Ingredients
Scale
- 1 cup plain Greek yogurt (full fat recommended for creaminess)
- 1/2 cup creamy peanut butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup crushed peanuts (optional, for topping)
- A pinch of flaky sea salt (optional)
Instructions
- In a medium-sized mixing bowl, combine the Greek yogurt, creamy peanut butter, honey (or maple syrup), and vanilla extract. Stir until the mixture is completely smooth and the peanut butter is well incorporated into the yogurt.
- Line a small baking sheet or a large plate with parchment paper. Using a spoon or a small cookie scoop, drop about 2 tablespoons of the yogurt mixture onto the parchment paper to form small mounds. Repeat until all the mixture is used, making about 12 clusters.
- Place the baking sheet in the freezer and let the yogurt mounds freeze for at least 45 to 60 minutes. They need to be firm enough to handle without falling apart when dipped in chocolate.
- While the clusters are freezing, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and glossy. The coconut oil helps the chocolate stay smooth and create a thinner shell.
- Remove the frozen yogurt clusters from the freezer. One by one, dip each cluster into the melted chocolate using a fork, ensuring it is fully coated. Allow any excess chocolate to drip off before placing it back onto the parchment paper.
- Immediately sprinkle the top of each chocolate-coated cluster with crushed peanuts and a pinch of flaky sea salt if desired. Return the tray to the freezer for another 15 minutes, or until the chocolate shell has completely hardened.
- Cook Time: 1 hour 15 minutes
- Diet: Gluten-Free, Vegetarian