Go Back
–+ servings
Peanut Butter Chocolate Cups

Peanut Butter Chocolate Cups

Rate This Recipe:

No ratings yet
These are everything—creamy, chocolatey, just the right amount of sweet, and made with clean, nourishing ingredients. If you’re looking for a healthy dessert idea that’s no-bake, dairy-free, and high-protein, this one’s a keeper.
Frozen yogurt + peanut butter + banana + dark chocolate = serious freezer snack goals. I love these for a post-dinner treat or mid-afternoon pick-me-up. Bonus: they help support balanced blood sugar and curb cravings—especially important for women over 50!
They're cute, customizable (yes, rose petals), and take less than 15 minutes of hands-on time. You’re going to want to keep a stash on hand all week.
Pin Recipe Print Recipe
Course Dessert
Servings 12
Calories 180 kcal
Prep Time 30 minutes
Freezing Time 2 hours

Equipment

  • ice cube tray or silicone mold
  • small baking sheet
  • Parchment Paper
  • small microwave-safe dish

Ingredients
  

  • 1 cup vegan yogurt
  • ⅓ cup peanut butter runny is better
  • 1 scoop vanilla vegan protein powder
  • 1 banana
  • 1 cup 70% dark chocolate chips
  • 1 tbsp coconut oil
  • ¼ cup crushed peanuts for garnish
  • sea salt or edible rose petals for garnish

Instructions
 

  • Mix yogurt with peanut butter and protein powder until smooth and creamy
    1 cup vegan yogurt, ⅓ cup peanut butter, 1 scoop vanilla vegan protein powder
  • Place an ice cube tray or silicone mold on a small baking sheet covered with parchment paper.
  • Next, drop the yogurt/peanut butter mixture into a pretty ice cube tray or silicone mold, fill about 3/4 of the way to the top of each mold.
  • Add one slice of banana to top of each mold, push it in until evenly smooth on the top. Freeze for the least two hours or until solid.
    1 banana
  • Melt the dark chocolate with coconut oil in the microwave in a small microwave-safe dish in 30 second intervals until melted. Usually 3 intervals or less.
    1 cup 70% dark chocolate chips, 1 tbsp coconut oil
  • Release the frozen cubes from the ice cube tray and dip each of them into the dark chocolate.
  • Place on a baking tray and immediately sprinkle with sea salt and crushed peanuts or crushed edible rose petals. Serve immediately or freeze in an airtight container for up to 3 days.
    ¼ cup crushed peanuts, sea salt or edible rose petals

Video

More About This Recipe

Kitchen Tools You’ll Want

  • Ice cube tray or silicone mold (fun shapes = bonus joy)
  • Mixing bowl
  • Small saucepan or microwave-safe bowl for melting chocolate
  • Parchment paper
  • Baking tray
  • Spoon or mini spatula

Cooking Tips

  • Use runny peanut butter for easy mixing and that creamy swirl. If it’s thick, warm it slightly before combining.
  • Don’t skip the parchment paper under your tray—it makes cleanup a breeze.
  • Try cashew yogurt or almond-based yogurt for a mild flavor.
  • Feeling fancy? Add a touch of cinnamon or vanilla extract to the filling for an extra layer of warmth.
  • Want a lighter chocolate shell? Use half chocolate chips, half cacao butter for a thinner dip.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 12gProtein: 5gFat: 12gFiber: 2gSugar: 6g
Tried this recipe?Let us know how it was!