Description
Frozen peanut butter bites deliver 8 grams of protein per serving in under 10 minutes of prep. No oven, no cooking, no complicated technique. Just five ingredients, a mixing bowl, and a freezer.
Ingredients
1 cup plain or vanilla Greek yogurt (full-fat or 2%)
½ cup creamy natural peanut butter (no added sugar)
2–3 tbsp honey or pure maple syrup
1 tsp pure vanilla extract
¼ cup mini chocolate chips
Optional: ¼ tsp ground cinnamon
Optional: 1–2 tbsp chia seeds or ground flaxseed
Optional: 2 tbsp chopped roasted nuts
Instructions
1. Line a baking sheet or flat plate with parchment paper, or set out silicone molds on a level surface.
2. Add the Greek yogurt, peanut butter, honey or maple syrup, and vanilla extract to a large mixing bowl. Stir with a rubber spatula until the mixture is completely smooth and uniform with no streaks — about 90 seconds of active stirring.
3. Fold in the mini chocolate chips using a bottom-to-top motion. Add any optional mix-ins at this stage and fold until evenly incorporated.
4. Use a cookie scoop or heaping tablespoon to drop rounded mounds onto the parchment-lined tray, spacing them 1 inch apart. For silicone molds, fill each cavity to just below the rim and smooth the top flat.
5. Freeze for a minimum of 2 hours, or until the bites are completely solid all the way through.
6. Pop the bites off the parchment or out of the molds and transfer to an airtight freezer-safe container with parchment between layers. Serve straight from the freezer, or rest at room temperature for 2–3 minutes for a softer texture.
Notes
Use full-fat or 2% Greek yogurt — non-fat yogurt has a higher water content that turns the bites icy and grainy after freezing.
Bring peanut butter to room temperature before mixing. Cold peanut butter resists blending and leaves streaks. Microwave for 15 seconds if needed.
Stir the entire jar of natural peanut butter before measuring to fully incorporate the separated oil.
Mini chocolate chips distribute more evenly than standard size and deliver chocolate in every single bite.
Freeze on a flat, level shelf so the mixture does not pool to one side in the molds.
Store in an airtight container in the freezer for up to 2 months. Label the container with the date.
For a dairy-free version, replace Greek yogurt with full-fat coconut yogurt. For a peanut-free version, use sunflower seed butter or tahini.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: High Protein Snacks
- Method: No-Bake, Freezing
- Cuisine: American