Description
Prep time: 15 minutes
Chill: 2–3 hours for spoonable cups
Freeze: Approximately 4–6 hours or until firm for removable portions
Yield: 6 portions, depending on container capacity
Ingredients
Scale
Filling
- 1 1/2 cups plain thick Greek yogurt
- 1/2 cup creamy natural peanut butter, well stirred
- About 1 ounce chocolate protein powder
- 1 tablespoon unsweetened cocoa
- 2 tablespoons powdered sweetener or sugar, adjusted to taste and product strength
- 1 teaspoon vanilla
- Up to 1 tablespoon milk, only if needed
- A pinch of salt
Topping
- 1/2 cup dark or sugar-free chocolate chips
- 1 teaspoon coconut oil
- Optional chopped peanuts, peanut butter drizzle, chips, flaky salt, or cocoa
Instructions
- Prepare six small dishes for chilled servings or suitably sized silicone liners in a muffin pan for frozen portions.
- Mix yogurt and peanut butter until smooth. Stir in protein powder, cocoa, sweetener, vanilla, and salt.
- Rest briefly, then add milk a teaspoon at a time only if too stiff. Taste and adjust sweetness.
- Divide among containers and smooth the tops.
- Melt chocolate and coconut oil in a dry microwave-safe bowl in short intervals, stirring between each. Cool briefly while still fluid.
- Spread a thin layer or drizzle over each portion. Add optional peanuts or salt.
- Refrigerate 2–3 hours and serve in dishes, or freeze until fully firm before carefully peeling away silicone liners. Briefly soften frozen portions before eating.
Storage: Refrigerate covered for up to 4 days or freeze for up to 2 months for quality. Fully thawed yogurt may separate or become grainy. Chilled unmolding is not guaranteed.
Nutrition: Calculate from actual labels and the number of portions. Protein may be closer to roughly 12–16 grams per cup with many common products; optional toppings change both calories and protein.