Peanut Butter Cup


  • 150g dark chocolate, finely chopped
  • 140g peanut butter
  • 140g 0% Greek yoghurt
  • 80g maple syrup


  1. Melt the chocolate.
  2. Brush a thin layer of chocolate over the inside of 6 muffin cases.
  3. Place in the freezer for 5 minutes to set.
  4. Meanwhile, beat the peanut butter, yoghurt and maple syrup until light and fluffy.
  5. Spoon into the chocolate cups, then spoon more chocolate over the top to seal. 
  6. Place in the freezer for at least 30 minutes until solid. 
  7. (Keep in the freezer then leave at room temperature for 15 minutes before eating if frozen for more than 30 minutes.)
  8. Decant and serve.