Frozen Peanut Butter Chocolate Yogurt Ripple Bites
1 cup plain Greek yogurt
2 tbsp unsweetened cocoa powder
⅓ cup creamy peanut butter
2 tbsp honey (or maple syrup)
Optional for extra richness
1–2 tbsp mini chocolate chips
Pinch of sea salt
Preparation
Mix Chocolate Base
Whisk Greek yogurt, cocoa powder, and honey until smooth and creamy.
Whisk Greek yogurt, cocoa powder, and honey until smooth and creamy.
Prepare Peanut Butter
Warm peanut butter slightly (10–15 seconds in microwave) so it’s easy to swirl.
Warm peanut butter slightly (10–15 seconds in microwave) so it’s easy to swirl.
Fill Cups
Line a muffin tin with silicone liners or parchment cups. Spoon chocolate yogurt mixture into each, filling about ¾ full.
Line a muffin tin with silicone liners or parchment cups. Spoon chocolate yogurt mixture into each, filling about ¾ full.
Create Ripple Effect
Add small spoonfuls of peanut butter on top. Swirl gently with a toothpick or knife — don’t overmix.
Add small spoonfuls of peanut butter on top. Swirl gently with a toothpick or knife — don’t overmix.
Add Toppings
Sprinkle mini chocolate chips and a pinch of sea salt if desired.
Sprinkle mini chocolate chips and a pinch of sea salt if desired.
Freeze
Place tray in freezer for 2–3 hours until firm.
Place tray in freezer for 2–3 hours until firm.
Serve
Remove bites from liners and store in an airtight container in freezer. Let sit at room temperature 2–3 minutes before eating for best texture.
Remove bites from liners and store in an airtight container in freezer. Let sit at room temperature 2–3 minutes before eating for best texture.
Yield: 6 bites