
If you’d like, sprinkle some chopped peanuts and extra chocolate chips on top of each cup for a delightful crunch!
8. Freeze the Cups:
Place the muffin tin back in the freezer and let the cups freeze for at least 3-4 hours, or until they are completely solid.
9. Store the Protein Cups:
After they are frozen, pop the cups out of the liners and store them in an airtight container in the freezer. This will keep them fresh and tasty!
10. Enjoy Your Treat:
When you’re ready to enjoy these delicious protein cups, take them out of the freezer and let them sit at room temperature for a few minutes to soften slightly. Then, dig in and enjoy your creamy, chocolatey, protein-packed treats!
Can I Use Non-Dairy Yogurt for This Recipe?
Absolutely! You can substitute plain Greek yogurt with a non-dairy alternative, such as almond, coconut, or soy yogurt. Just make sure to choose a variety that is thick and creamy for the best texture.
What If I Don’t Have Coconut Oil?
No problem! You can use a different fat, such as butter or another neutral oil (like vegetable or canola oil) in place of coconut oil to help the chocolate melt smoothly. Just keep in mind that it might slightly alter the flavor.
How Long Can I Store These Protein Cups?
These protein cups can be stored in an airtight container in the freezer for up to 2 months. They’ll keep their taste and texture longer if you seal them properly!
Can I Substitute the Peanut Butter?
Yes, you can substitute peanut butter with almond butter, cashew butter, or any nut or seed butter you prefer. Just keep in mind that this may change the flavor profile, but it will still be delicious!
