These Greek Yogurt Peanut Butter Protein Cups are a tasty and healthy treat! With creamy Greek yogurt and rich peanut butter, they are packed with protein and flavor.
They’re super easy to make—just mix, pour into cups, and freeze! I love grabbing one for a quick snack; it feels like a dessert but is so good for you! 🍨
Key Ingredients & Substitutions
Greek Yogurt: Use plain Greek yogurt for its thickness and creaminess. If you’re lactose intolerant, a dairy-free yogurt alternative like almond or coconut yogurt works well, too.
Peanut Butter: Natural peanut butter is the best choice, as it has no added sugars or oils. You can substitute almond butter, cashew butter, or sunflower seed butter for a different flavor or if you have allergies.
Sweetener: Honey adds a nice touch of sweetness, but if you’re vegan, maple syrup is a great substitute. Agave syrup is another option if you want something lighter.
Protein Powder: This is optional, but if you want to amplify protein content, you can choose whey, casein, or plant-based protein powders. Just make sure they blend well.
Chocolate: Dark chocolate gives a rich flavor, but you can use milk chocolate if you prefer a sweeter bite. If you’re avoiding chocolate, try a layer of crushed nuts or a coconut cream topping instead!
How Do I Melt Chocolate Without Burning It?
Melting chocolate can be tricky, but it’s essential for this recipe. Here’s how to do it perfectly:
- Use a microwave-safe bowl and break the chocolate into small pieces for even melting.
- Microwave in 20-second increments, stirring well each time until fully smooth. This prevents overheating and burning.
- Mix in coconut oil for a glossy finish and easier spreading. It also helps keep the chocolate from breaking when you bite into the cups!
Always remember to let it cool slightly before using, so it doesn’t melt your yogurt layer.
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)
- 1/2 cup natural peanut butter (smooth or crunchy)
- 1/4 cup honey or maple syrup (adjust for sweetness)
- 1/4 cup vanilla protein powder (optional, for added protein)
- 1/2 teaspoon vanilla extract
For the Chocolate Layer:
- 1 cup dark chocolate chips or chopped dark chocolate
- 1 tablespoon coconut oil
For Topping (Optional):
- Chopped peanuts
- Mini chocolate chips
How Much Time Will You Need?
The total time for this recipe is about 15 minutes of prep time, plus at least 2–3 hours of freezing. You’ll mix the ingredients, layer them in cups, and then let them firm up in the freezer. Super simple and worth the wait!
Step-by-Step Instructions:
1. Mix the Greek Yogurt Filling:
Start by grabbing a medium bowl. Combine the Greek yogurt, peanut butter, honey (or maple syrup), protein powder (if using), and vanilla extract. Use a whisk or spatula to mix everything until it’s nice and smooth. You want a creamy consistency that’s well blended!
2. Prepare the Muffin Tin:
Take a muffin tin or some silicone molds and line them with paper liners or lightly grease them to prevent sticking. This will make it easier to pop them out once they’re frozen.
3. Melt the Chocolate:
Next, grab a small microwave-safe bowl. Melt half the chocolate chips and half the coconut oil together in 20-second bursts, stirring well in between each burst. This helps prevent burning, and you want a smooth, melted chocolate base.
4. Create the Chocolate Base:
Now, spoon a small amount of the melted chocolate into the bottom of each muffin cup—just enough to cover the bottom. Then, place the tin or molds in the freezer for about 5–10 minutes, letting the chocolate harden.
5. Add the Yogurt Mixture:
Take the tin out of the freezer once the chocolate is set. Spoon the Greek yogurt mixture evenly on top of the hardened chocolate layer in each cup. Fill them up, but leave a little space at the top!
6. Top with More Chocolate:
Melt the remaining chocolate chips and coconut oil in the same manner as before. Once melted and smooth, spoon or spread the chocolate over the yogurt layer, covering it completely.
7. Add Some Crunch (Optional):
If you like, sprinkle some chopped peanuts and mini chocolate chips on top for a fun crunch and extra flavor. This is the finishing touch to these delightful cups!
8. Freeze Until Firm:
Pop the filled muffin tin back into the freezer and let them freeze for at least 2–3 hours, or until they are completely firm. This step is crucial for the best texture!
9. Enjoy Your Treat:
Once the protein cups are set, carefully remove them from the molds. You can enjoy them right away or store them in an airtight container in the freezer for later. They make a fantastic snack or dessert!
These protein cups are a delicious combination of rich chocolate and creamy peanut butter-infused Greek yogurt, making them a guilt-free treat that’s high in protein. Enjoy your tasty, healthy creation!
Can I Use Non-Dairy Yogurt Instead?
Absolutely! You can substitute Greek yogurt with any non-dairy yogurt alternative, like almond, coconut, or soy yogurt. Just make sure it has a thick consistency to get the best results.
How Long Do These Protein Cups Last in the Freezer?
These protein cups can be stored in an airtight container in the freezer for up to 2 months. Just remember to separate layers with parchment paper to prevent sticking!
Can I Substitute the Peanut Butter?
Yes, you can use any nut or seed butter you prefer! Options like almond butter, sunflower seed butter, or cashew butter all work well and will give a different yet delicious flavor.
What If I Don’t Have Coconut Oil?
You can use any neutral-flavored oil, like vegetable oil or canola oil, in place of coconut oil. It serves to help the chocolate melt smoothly and coat the yogurt layer effectively.