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This Peanut Butter and Yogurt Bowl with Date Caramel is my latest obsession at the moment. Not only is it the most incredible snack, it would also be an incredible breakfast or pudding. Imagine the combination of creamy and nutty peanut butter swirled into yogurt and then mixed with juicy berries, topped with the most delicious sweet date caramel, hiding under a layer of rich and intense dark chocolate.
It might sound strange but I love the combination of peanut butter and yogurt. It’s a go-to snack of mine. Recently I’ve been taking this one step further with this Peanut Butter, Yogurt & Date Caramel Bowl which has been my hyper fixation snack. I’ve had it every day for the last few months and I’m not bored of it yet!
The date caramel is so easy and once you’ve made some it can sit happily in the fridge for a week or so meaning this snack actually comes together very quickly. If you want to leave out the date caramel it still works! Peanut butter and yogurt, raspberries and dark chocolate is a killer combo.
Table of Contents
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here’s how to make Peanut Butter and Yogurt Bowl with Date Caramel:
- Cooking Tips:
- Frequently Asked Questions
- Storage & Freezing Instructions for Date Caramel
- Other recipes you might enjoy:
- Made this recipe and loved it?
- Peanut Butter and Yogurt Bowl with Date Caramel Recipe
Why you will love this recipe:
- The perfect quick and easy breakfast, dessert or snack that is ready in under 10 minutes.
- It is nutritious and packed with protein, it also includes 1 of your 5 a day.
- It is full of flavour and texture thanks to the delicious combination of sweet date caramel, salty and nutty peanut butter, intense dark chocolate and juicy raspberries.
- Is easily adaptable for vegans.
- It is so versatile, you can switch up the fruit and nut butter to use whatever you fancy.
- It uses just 6 ingredients which you are highly likely to already have to hand.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Greek yogurt – you need to use a thick full-fat yogurt for the creamiest texture and best flavour.
Peanut butter – this adds the most delicious nutty flavour. I have gone for smooth but you can use crunchy if you like.
Raspberries – ripe, plump and juicy raspberries offer little bursts of sweetness to this Peanut Butter Yogurt Bowl – so good.
Date caramel – this stuff is like nectar and so delicious I could eat it straight from the bowl. You need to try it.
Dark chocolate – opt for a good-quality variety with at least 70% cocoa. The intensity balances out the sweetness of the date caramel and fruit perfectly.
Substitutions and Variations:
Greek yogurt – you can make this recipe vegan-friendly by using a thick plant-based yogurt.
Peanut butter – I have recommended smooth but you could use crunchy too. You could also use any nut butter you wish – almond and cashew would also be delicious. You could also use chocolate and hazelnut butter for full-on indulgence – or use my Granola Butter for a nut-free version.
Raspberries – all sorts of fresh fruit would be delicious in this Peanut Butter and Yogurt Bowl; pitted cherries, sliced banana, strawberries, blueberries – enjoy experimenting!
Date caramel – if you are in a rush and don’t have time to make your own date caramel, simply use a bit more peanut butter and/or melted chocolate.
Dark chocolate: I love using dark chocolate in this Peanut Butter and Yogurt Bowl as the intense cocoa works really well with the sweet date caramel, but you could use milk or white chocolate if you prefer..
Here’s how to make Peanut Butter and Yogurt Bowl with Date Caramel:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Prepare dates as shown in my delicious Date Caramel Sauce
TWO: Combine 150g Medjool dates, 120ml full-fat coconut milk,½ tsp vanilla extract, pinch of ground cinnamon and flakey sea salt in a blender and blend until creamy.
THREE: In a bowl mix together the yogurt and peanut butter until combined.
FOUR: Sprinkle with the fresh raspberries and spoon over the date caramel.
FIVE: Pour over the melted chocolate and pop in the freezer for 5 minutes – or until the chocolate has hardened. Not too long as you don’t want the yogurt to freeze.
SIX: Pop in the freezer until the chocolate has hardened. Sprinkle it with a little sea salt and tuck in!
Cooking Tips:
The perfect freeze: don’t be tempted to leave this in the freezer too long – you just want the chocolate layer to set solid. Any longer and you will end up with frozen yogurt which, whilst delicious, isn’t what we are going for with this Peanut Butter & Yogurt Bowl.
Frequently Asked Questions
One of the most delicious creations ever! In all seriousness, once you have tried date caramel, there is no going back – it is so addictive. It is probably the easiest ‘caramel’ you will ever make and is made by blitzing de-stoned soaked dates, coconut milk, vanilla extract, cinnamon and a pinch of salt until smooth and creamy. Honestly, you have to try it.
Simply use a plant-based yogurt – I like a coconut or oat-based one.
You can easily adapt this Peanut Butter Yogurt Bowl if you don’t eat nuts. Simply swap the peanut butter for a swirl of tahini or my Granola Butter.
I love shattering the crisp chocolate layer to reveal the date caramel and peanut butter-swirled yogurt underneath, but if you are in a rush, you can simply drizzle over the chocolate and eat straight away. It will still be delicious.
The peanut butter yogurt bowl can be made up to 3 days in advance, and kept in the fridge covered. You don’t need to place it in the freezer to harden the chocolate if you are going to keep it in the fridge ahead of time.
Storage & Freezing Instructions for Date Caramel
It will keep covered in the fridge for 1-2 weeks, if not longer. Just use your sense of smell and sight – if it looks and smells good, it’s no doubt fine to eat. Use common sense!
Yes absolutely! As mentioned, it keeps for 1-2 weeks covered in the fridge. I like to keep it in a jar for ease.
Yes, you can freeze it. I like to transfer to an airtight tupperware and you can freeze it for up to 3 months. Defrost in the fridge overnight until thawed. Give it a good stir when ready to use it. If it’s thickened, add a splash of coconut milk (or any milk) and use an electric whisk to bring it together.
Other recipes you might enjoy:
If you want more help on making Date Caramel, I have that! For something breakfast-y, try my delicate little crepe parcels called Aumonieres de Crepes. For more general recipe inspiration, try these Frozen Berries with White Chocolate or my Easy Honeycomb Ice Cream – it has chunks of real honeycomb in it, it’s so good. Otherwise, for something bright, try this Lemon Meringue Cheesecake. I love this Melt in the Middle Chocolate cake too.
Easy Dessert Recipes
Hot Cross Bun Bread and Butter Pudding
Easy Baking Recipes
Mini Egg Cookies
Easy Dessert Recipes
No-Bake Chocolate Cheesecake
Easy Baking Recipes
Chocolate Chip Cookie Bars
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Peanut Butter and Yogurt Bowl with Date Caramel
Ingredients
- 6 tbsp full-fat thick Greek yogurt
- 1 heaped tbsp smooth peanut butter
- handful of fresh raspberries
- 2 tbsp date caramel
- 20 g good-quality dark chocolate, melted
- pinch of flaky sea salt, optional
Instructions
- In a bowl mix together the yogurt and peanut butter until combined.
- Sprinkle with the fresh raspberries and drizzle over the date caramel.
- Pour over the melted chocolate and pop in the freezer for 5 minutes – or until the chocolate has hardened.
- Sprinkle it with a little sea salt and tuck in!
Absolutely delicious!!! Do have a question re the date caramel, how long does it last and is it to be refrigerated? Although I can’t imagine it won’t be scoffed in record time in this house.
Ooh good questions! Pop it in the fridge and it should last up to a week but I have to be honest and say I’ve never fully tested that as it always gets eaten before then! It will thicken in the fridge, but I kind of like it spoonable – you can gently warm it in a pan or microwave and add a little more coconut milk to loosen it so it drizzles xxx