My partner and I do a lot of workouts during the week. And he’s prepping for a swim in Maldives in a few months.
This gives me the opportunity to work on a lot of high-protein recipes.
I already wrote this beautiful pumpkin spice protein ball recipe here.
I love how these bites look like fancy little chocolate truffles, but inside they’re creamy, tangy, and not overly sweet.
They feel indulgent, especially with the chocolate shell, but they’re also the kind of snack you don’t feel weird about having in the middle of the afternoon or late at night.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
Tips to Make it Even Better
- Using very thick Greek yogurt is key here, because thinner yogurt can make the bites icy instead of creamy; strained or skyr-style yogurt works best and gives that cheesecake-like center.
- Freeze-dried fruit adds amazing flavor and texture without adding moisture, and something like freeze-dried raspberries makes the chocolate taste richer and slightly tangy.
- Let the chocolate cool just slightly before dipping so it doesn’t crack or melt the yogurt too fast, especially if your kitchen is warm.
- If you want a smoother, shinier coating, adding a little coconut oil helps, and using good-quality chocolate like dark chocolate chips really improves the final flavor.
- For easy dipping and less mess, using a fork or small dipping tool makes the process faster and cleaner, especially if you’re making a big batch.
Chocolate Greek Yogurt Frozen Bites
Course: DessertDifficulty: Easy14-16
balls15
minutes1-2
hoursIngredients
1 ½ cups thick Greek yogurt (plain, unsweetened)
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1/3 cup freeze-dried raspberries, lightly crushed (optional but highly recommended)
- Chocolate coating
1 cup dark chocolate chips or chopped dark chocolate
1 teaspoon coconut oil (optional, helps with smooth coating)
Directions
- In a bowl, mix the Greek yogurt, honey or maple syrup, and vanilla extract until smooth, then gently fold in the crushed freeze-dried raspberries if using, keeping the mixture thick and scoopable.
- Line a tray or plate with parchment paper and spoon small mounds of the yogurt mixture onto it, about 1 to 1½ tablespoons each, then place the tray in the freezer for 1–2 hours until the bites are fully frozen and firm.
- Once the yogurt bites are frozen solid, melt the dark chocolate with the coconut oil using short microwave bursts or a double boiler, stirring until smooth and glossy.
- Working quickly, dip each frozen yogurt bite into the melted chocolate, letting excess drip off, then place it back onto the parchment-lined tray and immediately sprinkle with extra crushed freeze-dried raspberries if desired.
- Return the tray to the freezer for 10–15 minutes until the chocolate shell is fully set, then store the bites in an airtight container in the freezer.
- This is a fun treat to have even to satisfy cravings!
Variations & Substitutions
- Swap raspberries for freeze-dried strawberries or blueberries for a different fruity flavor.
- Use milk chocolate or semi-sweet chocolate instead of dark chocolate if you prefer a sweeter bite.
- Add a tablespoon of peanut butter or almond butter to the yogurt mixture for a richer, candy-bar-style center.
- For a dairy-free version, thick coconut yogurt works well, though the flavor will be slightly more tropical.
They’re ridiculously easy, endlessly customizable, and honestly, they beat any store-bought protein bar by a mile.
Make a double batch. Your future self will thank you.
Here are a few posts you may enjoy:
