These Greek Yogurt Peanut Butter Protein Cups are a tasty snack that you can enjoy anytime! They have a creamy texture and a rich peanut butter flavor.
Making these cups is as easy as mixing the ingredients and freezing them. I love grabbing one when I need a quick pick-me-up—they’re like little bites of happiness!
Key Ingredients & Substitutions
Greek Yogurt: Plain Greek yogurt is key for a creamy texture and protein boost. You can use full-fat for richness or low-fat if you’re looking to cut calories. Non-dairy options like coconut yogurt work too if you’re dairy-free!
Peanut Butter: Creamy peanut butter adds a lovely flavor. Natural peanut butter without added sugar is best. If you need a nut-free version, try sunbutter (sunflower seed butter) as a great substitute.
Protein Powder: Using vanilla or unflavored protein helps with taste and nutrition. If you’re not into protein powder, you can skip it; just know the cups will have less protein. You can also go for a plant-based protein to suit your dietary preferences.
Sweetener: Erythritol is my favorite for these cups as it doesn’t spike blood sugar. You can swap it for honey, maple syrup, or any sweetener you like, keeping in mind that liquid sweeteners may require adjustments to the other ingredients.
How Do You Get Smooth Chocolate for the Coating?
Melting chocolate for your cups should be done carefully to give you that smooth, shiny look. Here’s my approach:
- Use a microwave-safe bowl and heat the chocolate and coconut oil in short bursts of 20 seconds, stirring in between. This prevents burning and keeps it smooth.
- If you don’t have coconut oil, it’s okay! It just helps make the chocolate a bit smoother.
- Make sure to let it cool slightly before pouring it into your cups. Hot chocolate can melt the yogurt mixture underneath if they’re layered immediately.
Remember, patience is key with melting chocolate, but the reward of smooth cups is totally worth it!
How to Make Greek Yogurt Peanut Butter Protein Cups
Ingredients You’ll Need:
Base Ingredients:
- 1/2 cup plain Greek yogurt (full-fat or low-fat)
- 1/4 cup creamy peanut butter (natural, no added sugar)
- 1 scoop vanilla or unflavored protein powder
- 1/4 cup powdered erythritol or sweetener of choice (adjust to taste)
- 1/2 teaspoon vanilla extract
For the Chocolate Coating:
- 1/2 cup dark chocolate chips or chopped dark chocolate
- 1 teaspoon coconut oil (optional, for smooth chocolate)
Optional Toppings:
- Crushed peanuts or chopped dark chocolate for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, plus a chilling time of at least 2 hours. You’ll spend a few minutes mixing the ingredients and layering them, and then just let them set in the freezer. Perfect for a quick and healthy snack!
Step-by-Step Instructions:
1. Mixing the Filling:
In a medium bowl, combine the Greek yogurt, peanut butter, protein powder, powdered erythritol, and vanilla extract. Stir everything together until you have a smooth and well-mixed filling. Try a little taste, and adjust the sweetness if you’d like it sweeter!
2. Preparing the Chocolate Base:
Next, melt the dark chocolate and coconut oil together. Use a microwave-safe bowl, and heat them in 20-second intervals, stirring after each, until the mixture is completely melted and smooth. This step is key, so take your time!
3. Creating the Chocolate Base:
Once melted, pour about 1 tablespoon of the chocolate into the bottom of each silicone muffin cup or lined muffin tin. Use the back of a spoon to push the chocolate slightly up the sides, creating a nice base. Pop the tray in the freezer for 5–10 minutes to allow the chocolate to harden.
4. Adding the Filling:
Once the chocolate base is firm, take the tray out of the freezer. Spoon the Greek yogurt and peanut butter mixture evenly over the chocolate base. Be generous with your filling; you want these cups to be delicious!
5. Sealing the Cups:
Now, take the remaining melted chocolate and pour it over the filling, making sure to cover it completely. This creates a nice seal to keep the filling inside. Spread it evenly with the back of the spoon.
6. Garnish and Freeze:
If you wish, sprinkle some crushed peanuts or chopped dark chocolate on top for a little extra crunch and flavor. Then, return the cups to the freezer and chill for at least 2 hours or until they are fully firm.
7. Serving:
When you’re ready to serve, run a warm knife around the edges of the cups to help them pop out of the muffin tin or silicone mold easily. Enjoy these delicious protein cups straight from the fridge or freezer, and don’t forget to store any leftovers in an airtight container in the freezer. They are good for up to 2 weeks—if they last that long!
These Greek Yogurt Peanut Butter Protein Cups are a delightful balance of flavors, making for a satisfying and nutritious snack that you can feel good about enjoying!
Can I Use Different Sweeteners for This Recipe?
Absolutely! You can substitute the erythritol with sweeteners like honey, maple syrup, or stevia. Just remember that liquid sweeteners might affect the consistency, so you may need to adjust the other ingredients slightly.
How Do I Prevent the Chocolate from Cracking?
To avoid cracks in the chocolate, make sure not to overheat it when melting. Use short bursts in the microwave and stir frequently. Additionally, letting the chocolate cool slightly before adding the filling can help prevent it from melting too much and cracking after freezing.
Are There Any Non-Dairy Options Available?
Yes! You can use coconut yogurt as a dairy-free substitute for Greek yogurt. For the peanut butter, ensure you select a dairy-free brand, and feel free to use vegan protein powder to keep the entire recipe plant-based.
How Should I Store Leftover Protein Cups?
Store any leftover protein cups in an airtight container in the freezer for up to 2 weeks. They can be enjoyed frozen or thawed in the fridge for a few minutes before eating if you prefer a softer texture.
