First of all, thank you so much for being here! I’m genuinely thrilled to share today’s recipe because it’s one of those simple, feel-good treats that truly makes life a little sweeter (and a whole lot healthier). These Protein Frozen Yogurt Cups have become a staple in my kitchen—and honestly, every time I make them, I wonder why I don’t have a double batch on hand at all times!
These little treats are the perfect blend of crunch and creaminess, loaded with protein and delightfully indulgent. Whether you need a quick post-workout snack, a healthier dessert, or a little afternoon pick-me-up, these beauties are here for you. I promised you versatile, and here’s proof!!
Let’s dive in!
Ingredients
For the Magic Shell:
-
9 oz. semi-sweet chocolate chips or dark chocolate chips
-
¼ cup coconut oil
For the Filling:
-
1.5 cups 2% Greek yogurt
-
½ cup all-natural drippy peanut butter
-
¼ cup honey
-
1 teaspoon sea salt
-
¼ cup vanilla protein powder (we used 365 whey protein powder)
How to Make Protein Frozen Yogurt Cups
-
Prep the Pan: Line a muffin tin with liners and set aside. This step makes everything easier later!
-
Melt the Chocolate: Place chocolate chips and coconut oil into a microwave-safe bowl. Heat on high in 20-second increments, stirring well between each round, until completely smooth.
-
Form the Chocolate Shells:
-
Spoon 1 tablespoon of melted chocolate into each muffin liner.
-
Tilt and rotate the muffin tin so the chocolate coats the sides, reaching just above halfway.
-
Freeze for 2 minutes.
-
Add another ½ tablespoon of chocolate to each cup, swirling again, and pop back into the freezer for 5 minutes.
-
-
Make the Filling:
-
Combine Greek yogurt, peanut butter, honey, sea salt, and protein powder in a large bowl, mixing until silky-smooth and creamy.
-
-
Assemble the Cups:
-
Fill each chocolate cup with roughly 2 tablespoons of the creamy mixture.
-
Top with 1 tablespoon of the remaining melted chocolate (reheat if needed to make it pourable).
-
Shake the muffin tin gently so the chocolate spreads nicely over the top.
-
-
Freeze: Return the muffin tin to the freezer and allow the cups to firm up for at least 30 minutes.
-
Enjoy: Once frozen solid, pop one out, take a bite, and savor that creamy, crunchy goodness!!
Helpful Tips
-
Use drippy peanut butter: The runnier texture blends better with the yogurt.
-
Don’t skip the second chocolate layer: It reinforces the shell, making these easier to peel and bite into without cracking apart.
-
Work quickly: Especially when adding the filling; you want your shells to stay nice and firm.
Substitutions and Variations
-
Nut-free: Use sunflower butter or almond butter instead of peanut butter.
-
Different flavors: Swap vanilla protein powder for chocolate or peanut butter-flavored varieties for an even deeper flavor profile.
-
Dairy-free: Choose a plant-based Greek-style yogurt and dairy-free chocolate chips.
-
Sweetener swap: Maple syrup or agave work beautifully instead of honey!
Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is thicker and creates a creamier texture, but if you only have regular yogurt, try straining it first to remove excess liquid.
What’s the best protein powder to use?
Any protein powder you love will work! Whey, plant-based, or even collagen protein can be great choices depending on your dietary needs.
How do I prevent the chocolate from getting too hard to work with?
If the melted chocolate thickens, just microwave it for 10 seconds at a time until it’s pourable again.
Storage Instructions
Once completely frozen, remove the cups from the muffin tin and transfer them into a freezer-safe bag or container. They’ll stay fresh for up to 3 months! (Though let’s be real—they’ll disappear long before that.)
Pro tip: Let the cup sit at room temp for about 2 minutes before biting in for the perfect texture.
More Delicious Recipes You’ll Love
Conclusion
And there you have it — Protein Frozen Yogurt Cups that are anything but boring!! 🎉 I can’t even tell you how many times these little cups have saved me from reaching for something less healthy when those sweet cravings hit. They’re easy to make, packed with good-for-you ingredients, and so delicious you’ll forget they’re actually nutritious!
Whether you whip up a batch for post-workout snacks, a quick dessert, or just to have something awesome tucked away in your freezer, you’ll be so glad you did. Honestly, I’m kicking myself for not having shot a video the first time I cracked one open and saw that creamy center!
I hope you’ll love them as much as I do. If you try this recipe, don’t forget to leave a comment below and share your photos — it absolutely makes my day to see your creations! 💛
Happy snacking, friends!
Print
Protein Frozen Yogurt Cups – Easy, High-Protein Snack You’ll Love!
- Total Time: 57 minutes
- Yield: 12 cups 1x
- Diet: Gluten Free
Description
These Protein Frozen Yogurt Cups are creamy, crunchy, and delightfully indulgent—with a boost of protein to keep you fueled! Whether you’re craving a healthy snack, a post-workout treat, or a sweet bite to end the day, these easy-to-make cups have you covered.
Ingredients
For the Magic Shell:
9 oz. semi-sweet or dark chocolate chips
¼ cup coconut oil
For the Filling:
1.5 cups 2% Greek yogurt
½ cup all-natural drippy peanut butter
¼ cup honey
1 teaspoon sea salt
¼ cup vanilla protein powder (we used 365 whey protein powder)
Instructions
-
Line your muffin tin with paper liners and set aside.
-
Melt the chocolate and coconut oil in a microwave-safe bowl, heating in 20-second increments and stirring until smooth.
-
Spoon 1 tablespoon of chocolate into each liner. Tilt and rotate the tin so the chocolate coats the sides. Freeze for 2 minutes.
-
Repeat with another ½ tablespoon of chocolate per cup. Swirl to coat again, then freeze for 5 minutes.
-
Mix the filling: In a large bowl, combine Greek yogurt, peanut butter, honey, sea salt, and protein powder until smooth.
-
Fill each cup with about 2 tablespoons of the creamy mixture.
-
Top with remaining melted chocolate, reheating it if necessary. Shake the tin so the chocolate evenly covers the filling.
-
Freeze for at least 30 minutes until firm. Enjoy immediately or store in the freezer for later!
Notes
For a smoother filling, use a drippy peanut butter.
Don’t skip the second chocolate swirl—it keeps the shells strong and prevents breakage.
Let the cups sit out for a minute or two before eating for the perfect bite!
- Prep Time: 25 minutes + Time (freezing): 30 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 9 g
- Protein: 8g
- Cholesterol: 5mg