These Frozen Peanut Butter Greek Yogurt Bites are our go-to summertime snack (though honestly, they’re perfect year-round!). We’ve been making them on repeat lately, and both my kids absolutely love them.
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As summer is getting going and the days are heating up, it's time to start whipping up the frozen snacks! Looking for other summer snacks? I've got a full post on the best Summer Snacks for Kids and Toddlers or if you're headed out for a summer camping trip, check out my top camping snacks for toddlers!
Table of Contents
Ingredients
- Greek yogurt
- Peanut butter
- Almond flour
- Coconut oil
- Chocolate chips (we love Enjoy Life dairy free chips)
See recipe card for quantities.
Instructions
Melt chocolate chips and coconut oil in a small saucepan over medium heat.
Pour half of the melted chocolate into an ice tray.
Add Greek yogurt, almond flour, and peanut butter to a food processor and blend until smooth.
Add the filling to the ice tray. Pour remaining chocolate over top and freeze for at least 30 minutes.
Toddler Tip:
Involve your child in preparing these yogurt bites and turn it into a sensory experience with the prep. Let your child stir the yogurt and peanut butter together before layering, it’s sticky, creamy, and fun to mix. Talk about how it smells, feels, and looks. It’s a simple way to build language skills and confidence in the kitchen!
Substitutions
- Greek yogurt - you can swap in a vanilla Greek yogurt instead of plain if you like, just omit the maple syrup. You could also use a plant-based yogurt.
- Peanut butter - almond butter also works well in these
Equipment
- food processor is helpful
- ice cube tray
Storage
Once your frozen peanut butter chocolate yogurt bites are fully set, pop them out of the trays and transfer them to an airtight freezer-safe container or zip-lock bag. Add a little parchment paper between layers to prevent sticking. Store them in the freezer for up to 2 weeks (if they last that long!). The great thing about these bites is that they are soft enough to eat straight out of the freezer but you can let them sit for a minute or two before serving if you like. Just note that they will begin to melt at room temperature.
Top tip
These yogurt bites don't have to be picture perfect! Don't worry if the chocolate isn't all the way around, you don't even have to do the bottom layer of chocolate if you don't want to. You can simply just drizzle a little chocolate on top!
FAQ
Yes, you can swap in a different nut butter such as almond butter, or use a seed butter for completely nut free. Tahini is also a great nut free option! You may need to add a little bit more maple syrup as these seed butters tend to have a slightly bitter taste.
I suggest using at least a 5% fat Greek yogurt as it has a thick and creamy texture. Any plain or vanilla yogurt will work fine, but just a note that a plain yogurt will be lower in protein.
Yes! Toddlers can help scoop the peanut butter out, stir the peanut butter and Greek yogurt, help spoon into the ice cube trays or sprinkle the hemp hearts on top! This is a great recipe to involve your child.
No, they will melt quite quickly and get quite messy. These bites start to soften after about 5–10 minutes out of the freezer.
Recipe
Frozen Peanut Butter Greek Yogurt Bites
Equipment
- 1 Food processor
Ingredients
- ⅓ cup chocolate chips we love using Enjoy Life dairy free chips
- 2 tsps coconut oil
- ½ cup Greek Yogurt plain
- ½ cup peanut butter smooth
- ½ cup almond flour
- 1 tablespoon maple syrup
- 1 tablespoon hemp hearts
Instructions
- In a small saucepan over medium heat, melt the chocolate chips and coconut oil together, stirring gently the whole time until smooth.
- Remove the melted chocolate from heat and pour half of the chocolate into the bottom of an ice cube tray.
- In a food processor or blender, add the Greek yogurt, peanut butter, and almond flour and blend until smooth.
- Spoon out the peanut butter mixture into the ice trays.
- Pour the remaining chocolate sauce on top of the peanut butter mixture.
- Sprinkle hemp hearts on top. Place in freezer for at least 30 minutes, until firm.
Notes
Nutrition
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