These blueberry yogurt bites are creamy, chocolatey, and swirled with peanut butter for the perfect sweet snack. They’re quick to make and seriously hard to stop eating once you start!
Ingredients You’ll Need
This recipe is wonderfully simple and genuinely fun to throw together. You’ll find the full ingredient list with exact measurements down in the recipe card, so no need to jot anything down just yet—just take a peek at what you’ll need:
- Plant-based yogurt
- Fresh or frozen blueberries
- Maple syrup
- Dark chocolate
- Smooth peanut butter
- Granulated peanuts (optional, but so good for crunch!)
Instructions
Here’s how to make your blueberry yogurt bites from start to finish. I’ll walk you through each step, and when you’re ready, you can find all the details in the recipe card below:
Step One: In a bowl, stir together your yogurt and maple syrup. Then gently fold in the blueberries. You want them evenly coated but not smushed.
Step Two: Scoop little clusters of the mixture onto your lined tray. I like making them roughly bite-sized, but you do you! Once they’re all on the tray, pop it into the freezer and let them firm up.
Step Three: Once the bites are frozen solid, take them out and spoon a little peanut butter over each one. Then, back into the freezer they go so that peanut butter sets up nicely.
Step Four: Dip each frozen cluster into your melted dark chocolate so they’re fully coated. Work quickly—the cold yogurt helps the chocolate set almost instantly, which is super satisfying.
Step Five: While the chocolate’s still soft, sprinkle a few crushed peanuts over the top for a little crunch. You can snack on them right away or stash them in the freezer for later.
Blueberry Yogurt Bites with Dark Chocolate and Peanut Butter
Ingredients
- ¾ cup yogurt plant-based; approx. 200g
- 1 cup blueberries fresh or frozen; approx. 140–170g
- 1 tablespoon maple syrup approx. 21g
- 1¼ cups dark chocolate melted; approx. 200g chopped or chips
- ¼ cup peanut butter smooth; natural; approx. 68g
- chopped peanuts optional; for topping
Instructions
- Line a small tray or cutting board with parchment paper and set aside.
- In a small bowl, mix the yogurt and maple syrup until smooth. Gently fold in the blueberries.
- Spoon the mixture into 8 clusters on the prepared tray. Freeze for 1 to 2 hours, or until solid.
- Once frozen, top each cluster with about ½ tablespoon of peanut butter. Return to the freezer until the peanut butter firms up (about 15–30 minutes).
- Working quickly, dip or coat each frozen cluster in melted dark chocolate. Sprinkle with chopped peanuts if using. The chocolate should set from the cold; enjoy immediately or freeze for later.
Janet k. says
This looks soooo good
Sarah says
Liz, this was incredibly tasty! Appreciate it.
Hong Nguyen says
These are so yummy. Can’t wait to make them for my kids
Fiona says
These are SO GOOD!! easy recipe to follow too.