serves
16
prep time
30 minutes
cooking time
2-3 hours in freezer
protein
11g
fat
8g
carbs
21g
calories
202
Ingredients
| Yoghurt Filling | |
|---|---|
| 1 cup | Thick Greek or Coconut Yoghurt |
| 1/4 cup | Macro Mike Original Peanut Butter Protein |
| 3 tbsp | Peanut Butter |
| 3 tbsp | Honey or Maple Syrup |
| 1 tsp | Vanilla Extract |
| 8 | Dates, ripped in half and rolled into balls (1/2 date per bite) |
| Sea Salt | |
| Chocolate Topping | |
|---|---|
| 1 cup | Chocolate Chopped or Chocolate Chips |
| 1 tsp | Coconut Oil |
Recipe by: @danishealthyeats
These are the perfect treat to have on hand when you are craving something sweet!🍫 Packed with protein using our OG Peanut Butter Plant Protein!🥜🤤
Steps
-
In a large bowl, combine all of the yogurt bite ingredients, besides the dates, mix until smooth.
-
Open the dates and remove the pits. Rip them in half, then roll each half into a ball. Alternatively, you could chop them up and fold them into the yogurt mixture, but I love having them as a chewy caramel-like centre!
- Divide the yogurt mixture amongst your mini muffin tin, filling each crevice about 1/3 way. Place a date ball into the centre of each one, slightly pressing it down.
- In a small bowl, add the chocolate and coconut oil. Heat in the microwave in 30 second increments, until melted and smooth. Add a little chocolate to the top of each bite, covering the yogurt. Top with some chopped peanuts.
- Place in the freezer for 2-3 hours to allow them to completely firm up. Top with sea salt once they're firm! Remove from the muffin tin or mould and store in an air-tight container in the freezer. Enjoy!
Featured in this recipe
Original Peanut Butter Protein (1kg Bag)
Sale price$84.95
Hawaiian Salted Vanilla
