Protein Yogurt Cups

Sometimes, life calls for a little indulgence, and what’s better than indulging in something that’s not only delicious but also packed with a good dose of protein?

I remember the first time I made these Chocolate-Coated Protein Cups—it was a rainy afternoon, and I was in the mood for something sweet but also a bit healthier. As I rummaged through my kitchen, I found some coconut yogurt and my go-to protein powder. I decided to experiment and mix them together, along with some cocoa powder and a touch of honey for sweetness. After pouring the mixture into silicone cupcake liners and popping them in the freezer to set, I was amazed at how delicious they turned out. In fact, they reminded me of a healthier version of the yogurt strawberry bars recipe I used to love as a kid.

That’s when inspiration struck! Why not combine them into a delightful snack? Little did I know, this would soon become one of my favorite treats to make.

The beauty of these protein cups lies in their simplicity and the way they satisfy my sweet cravings without the guilt. Plus, they’re super easy to make, which is perfect for those busy days when you need a quick pick-me-up.

Ingredients (Makes 6 Cups)

• 1 cup coconut yogurt (or Greek yogurt if you’re not dairy-free)
• 1 banana
• 2 scoops of protein powder (I love using Essential Protein)
• 1/4 cup peanut butter
• 1 tbsp maple syrup (optional, for a little extra sweetness)
• 1/3 cup dairy-free chocolate chips
• Pinch of salt

For the chocolate coating:

• 1 1/2 cups dairy-free chocolate chips
• 2 tbsp coconut oil

Directions

1. Prepare the Chocolate Coating:

• Melt 1 1/2 cups of chocolate chips and 2 tablespoons of coconut oil in a small saucepan over low heat, stirring frequently until smooth.
• Coat the inside of muffin liners with a layer of melted chocolate. Freeze for about 30 seconds, then apply another layer of chocolate. Freeze again until you’re ready to fill the cups. Repeat this process for all six cups.

1. Make the Protein Filling:

• In a small mixing bowl, mash half of the banana.
• Stir in the coconut yogurt and your chosen protein powder until well combined.
• Slice the remaining half of the banana and gently fold it into the mixture along with the chocolate chips and peanut butter. (I like to leave some peanut butter streaks for that gorgeous ribbon effect!)

1. Assemble the Cups:

• Divide the protein yogurt mixture evenly among the six prepared chocolate cups.
• Top each cup with more melted chocolate to seal the filling.
• Freeze the cups for about 25 minutes.

1. Enjoy and Store:

• Once set, remove the muffin liners and enjoy your delicious chocolate-coated protein cups! These can be stored in the fridge for 3-4 days, although they rarely last that long in my house!

Recipe Summary

Notes

• Storage: Keep these protein cups in an airtight container in the fridge to maintain their freshness.
• Customization: Feel free to experiment with different flavors of protein powder or mix-ins to suit your taste.

People Also Ask

Can I use a different type of yogurt?

Absolutely! While I prefer coconut yogurt for its creamy texture and dairy-free benefits, you can use any yogurt you like, including Greek yogurt for an extra protein boost.

Can I substitute the peanut butter?

Yes, you can use almond butter, cashew butter, or even sunflower seed butter if you have a nut allergy.

What other toppings can I add?

Feel free to get creative! You can sprinkle some crushed nuts, shredded coconut, or even add a drizzle of caramel on top.

I hope you love these Chocolate-Coated Protein Cups as much as I do! They’re the perfect blend of indulgence and nutrition, ideal for a quick snack or a sweet treat after dinner.

Protein Yogurt Cups

These little luxuries are a fun and delicious way to sneak an extra 10g of protein into your day! One little hack I use when making sweet snacks is to add a protein source – this will not only aid in making the snack more satiating but will also slow the absorption of glucose, thus reducing a blood sugar spike! My go is Essential Protein – it’s gluten-free, dairy-free, and refined sugar-free and the protein source is regeneratively farmed peas 🙌🏻 I also just looove the taste and texture both on its own in a protein shake or stirred and baked into sweet treats!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Freezing 30 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine American

Servings 6 Cups

Ingredients

  

• 1 cup coconut yogurt or greek yogurt if not dairy-free
• 1 banana
• 2 scoops of Essential Protein
• ¼ cup peanut butter
• 1 tbsp maple syrup optional
• ⅓ cup dairy-free chocolate chips
• pinch of salt

For the chocolate coating:

• 1 ½ cups dairy-free chocolate chips
• 2 tbsp coconut oil

Instructions

 

• Melt 1 1/2 cups of chocolate chips and 2 tbsp coconut oil in a small sauce pot over low heat, stirring often
• When your chocolate has melted, coat the edges of a muffin liner with a layer of chocolate
• Freeze for 30 seconds and coat with another layer, then freeze until you’re ready to fill your cups, repeating for all six cups
• In a small mixing bow, add half of your banana and mash
• Stir in your coconut yogurt and @ritual protein powder
• Slice up the remaining half of banana and gently fold it into the protein yogurt mixture along with your chocolate chips and peanut butter (I didn’t fully mix mine because I wanted to see the peanut butter ribbons)
• Divide your protein yogurt mixture between the 6 cups and top off with more melted chocolate
• Freeze for 25 minutes
• Remove the muffin liners and slice or bite into the cups to enjoy!
• Store in the fridge for 3-4 days

Notes

• Storage: Keep these protein cups in an airtight container in the fridge to maintain their freshness.
• Customization: Feel free to experiment with different flavors of protein powder or mix-ins to suit your taste.

Keyword Protein Yogurt Cups