Ingredients
Scale
- 2 cups plain Greek yogurt (full fat or 2%)
- ½ cup all-natural peanut butter
- 2 tbsp honey (or maple syrup for vegan)
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- ¼ cup crushed peanuts (for coating)
- 2 tbsp honey (optional, for drizzling)
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk Greek yogurt until smooth. Stir in peanut butter, honey, vanilla, and salt until fully combined (some swirls are okay).
- Spoon small spoonfuls (about 1 tbsp each) onto the prepared baking sheet.
- Freeze for 2–3 hours, or until firm.
- Once frozen, roll each bite lightly in crushed peanuts to coat.
- Store in an airtight container in the freezer for up to 2 weeks.
Notes
- For extra protein, add a scoop of unflavored or vanilla protein powder to the mixture.
- Use sugar-free chocolate chips or cocoa powder for a chocolate PB twist.
- If mixture is too thick, warm peanut butter slightly before mixing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-bake, Freezing
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 2 bites
- Calories: 112 Kcal
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 12mg
