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Cookie Dough Yogurt Cups with Chocolate Ganache Recipe

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4.2 from 5 reviews

Delicious and nutritious Cookie Dough Yogurt Cups combine creamy coconut yogurt with protein powder, nut butter, and dairy-free chocolate chips, layered with a rich chocolate ganache for a healthy, no-bake treat perfect for a guilt-free indulgence or snack.

  • Total Time: 40 minutes
  • Yield: 6 serving cups

Ingredients

Yogurt Cup Mixture

  • 1 cup coconut yogurt (or Greek yogurt if not dairy-free)
  • 2 scoops 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

Chocolate Ganache

  • 1 ½ cups dairy-free chocolate chips
  • 2 tablespoons coconut oil
  • Flaky sea salt (optional)

Instructions

  1. Mix the Yogurt Cup Mixture: In a small mixing bowl, combine the coconut yogurt, vanilla protein powder, cashew butter, vanilla extract, ⅓ cup of dairy-free chocolate chips, almond flour, a pinch of salt, and optional maple syrup. Stir thoroughly until a smooth and consistent mixture forms. Set aside.
  2. Melt the Chocolate Ganache: In a small saucepan over low heat, melt the 1 ½ cups of dairy-free chocolate chips with 2 tablespoons of coconut oil, stirring frequently to ensure an even melt and prevent burning. Once fully melted and smooth, remove from heat.
  3. Layer the Chocolate Base: Place muffin liners in a muffin tin. Spoon a thin coating of the melted chocolate ganache into each liner. Tilt and rotate each liner to evenly spread the chocolate coating across the bottom and slightly up the sides.
  4. Freeze the Chocolate Base: Freeze the muffin liners for about 30 seconds to allow the initial chocolate layer to set firmly.
  5. Add a Second Chocolate Layer: Apply another thin layer of melted chocolate over the first layer inside each muffin liner. Freeze again for 1 minute to solidify.
  6. Fill with Yogurt Mixture: Use a spoon or an ice cream scoop to evenly divide the cookie dough protein yogurt mixture among the six muffin liners, filling them up as desired. Smooth the tops if necessary.
  7. Top with Remaining Chocolate: Spoon a finishing layer of the melted chocolate ganache over each filled cup, sealing the tops.
  8. Final Freeze: Place the completed yogurt cups in the freezer for 15 to 20 minutes to ensure they are fully set and firm.
  9. Optional Toppings: If desired, drizzle additional melted chocolate over the top of the frozen cups and sprinkle with flaky sea salt for an extra burst of flavor and texture.
  10. Serve and Enjoy: Remove the muffin liners before serving. Slice or bite into these refreshing, protein-packed cookie dough yogurt cups and enjoy immediately for a cool, satisfying snack.

Notes

  • Use coconut yogurt to keep this recipe dairy-free; substitute with Greek yogurt if preferred.
  • Maple syrup is optional and can be adjusted based on desired sweetness.
  • Use dairy-free chocolate chips to maintain the vegan/dairy-free status.
  • Freezing times may vary depending on freezer temperature; ensure chocolate layers are fully set before proceeding.
  • For a nut-free version, replace cashew butter with sunflower seed butter.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Find it online: https://yourdailycook.com/cookie-dough-yogurt-cups-with-chocolate-ganache-recipe/