Peanut Butter Yogurt Bites
on Jun 10, 2026
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These peanut butter yogurt bites are creamy, chocolatey, and made with just five simple ingredients. They’re an easy make-ahead snack that feels like a treat while still providing protein and healthy fats to help keep little ones satisfied.
These peanut butter yogurt bites taste a little like a frozen peanut butter cup, but they’re made with simple ingredients and packed with protein from Greek yogurt. They’re one of our favorite snacks to keep in the freezer for those moments when you want a simple sweet treat that’s satisfying but still filling.
If you’re looking for more easy frozen treats, you’ll love these easy homemade fudgesicles (with avocado as the secret ingredient!), this refreshing watermelon lime sorbet, and these creamy pineapple popsicles that taste just like a pina colada in popsicle form!
Table of Contents
What You’ll Need
Here is what you’ll need to make these peanut butter yogurt bites:
- Full-Fat Plain Greek Yogurt: Creates a creamy base while adding protein and healthy fats.
- Natural Peanut Butter: Adds flavor and helps create a smooth, creamy texture. Use a well-stirred natural peanut butter for best results.
- Maple Syrup: Naturally sweetens the yogurt mixture.
- Chocolate Chips: Create a simple chocolate shell on top of each bite.
- Coconut Oil: Helps the chocolate melt smoothly and creates a thinner chocolate layer that’s easier to bite through when frozen.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Greek Yogurt: Full-fat vanilla Greek yogurt can be used, but if you’re using vanilla yogurt, you may want to reduce the maple syrup. You can also swap Greek yogurt with a thick style dairy-free yogurt.
- Peanut Butter: Almond butter, cashew butter, or sunflower seed butter can be substituted.
- Maple Syrup: Honey works as a swap for children over 1 year old.
- Coconut Oil: You can omit it if you don’t have it on hand, just note that the chocolate may be slightly thicker when melted.
- Add-Ins: Finely chopped nuts, crushed freeze-dried strawberries, or shredded coconut can be sprinkled on top for added texture.
Step-by-Step Instructions
STEP 1: Add the Greek yogurt, peanut butter, and maple syrup to a bowl. Stir until smooth and fully combined (Images 1 & 2).
STEP 2: Scoop 1 tablespoon of the mixture into each cup of a silicone mini muffin pan (I love using this tablespoon-sized ice cream scoop!). Smooth the tops with the back of a spoon (Image 3).
STEP 3: Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 30 seconds, stir, then continue heating in 10-second increments until smooth and fully melted.
STEP 4: Spoon about 1 teaspoon of melted chocolate over each yogurt bite and spread evenly. Sprinkle with chopped peanuts if desired (Image 4).
STEP 5: Freeze for 2 to 3 hours, or until completely firm. Remove from the silicone pan and serve immediately or transfer to a freezer-safe container for storage.
Storage Instructions
Once frozen, store the peanut butter yogurt bites in an airtight freezer-safe container for up to 3 months. They should be kept frozen until ready to eat. Let them sit at room temperature for 2 to 3 minutes before serving if you’d like a slightly softer texture.
Tips For Success
- It’s important to use a silicone mini muffin pan for the easiest removal. The bites pop out SO much more easily than they would from a metal pan.
- Make sure your peanut butter is well stirred before measuring. Natural peanut butter can separate, and using the oily top portion may affect the consistency.
- Taste the yogurt mixture before portioning it into the pan. Depending on the sweetness of your peanut butter and personal preference, you may want to add a little extra maple syrup.
- Allow the bites to freeze completely before removing them from the pan. This helps them hold their shape and prevents sticking.
Recipe FAQs
Greek yogurt works best because it’s much thicker. Regular yogurt may result in a softer texture that doesn’t hold its shape as well when frozen.
Make sure they are completely frozen before attempting to remove them. If they’re not fully frozen, they’ll be soft and may stick to the pan instead of popping out smoothly.
Nope! They can be eaten straight from the freezer, but if you prefer a softer texture, you can let them sit at room temperature for 2–3 minutes to soften slightly.
Other Frozen Treats You’ll Love
Pistachio Ice Cream Bars
Chocolate Berry Bark
Creamy Pina Colada Pineapple Popsicles
Frozen Strawberry Yogurt Bars
If you tried these Frozen Peanut Butter Yogurt Bites, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Peanut Butter Yogurt Bites
Equipment
Ingredients
- 1 ¼ cup whole milk Greek yogurt
- ½ cup natural peanut butter
- 2-3 tbsp maple syrup
- ½ cup chocolate chips
- 1 tsp coconut oil
- chopped peanuts, for topping, optional
Instructions
- Add the Greek yogurt, peanut butter, and maple syrup to a bowl. Stir until smooth and fully combined.
- Scoop 1 tablespoon of the mixture into each cup of a silicone mini muffin pan (I love using this tablespoon-sized ice cream scoop!). Smooth the tops with the back of a spoon.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 30 seconds, stir, then continue heating in 10-second increments until smooth and fully melted.
- Spoon about 1 teaspoon of melted chocolate over each yogurt bite and spread evenly. Sprinkle with chopped peanuts if desired.
- Freeze for 2 to 3 hours, or until completely firm. Remove from the silicone pan and serve immediately or transfer to a freezer-safe container for storage.
Notes
- It’s important to use a silicone mini muffin pan for the easiest removal. The bites pop out SO much more easily than they would from a metal pan.
- Make sure your peanut butter is well stirred before measuring. Natural peanut butter can separate, and using the oily top portion may affect the consistency.
- Taste the yogurt mixture before portioning it into the pan. Depending on the sweetness of your peanut butter and personal preference, you may want to add a little extra maple syrup.
- Allow the bites to freeze completely before removing them from the pan. This helps them hold their shape and prevents sticking.
Hi there what can you se instead of coconut oil?
Hi Denise! You can omit it completely, the chocolate will just be a little thicker in consistency when melted, but it’ll still work😊