Ingredients:

  • 2 cups (473g) Plain Greek Yogurt
  • 1/3 cup (80g) Creamy Peanut Butter
  • 2 tbsp (30ml) Maple Syrup or Honey
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1/2 cup (90g) Semi-sweet Chocolate Chips
  • 1 tbsp (15ml) Coconut Oil
  • 1 pinch (1g) Sea salt

Instructions:

  1. In a medium mixing bowl, combine the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Whisk vigorously until the mixture is completely smooth and the peanut butter is fully integrated with no streaks remaining.
  2. Spoon the yogurt mixture evenly into 12 silicone muffin liners, filling each about 3/4 of the way to the top. Use the back of the spoon to smooth the surface of each cup.
  3. Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat on high in 15-second intervals, stirring after each burst. Stop as soon as the chocolate is glossy and smooth to avoid scorching.
  4. Carefully pour a thin layer of melted chocolate over the top of each yogurt cup, spreading it to the edges. Immediately sprinkle a tiny pinch of sea salt on top.
  5. Place the tray in the freezer for at least 4 hours, or until the chocolate shell is firm and the centers are frozen.