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Frozen Greek Yogurt Bites

Frozen Greek Yogurt Bites: The Ultimate Guilt-Free Treat

Frozen Greek Yogurt Bites combine creamy Greek yogurt with rich peanut butter for a guilt-free snack that’s easy to make and delicious.
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Prep Time 10 minutes
Freeze Time 4 minutes
Total Time 4 hours 14 minutes
Servings: 12 bites
Course: Snacks
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Plain Greek Yogurt substitute with coconut yogurt for dairy-free
  • 1/2 cup Peanut Butter replace with sun butter for nut-free
  • 1/4 cup Maple Syrup use stevia for sugar-free option
  • 1 teaspoon Vanilla Extract
For the Coating
  • 1 cup Chocolate Chips opt for dairy-free if needed
  • 1 tablespoon Avocado Oil
Optional Garnish
  • 1 teaspoon Sea Salt optional for added depth of flavor

Equipment

  • Mixing Bowl
  • Baking Sheet
  • parchment paper
  • Microwave-safe Bowl
  • Fork

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine Greek yogurt, peanut butter, maple syrup, and vanilla extract. Blend until smooth, about 2-3 minutes.
  2. Line a baking sheet with parchment paper. Drop portions of the yogurt mixture onto the sheet, spaced about one inch apart.
  3. Place the baking sheet in the freezer for about 4 hours, or until the bites are completely solid.
  4. In a microwave-safe bowl, combine chocolate chips and avocado oil. Microwave in 30-second increments until smooth, about 1-2 minutes.
  5. Dip each frozen yogurt bite in the melted chocolate and let excess drip off. Sprinkle sea salt on top before placing back on the baking sheet.
  6. Return the chocolate-coated bites to the freezer for an additional 30 minutes to set the chocolate.

Nutrition

Serving: 1biteCalories: 80kcalCarbohydrates: 8gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 4gVitamin A: 150IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure yogurt bites are fully frozen before dipping in chocolate. Use parchment paper between layers when storing to prevent sticking.

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