Frozen Greek Yogurt Peanut Butter Bites: Your New Favorite Snack

Why You’ll Love This Recipe

I love how easy this recipe is to prepare. I only need a bowl, a spatula, and a mold or ice cube tray to make it happen. There’s no baking, no complicated steps, and almost no cleanup.

I also appreciate how balanced these bites are. The Greek yogurt gives me a creamy texture and a boost of protein, while the peanut butter adds richness and healthy fats that keep me full longer.

Another reason I keep making these is how customizable they are. I can drizzle melted chocolate on top, swirl in a little honey, or even sprinkle some sea salt for contrast. It’s a flexible recipe that I can adjust depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup Plain Greek Yogurt (Provides a creamy base and is rich in protein)
0.5 cup Peanut Butter (Adds richness and flavor with healthy fats)
Optional Flavor Boosters such as Melted Chocolate (Enhances taste and allows for a decadent treat)

Directions

1. In a medium bowl, I combine 1 cup of plain Greek yogurt and ½ cup of peanut butter. I use a spatula to mix vigorously until the mixture is completely smooth and well incorporated. This usually takes me about 2–3 minutes.

2. Once the mixture is smooth, I carefully spoon it into silicone molds or ice cube trays. I fill each cavity to the top and gently tap the tray on the counter to remove any air pockets.

3. I place the filled molds in the freezer and let them freeze for at least 2–3 hours, or until they are completely solid.

4. After they’re fully frozen, I carefully remove the bites from the molds. I serve them immediately or transfer them to a labeled zip-top bag for storage.

Servings And Timing

This recipe makes about 10 servings, depending on the size of the molds I use.

Prep Time: 5 minutes
Freeze Time: 2–3 hours
Total Time: Approximately 3 hours and 5 minutes

I like making these in advance so I always have a ready-to-eat snack waiting in the freezer.

Variations

I sometimes drizzle melted dark or milk chocolate over the tops before freezing for a dessert-style treat.

If I want extra texture, I stir in mini chocolate chips or chopped nuts.

For a touch of sweetness, I mix in a tablespoon of honey or maple syrup.

When I’m craving something a little different, I add a splash of vanilla extract or a pinch of cinnamon to enhance the flavor.

Storage/Reheating

I store the frozen bites in a zip-top freezer bag or an airtight container in the freezer. They stay fresh for up to 2 months.

When I’m ready to eat one, I let it sit at room temperature for 2–3 minutes to slightly soften. I don’t need to reheat them, since they’re meant to be enjoyed frozen or just slightly thawed for a creamier texture.

FAQs

Can I Use Flavored Greek Yogurt Instead Of Plain?

Yes, I can use flavored Greek yogurt if I prefer a sweeter or fruitier taste. I just keep in mind that it may increase the overall sweetness.

Can I Make This Recipe Dairy-Free?

I can substitute the Greek yogurt with a dairy-free yogurt alternative. I make sure it’s thick and creamy so the texture stays similar once frozen.

What Type Of Peanut Butter Works Best?

I like using creamy peanut butter for the smoothest texture. Natural peanut butter works too, but I stir it well before mixing to avoid separation.

How Do I Prevent The Bites From Sticking To The Mold?

I find that silicone molds work best because they make removal very easy. If I use a regular ice cube tray, I let the bites sit out for a few minutes before trying to remove them.

Can I Double The Recipe?

Yes, I often double the recipe when I want to stock up. I simply mix everything in a larger bowl and use additional molds or trays.

Conclusion

I love how these Frozen Greek Yogurt Peanut Butter Bites combine simplicity, nutrition, and indulgent flavor in one small package. With just a few ingredients and minimal effort, I can create a snack that satisfies my sweet tooth while still supporting my healthy eating habits. Once I started keeping a batch in my freezer, they quickly became a staple that I make again and again.