High Protein Frozen Peanut Butter Greek Yogurt Bites

I love these frozen peanut butter Greek yogurt bites—they’re creamy, sweet, and satisfyingly healthy. Made with Greek yogurt, peanut butter, and a chocolate coating, they feel like dessert but pack a protein punch.

Why You’ll Love This Recipe

I keep a batch of these in my freezer because they’re a no-bake, high-protein treat that comes together in minutes. With just a few simple ingredients—Greek yogurt, powdered and creamy peanut butter, maple syrup, and chocolate—they’re perfect for a post-workout snack or a guilt-free indulgence.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup full‑fat Greek yogurt

• ¼ cup powdered peanut butter (e.g. PB2, PB Fit)

• 1 tablespoon creamy peanut butter

• ½ tablespoon maple syrup

• ½ cup dark chocolate chips (for coating)

• 1 teaspoon coconut oil (for smoother chocolate)

• Flaky sea salt for topping (optional)

Directions

1. In a mixing bowl, stir together the Greek yogurt, powdered peanut butter, creamy peanut butter, and maple syrup until smooth and well combined.

2. Use a cookie scoop or spoon to drop tablespoon-sized mounds onto a parchment-lined plate or baking tray.

3. Freeze for 2–3 hours, or until the bites are fully set.

4. Melt the dark chocolate chips with coconut oil, either in a microwave in short bursts or over a double boiler, stirring until glossy.

5. Dip each frozen yogurt bite into the melted chocolate, then return to the tray.

6. Sprinkle with flaky sea salt (if desired) and freeze again until the chocolate shell hardens.

Servings and timing

• Servings: Makes about 6 bites

• Preparation Time: 10–15 minutes

• Freezing Time: 2–3 hours

• Total Time: Approximately 2 hours 10 minutes to 3 hours 15 minutes

Variations

• Low‑fat version: Use low‑fat Greek yogurt, but freeze bites quickly to reduce ice crystal formation.

• Nut‑free option: Substitute creamy peanut butter with sunflower seed butter, and use peanut‑free protein powder or sunflower seed butter powder.

• Add-ins: Stir in mini dark chocolate chips, cacao nibs, or chopped nuts for extra crunch.

• Alternative sweetener: Swap maple syrup for honey or agave nectar to adjust sweetness.

• Different coatings: Use white chocolate chips, milk chocolate, or drizzle with melted almond butter for variety.

Storage/Reheating

I store these in an airtight freezer container, separating layers with parchment paper to prevent sticking. They stay fresh for up to 3 months. No reheating is needed; I simply let them sit for about 2 minutes at room temperature before enjoying.

FAQs

1. Can I use low‑fat Greek yogurt instead of full‑fat?

Yes, but I find full‑fat gives a creamier texture and prevents icy bits. If I use low‑fat, I freeze them quickly to minimize iciness.

2. Do I need both powdered peanut butter and creamy peanut butter?

I use both because powdered peanut butter intensifies the peanut flavor without thickening, while creamy peanut butter adds richness and texture.

3. Can I skip the chocolate coating?

Absolutely—the bites are delicious plain. The chocolate shell adds a nice snap and extra indulgence, but it’s optional.

4. How long do they last in the freezer?

I keep them in the freezer for up to 3 months. For best texture, I thaw a few minutes before eating so they’re just soft enough.

5. Why add coconut oil to the chocolate coating?

The coconut oil thins the melted chocolate and gives it a glossy, smooth finish that sets nicely in the freezer.

Conclusion

These frozen peanut butter Greek yogurt bites are my go‑to healthy treat—they’re easy to make, protein-packed, and feel indulgent without the guilt. I always have a stash in the freezer for when I want a chilled, creamy snack that satisfies sweet cravings in a smart way.