I’ve made so many variations of these frozen yoghurt bites over the years, but I think pistachio might be my favourite. It’s something about the green of the pistachios with dark chocolate that draws me in every time!
They are super easy to make too. The filling of yoghurt, pistachios and honey (or maple) is blended until completely smooth before being frozen into in an ice-cube tray. They are then coated in dark chocolate. Perfect to keep in the freezer whenever you fancy something sweet.
These frozen yoghurt bites are naturally higher in protein than many frozen treats thanks to the yoghurt and nuts, and because they’re homemade, you know exactly what’s gone into them. Whether you make them with dairy or a Greek-style plant-based yoghurt, they’ll work either way.
Why You’ll Love These Frozen Yoghurt Bites
- Easy to make: Just mix, freeze and coat in dark chocolate.
- Great for freezer snack prep: Make a batch and enjoy keep in the freezer.
- Naturally sweetened: Sweetened with a little honey or maple syrup.
- Easy to customise: Add matcha, different nuts or dried fruit to suit your taste.
- Only 4 ingredients: the simplest of recipes.
Nutritional Highlights
✅ Pistachios are one of the highest-fibre nuts: they not only look good, they are very good for you too!
✅ Portion-friendly: Making these in an ice cube tray makes sure you can keep the portion size small and the calories down.
✅ No additives: These frozen yoghurt bites use just a handful of everyday ingredients with no unnecessary additives.
What Ingredients Do You Need for Frozen Yoghurt Bites?
- Greek yoghurt or Greek-style plant-based yoghurt
- Pistachios
- Honey or maple syrup
- Matcha powder (optional)
- Dark chocolate
Nutritional Benefits of the Main Ingredients
Greek Yoghurt (or plant-based yoghurt)
Greek yoghurt is naturally high in protein, helping to make these frozen yoghurt bites more satisfying. If, like me, you are looking for a dairy-free option – try either soy or coconut. Soy has more protein, while coconut is fattier so freezes well.
Pistachios
Pistachios contain unsaturated fats, fibre and a bit of protein. They also contain a variety of vitamins and minerals including vitamin B6, potassium and copper.
Dark Chocolate
Dark chocolate is a good source of antioxidants as well as fibre. Try and opt for 70% cocoa solids.
Storage and Shelf Life
Store these frozen yoghurt bites in an airtight container in the freezer for up to 3 months.
Allow them to sit at room temperature for 4-5 minutes before eating for the best texture.
Expert Tips
Blend until completely smooth: Blending the filling creates the smoothest texture and gives the best results. If you don’t have a blender you can chop the pistachios up small and mix it through the yoghurt and honey.
Use full-fat yoghurt: Full-fat yoghurt gives the creamiest texture.
Adjust the sweetness: Taste the mixture before freezing and add a little more honey or maple syrup, if you prefer it sweeter.
Try different flavours: Swap the pistachios for other nuts or try with fruits if you want a nut free version.
Finish with chopped pistachios: Sprinkle a few chopped pistachios over the chocolate before it sets – looks pretty and tastes fab!
Related Recipes
If you enjoyed these frozen yoghurt bites, why not try these other frozen snack recipes:
Frozen Yoghurt Bites
Ingredients
- 250 g Greek yoghurt or Greek-style plant-based yoghurt (1 cup)
- 70 g pistachios (1 cup) plus a few for the top
- 1-2 tbsp honey or maple syrup
- ¼ tsp matcha powder optional
- 100 g dark chocolate, 70% cocoa solids (3.5oz)
Instructions
- Add the yoghurt, pistachios, honey or maple syrup and matcha powder (if using) to a blender. Blend until completely smooth. This should take about a minute.
- Spoon the mixture into an ice-cube tray and smooth down until flat. Bang the tray a couple of times to ensure there are no air bubbles in the mixture.
- Freeze for at least 1 hour, or until completely firm.
- Melt the dark chocolate in the microwave in short bursts or over a bowl of simmering water. If your chocolate is thick, add 1-2 tsp of melted coconut oil to thin it slightly.
- Take the yoghurt bites out of the tray. If you are topping each bite with pistachios, chop the nuts into small pieces.
- Dip each bite into the melted chocolate (or spoon the chocolate over the top), allowing any excess chocolate to drip off. Work quickly as the chocolate will freeze quite fast. Top with the chopped pistachios.
- Return them to the freezer for 5-10 minutes until the chocolate has fully set.
Notes
- These bites need to be stored in the freezer. Remove about 5-10 minutes before you want to eat so they are slightly softer.
- They will last for up to 3 months.
- Add 1-2 tsp of melted coconut oil to the chocolate, if preferred. This will help thin it slightly so it’s easier to coat in chocolate.
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