I love making simple, satisfying snacks at home, especially when they hit that sweet spot without much effort. Today, I’m sharing two easy recipes for Greek Yogurt Peanut Butter Cups that I think you’ll really like.
These recipes use basic ingredients you probably have, and they are perfect when you need a quick, healthy bite or a little sweet treat. You can make a batch and have them ready in your freezer for whenever you need a boost!
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Homemade Greek Yogurt Peanut Butter Cups
These Greek yogurt peanut butter cups are simple to make and so satisfying. They are a great snack or a little sweet treat that’s better for you.
I like making these when I want something quick and creamy. The combination of creamy peanut butter and tangy yogurt is just right!
Key Ingredients & Tips
- Thick Greek Yogurt: For the best texture, use a good quality, thick Greek yogurt. This helps the cups hold their shape well when firm.
- Natural Peanut Butter: Choose natural peanut butter that is just peanuts (and maybe salt) for the cleanest flavor. Remember to stir it well before you measure it.
- Sweetener Choice: Maple syrup or honey works great here. You can adjust the amount based on how sweet you prefer your snacks to be.
- Liner Hack: Using silicone muffin liners makes it very easy to pop these cups out once they are firm. Paper liners work too, but silicone is less sticky.
What You Need
- 1 cup plain Greek yogurt (full-fat recommended for creaminess)
- 1/2 cup natural creamy peanut butter
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (dark or semi-sweet)
- 1 teaspoon coconut oil
⏱️ Time: 15 mins prep, 1 hour chill🍽️ Yields: 12 small cups
How to Make It
Step 1: Make the Peanut Butter Base
In a medium bowl, combine the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Stir everything together until it is smooth and well mixed. I like to make sure there are no lumps of peanut butter left.
Step 2: Fill the Liners
Line a 12-cup muffin tin with paper or silicone liners. Spoon the peanut butter yogurt mixture evenly into each liner, filling them about halfway. Place the muffin tin in the freezer for about 15-20 minutes to let them firm up a bit. This helps the chocolate layer sit nicely on top.
Step 3: Add Chocolate Topping
While the cups are chilling, melt the chocolate chips and coconut oil together. You can do this in a microwave-safe bowl in 30-second bursts, stirring until smooth, or use a double boiler. Pour the melted chocolate over the chilled yogurt base in each cup, spreading it gently to cover the top.
Step 4: Final Chill
Put the muffin tin back into the freezer for at least 45 minutes, or until the chocolate is completely set and the cups are firm. Once firm, you can remove them from the liners. Store them in an airtight container in the freezer.
📝 Final Note
Keep these Greek yogurt peanut butter cups in the freezer so they stay nice and firm. Take one out a few minutes before you want to eat it for a slightly softer texture.
Energizing Greek Yogurt Peanut Butter Protein Cups
If you want a protein boost in your snack, these Greek yogurt peanut butter protein cups are perfect. They are great after a workout or as a healthy bite to keep you going.
I often make these for a quick breakfast grab or a mid-afternoon pick-me-up. They are so easy to prepare and taste wonderful!
Key Ingredients & Tips
- Protein Powder Choice: Vanilla or unflavored protein powder works best in this recipe. Whey protein usually gives a smoother texture, but plant-based options are fine too.
- Adjust Sweetness: Protein powder can sometimes affect the overall sweetness. Taste the yogurt mixture before freezing and add a bit more maple syrup if you like it sweeter.
- Smooth Peanut Butter: Creamy peanut butter mixes better with the protein powder for a consistent and smooth base.
- Smaller Portions: Using mini muffin liners, if you have them, makes these into perfect bite-sized protein snacks.
What You Need
- 1 cup plain Greek yogurt (any fat content is fine)
- 1/2 cup natural creamy peanut butter
- 1/4 cup protein powder (vanilla or unflavored)
- 2 tablespoons maple syrup (or honey)
- 1 cup chocolate chips (dark or semi-sweet)
- 1 teaspoon coconut oil
⏱️ Time: 15 mins prep, 1 hour chill🍽️ Yields: 12 small cups
How to Make It
Step 1: Create the Protein Base
In a bowl, mix together the Greek yogurt, peanut butter, protein powder, and maple syrup. Stir well until there are no lumps from the protein powder and the mixture is smooth and consistent.
Step 2: Prepare the Cups
Line a muffin tin with 12 paper or silicone liners. Spoon the protein yogurt mix into each liner, filling them about halfway. Place the tray in the freezer for about 15 minutes to firm up a little. This prepares them for the chocolate layer.
Step 3: Melt Chocolate Topping
In a microwave-safe bowl, melt the chocolate chips with the coconut oil. Heat in short bursts, stirring until smooth and completely melted. Pour this melted chocolate over the slightly frozen yogurt base in each cup, making sure to cover the top.
Step 4: Freeze Until Set
Return the muffin tin to the freezer for at least 45 minutes, or until the chocolate layer is hard and the cups are fully set. Once firm, you can easily take them out of the liners. Keep them stored frozen until you are ready to eat them.
📝 Final Note
These protein cups are excellent for meal prepping. Make a batch on the weekend and keep them ready for a quick, filling snack whenever you need one during the week.
