These Greek Yogurt Peanut Butter Protein Cups are a tasty snack packed with protein. They combine creamy Greek yogurt with rich peanut butter and a touch of sweetness—yum!
I love making these for a quick treat. They’re so easy to whip up, and perfect for a post-workout snack. Plus, who can resist that peanut butter goodness? 😋
Key Ingredients & Substitutions
Greek Yogurt: Use plain Greek yogurt for a creamy base. You can go for full-fat or low-fat depending on your preference. If dairy is not an option, try a plant-based yogurt like almond or coconut yogurt.
Peanut Butter: Creamy peanut butter works best for a smooth texture. If you’re not a fan of peanut butter, almond butter or sunflower seed butter are great alternatives that still keep the snack tasty!
Dark Chocolate: For a rich taste, I recommend dark chocolate chips. If you prefer a sweeter flavor, semi-sweet chocolate is a good choice. You can also use dairy-free chocolate to keep it vegan.
Sweeteners: Honey or maple syrup adds natural sweetness, but you can skip these if you prefer less sugar. For keto options, try using a sugar alternative like stevia or erythritol instead!
Protein Powder: Optional, but it boosts the protein content. Use your favorite vanilla or unflavored protein powder. If you want to skip it, just increase the yogurt a bit for more volume.
How Do You Get the Perfect Chocolate Shell?
Creating a smooth chocolate shell requires a bit of patience, but it’s totally worth it! Here’s how to get it just right:
- Melt the chocolate and coconut oil together. The oil keeps the chocolate from seizing and helps achieve a glossy finish.
- Pour just enough chocolate into each cup, swirl it around, and allow it to spread evenly. A thin layer is best for a nice shell.
- Don’t forget to freeze the cups for about 10 minutes before adding the filling. This way, it hardens properly, making for an easy-to-eat treat!
How to Make Greek Yogurt Peanut Butter Protein Cups
Ingredients You Will Need:
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 1/2 cup creamy peanut butter
- 1/2 cup dark chocolate chips or baking chocolate
- 1-2 tablespoons honey or maple syrup (optional, for sweetness)
- 1 teaspoon vanilla extract
- 1 scoop vanilla or unflavored protein powder (optional)
- 1-2 tablespoons coconut oil (for chocolate melting)
- Chopped peanuts and chocolate chunks for topping
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus a freezing time of at least 2-3 hours. So, while it’s super quick to make, you’ll need to wait a bit before you can enjoy these delicious protein cups!
Step-by-Step Instructions:
1. Prepare the Muffin Tin:
Line a muffin tin with silicone liners or use a silicone mold. This makes it super easy to remove the cups once they’re set. No sticky mess—yay!
2. Melt the Chocolate:
In a microwave-safe bowl, melt the dark chocolate chips with coconut oil. Do this in 20-30 second intervals, stirring in between until the mixture is smooth. This will give you a glossy coating that tastes amazing!
3. Create the Chocolate Base:
Once melted, spoon a thin layer of the chocolate mixture into the bottom of each liner. Make sure it’s evenly spread out. Then, pop the muffin tin into the freezer for about 10 minutes to harden.
4. Mix the Yogurt Filling:
While the chocolate is hardening, grab a medium bowl. Combine the Greek yogurt, peanut butter, optional protein powder, vanilla extract, and honey or maple syrup if you want some extra sweetness. Mix everything together until it’s smooth and creamy.
5. Add the Peanut Butter:
After the chocolate base has firmed up, take the muffin tin out of the freezer. In the center of each cup, add a small spoonful of creamy peanut butter. This will be a delicious surprise in the middle!
6. Fill with Yogurt Mixture:
Spoon the yogurt mixture over the peanut butter, filling each cup to the top. Don’t worry if it gets a little messy; it all tastes good in the end!
7. Seal with More Chocolate:
Drizzle or spoon a bit more melted chocolate over the top of each filled cup to seal in the yogurt layer. This helps keep everything together!
8. Add Toppings:
Sprinkle chopped peanuts and chocolate chunks on top for some nice crunch and extra flavor. It’s the cherry on top!
9. Freeze Until Firm:
Once everything is topped, place the muffin tin back into the freezer. Let the cups freeze for at least 2-3 hours until they are firm. Patience is key here!
10. Serve and Enjoy:
When you’re ready to enjoy, let the protein cups sit at room temperature for 5-10 minutes before taking them out of the liners. This makes them easier to eat. Store any leftovers in the freezer for a tasty, healthy snack later on!
These protein cups are delightful with a creamy, peanut buttery center, a rich chocolate shell, and a fun crunch from the toppings. Enjoy your healthy, homemade treat!
Can I Use Different Nut Butters for This Recipe?
Absolutely! If you prefer a different flavor, almond butter or cashew butter would work wonderfully. For a nut-free option, sunflower seed butter is a great substitute!
Can I Make These Protein Cups Without Protein Powder?
Yes, you can! Simply increase the Greek yogurt to maintain the volume. They’ll still be delicious and satisfying without the protein powder.
How Long Do These Protein Cups Last in the Freezer?
These cups can last in the freezer for up to 2-3 months. Just store them in an airtight container or zip-lock bag to keep them fresh!
How Do I Thaw These Protein Cups?
To thaw, simply leave the cups out at room temperature for about 10 minutes before serving. If you’re in a hurry, you can microwave them for about 10-15 seconds, but be cautious not to melt them!
