Description

Craving a decadent yet wholesome dessert that’s easy to make and perfect for stashing in the fridge or freezer? These Frozen Chocolate Peanut Butter Yogurt Cups are your ultimate indulgence! With a rich chocolate shell encasing a creamy peanut butter and Greek yogurt filling, these cups are a delightful blend of sweet, nutty, and tangy flavors.

Ingredients

Here’s what you need to make these Frozen Chocolate Peanut Butter Yogurt Cups. Each ingredient adds to the creamy, chocolatey, and nutty magic.

Creamy Peanut Butter (1 cup, no added sugar): Provides rich, nutty flavor and creaminess.
Plain Greek Yogurt (1 cup): Adds tangy, creamy texture and protein.
Vanilla Extract (1 tablespoon): Enhances flavor with a warm, sweet note.
Honey (¼–⅓ cup): Naturally sweetens the filling (adjust to taste).
Semi-Sweet or Dark Chocolate (24 ounces, chopped): Forms the crisp, rich shell.
Coconut Oil (2 tablespoons): Helps the chocolate melt smoothly and set firmly.
Flaky Sea Salt (optional): Adds a gourmet touch to balance sweetness.

Substitutions and Variations

Peanut Butter: Swap with almond butter, cashew butter, or sunflower seed butter for a nut-free option.
Greek Yogurt: Use plain vegan yogurt or coconut yogurt for a dairy-free version.
Honey: Replace with maple syrup, agave nectar, or a keto-friendly sweetener like erythritol (adjust amount for sweetness).
Chocolate: Use milk chocolate for a sweeter shell, white chocolate for a creamier flavor, or vegan chocolate for a dairy-free option.
Coconut Oil: Substitute with vegetable oil or omit if using a double boiler to melt chocolate (may affect setting firmness).
Add-Ins: Mix ¼ cup crushed nuts, freeze-dried berries, or mini chocolate chips into the filling for extra texture.

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Instructions

Step 1: Prep the Molds and Chocolate

Line a standard 12-cup cupcake mold with paper liners.
In a microwave-safe bowl, combine 24 ounces chopped semi-sweet or dark chocolate with 2 tablespoons coconut oil.
Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Drop 2 teaspoons of melted chocolate into each paper liner, spreading to coat the bottom.
Freeze for 5 minutes to set the chocolate base.

Tip: Tilt the pan gently to spread chocolate evenly across the bottom of each liner.

Step 2: Make the Filling

In a medium bowl, mix 1 cup creamy peanut butter, 1 cup plain Greek yogurt, 1 tablespoon vanilla extract, and ¼–⅓ cup honey until smooth and well combined.

Tip: Adjust honey to taste; start with ¼ cup and add more if you prefer sweeter filling.

Step 3: Assemble the Cups

Spoon 1 tablespoon of the peanut butter-yogurt filling into each chocolate-lined cup, spreading gently to keep the chocolate base intact.
Pour the remaining melted chocolate over the filling in each cup, covering completely. If needed, reheat the chocolate briefly to keep it pourable.
Sprinkle a pinch of flaky sea salt on top of each cup, if desired.

Tip: Work quickly to pour chocolate before it hardens; smooth the tops with a spoon for a polished look.

Step 4: Chill and Serve

Freeze the cups for at least 1 hour until firm, or refrigerate for a softer texture.
Remove from the molds by peeling away the paper liners.
Serve chilled or frozen, depending on your preference.

Tip: Let cups sit at room temperature for 2–3 minutes for easier liner removal if frozen.