Chocolate Berry FroYo Cups (Vegan High-Protein)
These Chocolate Berry FroYo Cups are creamy, chocolatey and melt in your mouth like the best berry ice cream. Made with vegan, gluten-free and high-protein ingredients, they’re a great summer snack.
I have been dreaming of these little cups for a long time now. With a mix of peanut butter cup and my love for frozen yoghurt, these beauties were created, and they have been on repeat. They only take a handful of ingredients and a few minutes to make yet they feel like such a decadent experience and you can play around with the flavours, too. My never-ending summer snack obsession is underway.
Why will I love these?
These cups have it all, they are:
- Rich, chocolatey and indulgent
- Fresh, fruity and cooling
- Packed with gooey peanut butter
- Made with real and wholesome ingredients
- Naturally vegan, gluten-free and high-protein
- No-bake and easily nut-free
- Great to make ahead of time and keep in the freezer
- Delicious from the fridge or freezer
- Fantastic for all the family
- Highly versatile in terms of flavour combinations
If you already love the sound of these bites then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
See the “shop the recipe” section for a link to my favourite brands and products and here’s what we need:
- Dark chocolate: use your favourite dairy-free chocolate for these cups. I prefer dark chocolate but any chocolate is great.
- Coconut oil: this is for melting with the chocolate so that it sets more quickly and melts in your mouth more easily rather than cracking.
- Peanut butter: or our favourite nut or seed butter for a gooey, oozy layer. I like a crunchy-smooth nut butter for texture.
- Thick coconut yoghurt: this is the key to the best FroYo cups, so make sure it’s thick and creamy. I use the Cocos Organic yoghurt either the strawberry, vanilla or natural one for these cups.
- Vegan protein powder: this is also the secret ingredient to make the creamiest, thickest and most luxurious FroYo filling (and makes the cups high in protein). I use the strawberry shake protein from Macromike but their vanilla or other flavours will also work. My code AMB-AMY saves you 10% off everything.
- Strawberries: slice the strawberries and add to the cups for a fruity middle.
Are they gluten-free and nut-free?
Yes these are gluten-free, just check your ingredients are free from gluten. Make them nut-free by using tahini or sunflower seed butter and check that your other ingredients do not contain nuts.
How do I make them?
These are so quick and easy:
- Melt the chocolate and coconut oil: and use half to coat the inside and sides of the cupcake cases.
- Chill in the freezer: for 10 minutes until set.
- Whisk the yoghurt and protein powder: till smooth and thick.
- Spoon some peanut butter in each chocolate case: and top with the protein mouse and a slice of strawberry.
- Cover with the remaining melted chocolate: and set again in the freezer.
- Eat from the freezer or fridge: and enjoy.
How long will they last?
These will keep for 1 month in the freezer (in a saleable bag) or for 1 week in the fridge, in a sealed container.
What else can I make?
If you are looking for more no-bake ideas, how about my:
- Chocolate Raspberry Cookie Dough Cups
- Chocolate Chip Strawberry Cookie Dough Bites
- Vegan Protein Snickers
- Golden Tahini Caramel Bars
- Chocolate Raspberry Crunch Bars
Chocolate Berry FroYo Cups (Vegan High-Protein)
These Chocolate Berry FroYo Cups are creamy, chocolatey and melt in your mouth like the best berry ice cream. Made with vegan, gluten-free and high-protein ingredients, they’re a great summer snack.
Ingredients
For the Chocolate:
- 140g dark chocolate, chopped small
- 1 tbsp coconut oil
For the Filling:
- 90g thick coconut yoghurt (natural or berry flavour)
- 15g vegan vanilla or berry protein powder
- 10 tsp runny, smooth peanut butter
- 2-3 strawberries, sliced
Topping Suggestions:
- Crushed pistachios, cacao nibs, desiccated coconut, freeze-fried berries
Instructions
- Line 10 muffin or cupcake holes with paper liners.
- For the chocolate: chop the chocolate small and melt with the coconut oil. Use half the chocolate mix to line the cases on the bottom and push the chocolate up the sides with a spoon. Chill in the freezer for 10 minutes, until set.
- For the filling: whisk together the yoghurt and protein powder till smooth. Slice the strawberries, one per cup. Remove the cups from the freezer and top with some peanut butter. Spoon on some of the yoghurt filling and top with a slice of strawberry. Press down lightly and then cover with the remaining chocolate. If desired, decorate with pistachios, cacao nibs etc.
- Return to the freezer for 20 minutes, or until set.
- To enjoy: allow to rest at room temperature for 10minutes and then eat cold like frozen yoghurt snacks or keep in the fridge and enjoy as peanut butter yoghurt cups.
- To keep: store in a sealed container in the fridge for 1 week or in the freezer for 1 month.
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Stay in touch
I look forward to hearing what you think of these Chocolate Berry FroYo Cups so please let me know in the comments below and leave a star review above. If you do make these, please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With FroYo love x
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