Peanut Butter Greek Yogurt Bites (Printable)

Creamy peanut butter and Greek yogurt frozen into bite-sized rounds, dipped in dark chocolate and topped with sea salt.

# What You Need:

→ Filling

01 - 1 cup creamy peanut butter
02 - 1 cup plain Greek yogurt, full-fat or low-fat
03 - 2 tablespoons pure maple syrup or honey
04 - 1 teaspoon pure vanilla extract

→ Chocolate Coating

05 - 7 ounces dark chocolate (at least 70% cocoa), chopped
06 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Topping

07 - Flaky sea salt, for sprinkling

# How To Cook:

01 - Line a baking sheet with parchment paper and set aside.
02 - In a medium mixing bowl, combine the creamy peanut butter, Greek yogurt, maple syrup or honey, and vanilla extract. Stir until the mixture is completely smooth and well blended.
03 - Using a small cookie scoop or a heaping teaspoon, portion the filling onto the prepared baking sheet, spacing each mound slightly apart. Aim for approximately 24 uniform bites.
04 - Transfer the baking sheet to the freezer and chill for at least 2 hours, or until the bites are completely firm and solid throughout.
05 - Near the end of the freezing period, place the chopped dark chocolate and coconut oil (if using) in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, melt using a double boiler over gently simmering water.
06 - Remove the frozen bites from the freezer. Using a fork or dipping tool, dip each bite into the melted chocolate, allowing any excess to drip off before placing it back on the parchment-lined baking sheet.
07 - Immediately sprinkle the top of each chocolate-coated bite with flaky sea salt before the chocolate begins to set.
08 - Return the coated bites to the freezer for 10 to 15 minutes, or until the chocolate shell is firm to the touch.
09 - Transfer the finished bites to an airtight container and store in the freezer for up to 1 month. Serve directly from the freezer or allow to thaw slightly for a creamier texture.

# Expert Tips:

01 -
  • The frozen creamy center contrasts with the snappy dark chocolate shell in a way that makes you close your eyes every single bite.
  • They take almost no active effort and you probably have everything you need already sitting in your kitchen.
  • That tiny hit of sea salt on top transforms them from a simple snack into something you would honestly serve at a dinner party.
02 -
  • If your peanut butter is particularly runny or oily the filling may spread too much on the tray so chill the mixture for fifteen minutes before scooping to firm it up.
  • Work in small batches when dipping because the frozen bites start to thaw quickly and soft centers are much harder to handle and more likely to break apart in the chocolate.
  • Humidity is the enemy of melted chocolate so if your kitchen is hot or steamy the chocolate may seize and become grainy no matter how careful you are.
03 -
  • Taste your peanut butter before mixing because natural brands vary wildly in salt and sweetness and an overly salty filling will clash with the sea salt topping.
  • The coconut oil trick is not just for gloss because it also helps the chocolate stay slightly softer at freezer temperature making each bite less likely to shatter when you chew.

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