These frozen cups pair a creamy peanut butter and Greek yogurt center with a chocolate coating. A mini muffin tin keeps the portions compact, and two short freezer stages help the centers and coating set.
Ingredients
- ½ cup Greek yogurt
- ½ cup creamy peanut butter
- ¼ cup sugar-free sweetener, such as stevia, erythritol, or monk fruit sweetener
- 1 cup sugar-free chocolate chips, at least 85% cocoa
- Optional: a pinch of salt, vanilla extract, or another flavoring
- Mini muffin liners, or a small amount of coconut oil or cooking spray for the tin
Instructions
- Line a mini muffin tin with liners, or lightly grease it with coconut oil or cooking spray.
- Mix the Greek yogurt, peanut butter, sweetener, and any optional flavoring until smooth and creamy.
- Divide the mixture among the prepared mini muffin cups, using about 1–2 tablespoons for each.
- Freeze for at least 30 minutes, until firm.
- Melt the chocolate chips in a double boiler or microwave-safe bowl, stirring until smooth.
- Remove the firm peanut butter cups from the liners, or gently loosen them from the greased tin. Coat each one completely in melted chocolate.
- Return the coated cups to the prepared tin and freeze for at least 30 minutes, until the chocolate is set.
Storage
Keep the cups in an airtight container in the freezer for up to two weeks.
