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Greek Yogurt Popsicles (with Magic Shell)

Greek Yogurt Popsicles
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These Greek yogurt popsicles taste like frozen peanut butter cups! They’re made with wholesome ingredients and dark chocolate for an easy treat both kids and adults love.

Ingredients

Scale

For the popsicles

  • ¾ cup whole milk Greek yogurt
  • ¼ cup creamy unsweetened peanut butter
  • 2 tablespoons pure dark maple syrup
  • ½ teaspoon vanilla extract

For the chocolate coating

  • ½ cup dark chocolate chips
  • 1 tablespoon coconut oil (refined)
  • Crushed peanuts, for garnish

Instructions

  1. Make the base: In a medium bowl, stir together the Greek yogurt, peanut butter, maple syrup, and vanilla extract until smooth. Line a tray with parchment paper, then scoop the mixture onto it in dollops of about 1 ½ to 2 tablespoons each (a size 40 cookie scoop makes this easy). Slightly flatten each dollop with the back of a spoon, insert a popsicle stick into each one, and freeze for 1 hour.
  2. Coat with chocolate: In a shallow microwave-safe bowl, melt the chocolate chips and coconut oil in two 20 to 30-second bursts, stirring between each, then a final 10-second burst if needed to finish melting (or a few seconds more if necessary with your microwave). Working one at a time, use a spoon to fully coat each popsicle in chocolate, or drizzle it over the tops for a lighter version. (I usually have enough chocolate to coat about 6 popsicles fully and then I drizzle the last 3! See Notes.) Sprinkle with crushed peanuts.
  3. Freeze and serve: Freeze again for 15 minutes, then serve. To store, freeze for 1 hour on the tray, then transfer to a sealed container and keep frozen for up to 2 months.

Notes

More chocolate: If you want to fully cover all 9 popsicles, increase the dark chocolate to 3/4 cup and the coconut oil to 1 ½ tablespoon.

For vegan: Use a dairy-free yogurt (coconut or almond based) and make sure your chocolate chips are dairy-free.

Switch the nut butter or nut-free: Almond or cashew butter both work well in place of peanut butter. For nut-free, use sunflower butter or tahini.

Make it a PB&J version: Swirl a spoonful of your favorite jam into the yogurt base before scooping and omit the chocolate.

Change the topping: Try flaky sea salt, crushed pretzels, shredded coconut, or freeze-dried strawberries or raspberries instead of peanuts.

Find it online: https://www.acouplecooks.com/greek-yogurt-popsicles/