Dubai Chocolate Protein Yogurt Cup

This little dessert is my new obsession. Inspired by the flavors of Dubai, it layers creamy protein yogurt with pistachio butter, tahini, and a glossy dark chocolate shell that cracks just like magic when you dig in with a spoon. Sprinkle over roasted pistachios and a pinch of flaky sea salt, and you've got the perfect mix of creamy, crunchy, salty, and sweet.

It's a simple dessert that feels so luxurious (like something you'd find in a fancy café), but it's higher in protein from the protein yogurt! This dessert gives you the best of both worlds, helping you stay on track without restricting!

Want more easy, protein-packed desserts? Try Fresh Fruit and Yogurt Popsicles, Strawberry Frozen Yogurt Bark, or Blueberry Lemon Frozen Yogurt Bark!

Before You Get Started

Here are some things you need to know before starting this recipe:

• Choose your yogurt: I like a protein-packed vanilla Greek yogurt, but coconut yogurt or plain yogurt with a little honey also works.
• Nut butter matters: Pistachio butter gives this recipe its Middle Eastern twist. If you can't find it, almond or cashew butter are great swaps.
• Don't skip the tahini: Just a teaspoon balances the sweetness and adds depth. If you don't have it, peanut butter works in a pinch.
• Chocolate tips: Melt your chocolate chips slowly (microwave in 20-second bursts or use a double boiler) so it doesn't burn.
• Optional kataifi layer: For the full Dubai-inspired version, add a layer of toasted kataifi or shredded coconut mixed with pistachio butter under the chocolate.

How to Make a Dubai Chocolate Protein Yogurt Cup

Here's how to make protein yogurt cups at home:

1. Mix the Yogurt Base

Stir pistachio butter and tahini into the yogurt until smooth and creamy.

2. Add the Chocolate Topping

Pour the melted dark chocolate over the yogurt and spread it into an even layer.

3. Sprinkle the Toppings

Add chopped roasted pistachios and a tiny pinch of flaky sea salt on top.

4. Chill

Pop the cup in the freezer for about 10 minutes until the chocolate hardens. Crack into it with a spoon and enjoy!

Recipe Variations

Play around with different flavors and add-ins to get your desired result:

• Kataifi layer (Traditional): Toast 1–2 tablespoons of kataifi in a little butter for 8–10 minutes. Stir in 1/2 tablespoon pistachio butter and press it below the chocolate for a crunchy base.
• Coconut twist: Use toasted shredded coconut instead of kataifi for a gluten-free version.
• Add protein: Stir a scoop of vanilla or chocolate protein powder into plain Greek yogurt or even blended cottage cheese.
• Different nut butters: Almond, cashew, or hazelnut butter all bring their own unique flavors.
• Fruit topping: Add fresh raspberries, strawberries, or pomegranate seeds for a burst of freshness under the chocolate shell.
• Extra crunch: Sprinkle cacao nibs, granola, or sesame seeds with the pistachios.

Storing Protein Yogurt Cups

Here's how to keep protein yogurt cups fresh in the fridge or freezer:

• Store: Keep covered in the fridge for up to 2 days. The chocolate will stay firm.
• Freeze: Can be frozen for up to 1 week, but let it sit out for 5 minutes before eating so the chocolate cracks easily.