Chocolate & Peanut Butter Frozen Yoghurt Cups
Sometimes the best recipes are the simplest ones!
Makes: 12 mini cups
Preparation time: 10 minutes, plus 2 – 3 hours to set
Ingredients:
- 1 cup plain Greek yogurt
- 2 Tbsp honey or maple syrup
- ½ tsp vanilla extract
- ¼ cup natural peanut butter
Chocolate Topping:
- ½ cup dark chocolate chips or chopped dark chocolate
- 1 Tbsp coconut oil
To serve:
- Crushed peanuts
- Mini chocolate chips
- Sea salt flakes
How To Make Chocolate & Peanut Butter Frozen Yoghurt Cups
- Line a 12-cup mini muffin tin with silicone or paper liners.
- If using a standard muffin tin, fill only halfway.
- In a bowl, mix the Greek yogurt, honey, vanilla, and peanut butter until smooth and creamy.
- Spoon the yogurt mixture evenly into the muffin liners, filling each about 3/4 full.
- Tap the tin gently to level the tops.
- In a small microwave-safe bowl, combine the chocolate chips and coconut oil.
- Microwave in 20-second intervals, stirring in between, until smooth and glossy.
- Spoon a teaspoon of the melted chocolate over each yogurt cup.
- Use the back of the spoon to spread it slightly.
- Sprinkle with your choice of toppings: crushed peanuts for crunch, mini chocolate chips for extra indulgence, or a pinch of flaky sea salt to enhance the flavour.
- Place the muffin tin in the freezer for at least 2–3 hours or until the cups are fully frozen.
- Let the cups sit at room temperature for 3–5 minutes before serving so they’re easier to bite into.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
That does look so yummy and simple to make.