High Protein Snickers Yogurt Cup

Creamy Snickers yogurt cup topped with a layer of melted dark chocolate, roasted peanuts, and flaky sea salt in a single-serve yogurt pot.

5 from 2 votes

These high-protein Snickers Yogurt Cups are made with creamy Greek yogurt, peanut butter, maple syrup, chocolate and crunchy peanuts. They’re quick, easy and make a delicious protein-packed snack or after-dinner treat.

Prep Time5

Freeze/Set Time15

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 227kcal

Author: Maria Lucey RD

Equipment

1 Small cup, ramekin, or mason jar or use the container the yogurt came in for less mess

Ingredients

For the yogurt base

150 grams 1 single-serve container, 5.3 oz high protein yogurt, such as Greek or Skyr (I used siggi's 0% fat vanilla skyr)
1 teaspoon peanut butter
Honey, maple syrup, or vanilla essence, to taste, optional

For the chocolate shell

1 tablespoon chocolate chips
¼ teaspoon coconut oil
1 teaspoon peanuts, chopped
Pinch of sea salt for topping

Instructions

If your peanut butter is very solid, microwave it for 10 to 20 seconds to loosen it, then stir it into the yogurt until combined. If you're using a plain, unsweetened yogurt, stir in honey, maple syrup, or vanilla essence to taste at this stage too. Smooth the top as best you can.
150 grams 1 single-serve container, 5.3 oz high protein yogurt, such as Greek or Skyr , 1 teaspoon peanut butter, Honey, maple syrup, or vanilla essence,
Melt the chocolate chips and coconut oil in the microwave in short 10 to 20 second bursts, stirring between each, until smooth. Pour over the yogurt and spread into an even layer.
1 tablespoon chocolate chips, ¼ teaspoon coconut oil
Sprinkle over the crushed peanuts and a pinch of sea salt.
1 teaspoon peanuts,, Pinch of sea salt
Freeze for 10 to 15 minutes, until the chocolate shell has set. Crack the top with a spoon and enjoy.

Video

Notes

Tips for success:

Don't over-freeze, 10 to 15 minutes is enough. Longer than that and the texture turns icy.
Keep the chocolate layer thin so it cracks cleanly.
If not eating immediately, make sure the chocolate layer covers the yogurt fully to the edge of the cup so it stays fresh in the fridge.

Substitutions:

For dairy-free/vegan: use thick soy yogurt and dairy-free chocolate.
For nut-free: use sunflower seed or soy butter in place of peanut butter, warming it slightly if it's thick.

Storage: Store in the fridge, NOT the freezer, you can pop it back into the freexzer for 15 mins before eating if you want.

Nutritional Calculations: Calculated using siggi's 0% fat vanilla skyr yogurt & 70 to 85% cacao dark chocolate chips.

Nutrition