Description
Prep time: 10–15 minutes
Chill time: 30–60 minutes
Yield: 4 small cups
Ingredients
Scale
Base
- 1 1/2 cups plain Greek yogurt
- About 1 ounce chocolate protein powder, according to the intended serving amount
- 2 tablespoons creamy peanut butter
- 1 tablespoon unsweetened cocoa powder
- 1–2 tablespoons honey, maple syrup, or powdered sweetener, adjusted to taste and product strength
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, only as needed
- 2 tablespoons mini chocolate chips, optional
Topping
- 1/4 cup chocolate chips
- 1 teaspoon coconut oil, optional
- Chopped peanuts or a tiny pinch of flaky salt, optional
Instructions
- Whisk yogurt until smooth. Stir in protein powder, cocoa, vanilla, and a little sweetener until evenly combined.
- Mix in peanut butter. Let the powder hydrate briefly, then add milk a teaspoon at a time only if too thick. Taste and adjust sweetness.
- Fold in optional mini chips. Divide among four small cups and smooth the tops.
- Melt topping chocolate in a dry microwave-safe bowl in 15-second intervals, stirring between each. Stir in optional coconut oil.
- Let the chocolate cool briefly while still fluid, then spread a thin layer over each cup. Add optional peanuts or salt.
- Refrigerate 30–60 minutes, until set. Cover for storage. Let an individual cup stand for 2–3 minutes before eating if needed to soften the shell slightly.
Storage: Refrigerate covered at 40°F or below for up to 3 days. Freezing is not recommended for the intended texture. Keep crunchy toppings separate until serving.
Nutrition note: Protein is likely closer to approximately 13–18 grams per cup with many common products, but calculate from your labels and four equal portions. Calories vary with yogurt, sweetener, chocolate, and optional additions.