Peanut Butter Cup Bites (Printable Version)

Creamy peanut butter and cottage cheese frozen bites with a smooth chocolate topping.

# What You'll Need:

→ Filling

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 2 tablespoons honey or maple syrup
03 - 1 teaspoon pure vanilla extract
04 - 1/2 cup natural peanut butter, creamy or crunchy

→ Chocolate Coating

05 - 1 cup dark chocolate chips or chopped dark chocolate, at least 60% cacao
06 - 1 tablespoon coconut oil

→ Optional Toppings

07 - 2 tablespoons crushed roasted peanuts
08 - Pinch of flaky sea salt

# Directions:

01 - Line a 12-cup mini muffin tin with silicone or paper liners.
02 - In a food processor or blender, blend cottage cheese, honey or maple syrup, and vanilla extract until completely smooth and creamy.
03 - Add peanut butter to the blended mixture and blend again until fully combined.
04 - Spoon the mixture evenly into the muffin cups, filling each approximately three-quarters full. Smooth the tops with the back of a spoon.
05 - Freeze for 1 hour, or until the mixture is firm.
06 - Meanwhile, melt the chocolate chips and coconut oil together in a heatproof bowl over a saucepan of simmering water using a double boiler method, or microwave in 30-second intervals, stirring until smooth.
07 - Remove the frozen bites from the freezer. Spoon melted chocolate over each, spreading to cover the tops.
08 - Sprinkle with crushed peanuts and sea salt if desired.
09 - Return the bites to the freezer for at least 1 additional hour, until completely set.
10 - Once fully frozen, remove from muffin tin and store in an airtight container in the freezer. Let sit at room temperature for 3 to 5 minutes before serving.

# Expert Advice:

01 -
  • They taste like a peanut butter cup but pack way more protein than the candy aisle version.
  • No baking required means you can make these while standing in your kitchen in whatever state you're in.
  • They freeze beautifully, so you always have a satisfying sweet moment waiting in your freezer for when you need it most.
02 -
  • If your chocolate coating cracks when you bite into it, you froze them too hard; letting them sit at room temperature for a few minutes solves this completely.
  • Not blending the cottage cheese long enough leaves grainy bites that feel chalky; spend the extra 30 seconds to make sure it's truly smooth and creamy.
03 -
  • If your chocolate is too thick after melting, add another half tablespoon of coconut oil rather than water, which will break the chocolate.
  • Use full-fat cottage cheese if you can find it; it creates a richer, creamier filling that tastes noticeably better than the low-fat versions.
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