Chocolate Peanut Butter Yogurt Cups

Chocolate Peanut Butter Yogurt Cups

Chocolate Peanut Butter Yogurt Cups

Author

Ingredients

  • 1 cup Peanut Butter (plain or chunky)
  • 1 cup Plain Greek yogurt
  • 1 tablespoon Vanilla extract
  • 1/4 cup honey or maple syrup
  • 1 scoop protein powder (plain or chocolate)
  • 1/2 - 1 cup water
  • 24 ounces semi-sweet/dark or milk chocolate, chopped
  • 2 tablespoons coconut oil
  • Flaky salt

Instructions

  1. Line a cupcake mold with paper liners.
  2. In a microwave-safe bowl or using a double boiler, melt the chocolate and coconut oil together until smooth. Set aside.
  3. Drop approximately 2 teaspoons of the chocolate mixture into each lined mold, reserving the remaining chocolate for later use. Freeze the molds for about 5-7 minutes until the chocolate sets.
  4. In a bowl, mix together the Greek yogurt, peanut butter, vanilla extract, and honey (or maple syrup) until well combined. If desired, for a protein version, add 1 scoop of plain or chocolate protein powder to the yogurt mixture, along with 1/2 cup of water (adjust the water quantity to achieve the desired consistency). Blend until fully incorporated.
  5. Use a cookie scoop or a tablespoon to spoon the yogurt mixture into the chocolate-lined molds.
  6. Pour the remaining melted chocolate over the yogurt mixture in each mold.
  7. Sprinkle the cups with flaky salt or any other desired toppings like lavender salt or caramel salt.
  8. Place the filled molds in the freezer or refrigerate until firm, approximately 1 hour.
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