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Dairy-Free High Protein Cookie Dough Yogurt Cups Recipe

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3.8 from 22 reviews

These Dairy-Free High Protein Cookie Dough Yogurt Cups are a delicious and nutritious snack that combines creamy coconut yogurt, vanilla protein powder, and cashew butter to deliver an extra 9 grams of protein per serving. Featuring a dairy-free chocolate ganache coating and a sprinkle of flaky sea salt, these yogurt cups are perfect for satisfying your sweet tooth while supporting balanced blood sugar and satiety. Ready in just 40 minutes including freeze time, they make a perfect make-ahead snack or treat.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

For the Yogurt Cups:

  • 1 cup coconut yogurt (or Greek yogurt if not dairy-free)
  • 2 scoops of vanilla protein powder
  • ¼ cup cashew butter (or a different nut butter of choice)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup (optional)
  • ⅓ cup dairy-free chocolate chips
  • 3 tablespoons almond flour
  • Pinch of salt

For the Chocolate Ganache Coating:

  • 1 ½ cups dairy-free chocolate chips
  • 2 tablespoons coconut oil

For Topping:

  • Flaky sea salt (optional)

Instructions

  1. Make the Yogurt Cups: In a small mixing bowl, thoroughly stir together the coconut yogurt, vanilla protein powder, cashew butter, vanilla extract, ⅓ cup of dairy-free chocolate chips, almond flour, a pinch of salt, and maple syrup if using. This mixture forms the flavorful cookie dough base for the yogurt cups. Set this mixture aside while you prepare the ganache.
  2. Make the Chocolate Ganache: In a small saucepan over low heat, melt together 1 ½ cups of dairy-free chocolate chips and 2 tablespoons of coconut oil. Stir frequently to ensure even melting and a smooth consistency. Remove from heat as soon as the chocolate is fully melted and glossy.
  3. Assemble the Chocolate Shell: Line six muffin cups with muffin liners. Spoon a thin layer of the melted chocolate into each liner and tip the liner around to spread the chocolate evenly along the bottom and sides. Place the liners in the freezer for about 30 seconds to allow the chocolate to start setting. Repeat to add a second layer of chocolate and freeze for an additional 1 minute, which will create a sturdy shell for the yogurt cups.
  4. Fill the Yogurt Cups: Using a spoon or small ice cream scoop, evenly divide the cookie dough protein yogurt mixture into the chocolate-coated muffin liners. Smooth the tops if needed, then pour or spoon the remaining melted chocolate over each filled cup to seal them. Return the cups to the freezer for 15 to 20 minutes until fully set.
  5. Garnish and Serve: If desired, drizzle any leftover melted chocolate over the tops and sprinkle with flaky sea salt for a touch of texture and flavor contrast. To enjoy, remove the muffin liners and either slice or bite directly into the chilled yogurt cups.

Notes

  • You can substitute coconut yogurt with Greek yogurt if you are not dairy-free.
  • Use any nut butter of choice if cashew butter is unavailable or to vary the flavor profile.
  • Maple syrup is optional and can be omitted for a less sweet snack.
  • Be sure to freeze adequately to allow chocolate shells to fully harden for easy removal from liners.
  • Store the cups in the freezer and allow to thaw slightly before eating for a soft, creamy texture.
  • For a vegan version, verify that protein powder and chocolate chips are vegan-friendly.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Snack
  • Method: Freezing
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/dairy-free-high-protein-cookie-dough-yogurt-cups-recipe/