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High Protein Frozen Peanut Butter Greek Yogurt Bites coated in dark chocolate with flaky sea salt on parchment paper

High Protein Frozen Peanut Butter Greek Yogurt Bites

Creamy, protein-packed frozen bites made with full-fat Greek yogurt and peanut butter, coated in a smooth dark chocolate shell. A no-bake, guilt-free treat that comes together in minutes and stores in the freezer for up to 3 months.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bites
Course: Dessert, Snack
Cuisine: American
Calories: 133
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup full-fat Greek yogurt Fage or Chobani recommended for creamiest result
  • 1/4 cup powdered peanut butter such as PB2 or PBfit
  • 1 tbsp creamy peanut butter
  • 1/2 tbsp maple syrup honey or agave can be substituted
  • 1/2 cup dark chocolate chips such as Lily's for lower sugar
  • 1 tsp coconut oil essential for a smooth glossy coating that sets properly
  • flaky sea salt optional topping

Equipment

  • Mixing bowl
  • Plate or small baking tray
  • Parchment paper
  • Cookie scoop or spoon
  • Microwave or double boiler

Method
 

  1. In a mixing bowl, combine Greek yogurt, powdered peanut butter, creamy peanut butter, and maple syrup. Stir until completely smooth with no streaks remaining.
  2. Line a small plate or baking tray with parchment paper. Portion the mixture into about 6 evenly sized rounds using a cookie scoop or spoon. Flatten slightly for even thickness. Freeze for 15 to 20 minutes until solid and firm to the touch.
  3. While the bites freeze, combine dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and glossy. Alternatively use a double boiler.
  4. Remove frozen bites from the freezer. Working quickly, dip each bite into the melted chocolate using a fork to coat all sides. Let excess drip off and place back on the parchment-lined tray. Sprinkle with flaky sea salt before the chocolate sets.
  5. Transfer the tray to the fridge for 10 to 15 minutes until the chocolate shell is fully set and firm. Serve immediately or store for later.

Notes

Full-fat Greek yogurt is essential. Low-fat versions have more water content and turn icy when frozen. Use both powdered and regular peanut butter for the best texture balance. Coconut oil is key for a smooth chocolate coating. Store in the freezer for up to 3 months in an airtight container with parchment between layers. Store in the fridge for up to 3 to 4 days.