Peanut Butter Greek Yogurt Bites (Printable)

Creamy peanut butter and Greek yogurt frozen into bite-sized, dark chocolate-coated treats topped with flaky sea salt.

# What You’ll 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 oz 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 Make It:

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 - Place the baking sheet in the freezer and let the bites chill for at least 2 hours, or until they are completely firm and solid throughout.
05 - Near the end of the freezing period, place the chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, 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, submerge each bite into the melted chocolate, allowing any excess to drip off. Return each coated bite to 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 -
  • They hit that impossible sweet spot between virtuous snacking and full dessert indulgence, so you never feel guilty reaching for seconds.
  • The frozen creamy center contrasts with the snappy dark chocolate shell in a way that makes you close your eyes every single time.
02 -
  • If the filling mixture seems too soft to scoop neatly, pop it in the fridge for fifteen minutes and it will firm up enough to handle beautifully.
  • Work with only a few bites at a time out of the freezer because once they start thawing the dipping gets messy and the shape suffers.
03 -
  • Chilling the dipping bowl over a pot of warm water while you work prevents the chocolate from thickening halfway through your batch.
  • The coconut oil is technically optional but it genuinely makes the difference between a homemade looking dip and something worthy of a bakery case.

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