Description
These Crunchy Greek Yogurt Cups are a quick, creamy, crunchy breakfast or snack. Thick Greek yogurt is mixed with peanut butter and maple syrup, folded with chopped peanuts, then topped with a snappy chocolate shell.
Ingredients
Yogurt Base:
2 1/4 cups Greek yogurt (thick, full-fat preferred)
1/3 cup natural peanut butter (drippy works best)
1 tbsp maple syrup
1/2 cup peanuts, roughly chopped (about 1/4-inch pieces)
1 pinch sea salt
Chocolate Topping:
1/4 cup chocolate chips (60% cacao recommended)
2 1/2 tsp coconut oil
Instructions
1. In a medium bowl, stir together Greek yogurt, peanut butter, maple syrup, and sea salt until smooth.
2. Fold in the chopped peanuts until evenly distributed.
3. Divide the yogurt mixture into 4–6 small cups or jars and smooth the tops.
4. In a microwave-safe bowl, melt chocolate chips with coconut oil in 20–30 second bursts, stirring between bursts, until smooth.
5. Spoon or pour a thin layer of melted chocolate over each cup and spread to the edges.
6. Refrigerate 15–20 minutes, or until the chocolate topping is firm. Serve chilled.
Notes
Yield: 4–6 snack cups (depending on cup size).
Prep Time: 10 minutes.
Cook Time: 0 minutes.
Chill Time: 15–20 minutes.
Storage: Cover and refrigerate up to 4 days.
Substitutions: Peanut butter → almond butter or sunflower seed butter; peanuts → granola or chopped almonds; maple syrup → honey.
Tip: For extra crunch, add a sprinkle of granola on top before the chocolate sets.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (1/5 of recipe)
- Calories: 220–250
- Sugar: 6–9 g
- Sodium: 120–200 mg
- Fat: 15–17 g
- Saturated Fat: 6–8 g
- Unsaturated Fat: 7–9 g
- Trans Fat: 0 g
- Carbohydrates: 14–16 g
- Fiber: 2 g
- Protein: 7–9 g
- Cholesterol: 10–25 mg