These frozen peanut butter Greek yogurt bites are an easy, no-bake healthy dessert made with a creamy protein packed peanut butter yogurt filling covered in chocolate.

Peanut butter yogurt bites on a plate.

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No Bake Peanut Butter Greek Yogurt Bites

These frozen Greek yogurt bites have gone viral for good reason! They’re healthy, delicious, and you don’t even need to turn on the oven.

After seeing the viral yogurt clusters all over social media, I had to create my own version. They’re similar to frozen berry yogurt bites, but with an extra boost of protein thanks to Greek yogurt and peanut butter.

Why This Recipe Works

  • This frozen dessert is a sweet treat that is lower in sugar and higher in protein, perfect for satisfying the sweet tooth!
  • This frozen dessert is sweet, satisfying, and a healthier alternative to a Reese’s peanut butter bar but with the same irresistible peanut butter chocolate combo!

Ingredient Notes

Peanut butter yogurt ingredients.

Find the full printable recipe with specific measurements below.

  • Greek yogurt: I used honey vanilla Greek yogurt, but you can use plain Greek yogurt. Whole-fat Greek yogurt will be creamier, but low fat or non fat can be used. Dairy-free yogurt like coconut yogurt or almond yogurt work too.
  • Peanut butter: I used natural creamy peanut butter to add plant protein, healthy fats and rich flavor to the frozen Greek yogurt bites.
  • Chocolate chips: I used melted semi-sweet chocolate chips to dip the frozen bites. To make it even easier, you can just drizzle the chocolate on top. Dark chocolate chips or milk chocolate are great substitutes!
  • Coconut oil: This helps thin the melted chocolate and gives the peanut butter yogurt bites a crisp homemade magic shell.

How to Make Frozen Greek Yogurt Bites

Showing how to make yogurt bites.
  • Mix: Stir together Greek yogurt and peanut butter until smooth.
  • Fill. Spoon peanut butter Greek yogurt mixture into silicone molds using a medium cookie scoop. Freeze for 1 to 1½ hours.
  • Melt chocolate: Microwave chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
  • Coat and freeze: Dip each frozen peanut butter yogurt bite in chocolate (or drizzle chocolate on top), place on the lined sheet, and freeze again for 10 minutes.

Recipe Tips

  • Any creamy nut butter works: Try cashew butter, almond butter or even make these nut free with sunflower butter.
  • Instead of a silicone mold: Use a cookie scoop to spoon peanut butter clusters onto parchment-lined baking sheet. Freeze, then dip frozen yogurt bites into chocolate.
  • Garnish: Add some crunch to this Greek yogurt dessert with chopped roasted salted peanuts on top and then add flaky sea salt!
  • Store: Store in an airtight container in the freezer for up to a month.
Frozen peanut butter Greek yogurt bites dipped or drizzled with chocolate on a white plate.

Need more frozen treats? Try rainbow popsicles, fudgesicles or strawberry Dole Whip!

More Greek Yogurt Recipes

Peanut butter yogurt bites on a plate.

Peanut Butter Greek Yogurt Bites

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Freezing Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 12
These frozen peanut butter Greek yogurt bites are an easy, no-bake healthy dessert made with a creamy protein packed peanut butter yogurt filling covered in chocolate.
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Video

Equipment

  • Small ice cube silicone mold

Ingredients 

  • 2 cups Greek yogurt , plain or honey vanilla
  • ⅔ cup peanut butter , I used JIF natural
  • 1 ½ cups chocolate chips
  • 1 ½ teaspoons coconut oil

Instructions

  • Prepare cookie sheet: Line a cookie sheet with parchment paper.
  • Mix ingredients: Mix Greek yogurt and peanut butter in a small mixing bowl.
  • Spoon into molds: Using a medium cookie scoop, spoon into each ice cube of the silicone mold.
  • Freeze: Freeze for 1 to 1 1/2 hours.
  • Melt chocolate: In a small microwave safe bowl, melt chocolate chips and coconut oil in the microwave for 30 seconds. Stir and repeat in 30 second intervals, stirring at each interval.
  • Coat and freeze: Pop cubes out of molds then dip each cube in the chocolate and place on parchment paper. Alternately, you can drizzle the tops with the chocolate instead of dipping them. Place in freezer again for 10 minutes.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Keep the yogurt cups in the freezer until ready to eat.
Variations: 
Add a slice of banana in each cluster for a fruity treat.
Using the cookie scoop, spoon the peanut butter onto parchment paper, forming 8 larger clusters.  Dip as noted above.
 

Nutrition

Calories: 335kcal, Carbohydrates: 30g, Protein: 12g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 133mg, Potassium: 192mg, Fiber: 2g, Sugar: 25g, Vitamin A: 78IU, Vitamin C: 0.2mg, Calcium: 105mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • Sweetener: If using plain Greek yogurt, you may want to add maple syrup, honey, stevia or monk fruit to make them a little sweeter.
  • Fruity: Add a slice of banana or chopped strawberries in each cluster.
  • Protein packed add-ins: If you love protein-packed snacks, add some powdered peanut butter, a scoop of your favorite protein powder or even collagen peptides.
  • Mix-ins: Granola, mini chocolate chips, cocoa powder, sprinkles or nuts.