These Gingerbread Moose Paws are a festive, no-bake twist on my viral frozen yogurt treats with cozy gingerbread spice, creamy peanut butter, and a rich dark-chocolate shell.
Made with simple, wholesome ingredients, these healthier holiday treats deliver that nostalgic gingerbread flavor in a freezer-friendly bite that’s creamy in the center and satisfyingly snappy on the outside.
They take just minutes to mix, shape, and freeze, making them the perfect make-ahead Christmas dessert, after-dinner snack, or wintertime sweet for the whole family. If you love easy, high-protein, no-bake desserts, this is the holiday recipe you’ll be obsessed with.
Why you’ll love this recipe!
What ingredients do I need?
- Whole milk Greek yogurt – Adds creaminess, natural protein, and that soft, truffle-like texture once frozen.
- Creamy peanut butter – Rich, nutty flavor that pairs beautifully with warm gingerbread spices.
- Honey – Natural sweetness that balances the spices without refined sugar.
- Molasses – Key to true gingerbread depth and warmth.
- Vanilla bean paste – Boosts sweetness and adds beautiful vanilla speckles.
- Ground ginger – Essential for that signature gingerbread flavor.
- Ground cinnamon – Warm, cozy spice that rounds everything out.
- Cloves, nutmeg, allspice + salt – A pinch of each adds complexity and classic holiday aroma.
- Dark chocolate – Creates the rich, snappy shell that contrasts the creamy center.
- Crushed ginger cookies – Adds crunch and extra gingerbread flair (optional but highly recommended!).
- Flaky sea salt – Enhances flavor and balances sweetness.
Recipe Variations
- Make some of my other variations: The Original Moose Paw, Pumpkin Pie Moose Paws, or Mocha Crunch Moose Paws
- Chocolate Gingerbread Swirl: Add 1–2 teaspoons of cocoa powder into the yogurt mixture.
- Protein Boost: Mix in a scoop of vanilla protein powder (adjust consistency with a splash of milk if needed).
- Mini Bites: Make tiny 1–1½ tablespoon bites for snacking or holiday cookie platters.
- Use almond butter, cashew butter, sunflower butter, etc. Adapt this recipe based on dietary preferences and allergies.
- Feel free to use regular yogurt too, however this will change the amount of protein each piece has as well as the texture (would be a little thinner)
- Diary allergy or sensitivity? Try dairy alternative like coconut, soy, or almond based yogurts!
- Use other chocolate variations. I like dark best, but try milk, semi sweet, white!
- Don’t have honey? Use maple syrup instead.
- Make a crunchier version. Use crunchy peanut butter for an added crunch!
Pro Tips
- Freeze the base discs fully before coating—they’ll hold their shape better in melted chocolate.
- Use high-quality dark chocolate for the best snap and flavor.
- If the chocolate is too thick, thin it with 1 teaspoon neutral oil or coconut oil.
- Work quickly when dipping—the yogurt centers soften fast and the chocolate will harden quick against the cold center.
- Let the treats sit at room temp for 5–10 minutes before eating for the creamiest center.
- Store with parchment between layers to prevent sticking.
- Need help melting chocolate? Check out my guide here.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dairy-Free: Replace Greek yogurt with coconut or almond yogurt and use dairy-free chocolate for the coating.
- Nut-Free: Swap peanut butter for sunflower seed butter or tahini.
- Gluten-Free: Use gluten-free ginger cookies or omit the cookie topping entirely.
- Refined Sugar-Free: Skip the cookie topping and use 85–90% dark chocolate.
- Lower Carb / Lower Sugar: Use sugar-free chocolate and replace honey with a sugar-free liquid sweetener.
Leftovers and Storage
- Store the Gingerbread Moose Paws in a freezer-safe airtight container for up to 2 months.
- Let them thaw at room temperature for 5–10 minutes before enjoying so the centers soften slightly.
- Do not refrigerate—these are meant to stay frozen.
But, I Still Have A Few Questions…
Are Gingerbread Moose Paws healthy?
I would say yes. They are better for you than traditional ice cream bars and by making them at home you can choose the exact ingredients you want to use. These are made with protein-rich Greek yogurt, healthy fats from peanut butter, natural sweeteners, and dark chocolate. They’re a lighter alternative to many traditional sweet treats.
Do I need to bake these?
No baking required. Everything is mixed, shaped, dipped, and frozen.
Can I make them dairy-free?
You can use coconut or almond yogurt and dairy-free chocolate for a fully dairy-free version.
Can I use a different nut butter?
Absolutely—almond butter, cashew butter, or sunflower seed butter all work well.
How long do they last in the freezer?
These keep well for up to two months when stored in an airtight container.
How do I keep the chocolate shell smooth?
If the chocolate is too thick, add a teaspoon of coconut oil to help it melt smoothly and create a glossy finish. You can check out my guide for melting chocolate here.
Can I make these smaller?
Yes—1 to 1½ tablespoon scoops make perfect mini bites!
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Gingerbread Moose Paws
Ingredients
- 1 c. whole milk Greek yogurt plain
- 1/2 c. creamy peanut butter
- 2 tbsp honey
- 3/4 tsp molasses
- 2 tsp vanilla bean paste or vanilla extract
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- Pinch of the following: ground cloves, ground nutmeg, ground all spice, salt
- 12 oz dark chocolate melted
- Ginger Cookies crushed for topping
- Flaky sea salt optional
Instructions
- In a medium bowl, mix together yogurt, peanut butter, honey, molasses, vanilla, and spices until fully combined.
- Spoon about 2 tbsp of the mix onto a parchment lined baking sheet (makes 12) and then flatten into a disc shape.
- Put in freezer for about an hour until fully hardened.
- Remove from freezer and completely coat in melted chocolate. Place back onto parchment paper and sprinkle with sea salt and/or crushed ginger cookies if desired. Return to freezer until hardened.
- Store in a freezer safe container in the freezer. Remove from freezer about 5-10 minutes before you would like to enjoy so that the middle softens a little.
Notes
Gingerbread Dessert | Healthy Gingerbread Treats | Healthier Dessert | Healthyish | No Bake Recipes | No Bake Dessert | High Protein Recipes
Kid Approved | Frozen Yogurt Bites | Frozen Treats | Frozen Yogurt Recipes | Holiday Recipes | Snack Recipes | Meal Prepping | Dark Chocolate Gingerbread | Chocolate Shell | Easy Recipes | No Baking Required | Healthier Snacking | Indulgent | Healthier Ice Cream Recipes | Ice Cream Bars | Gingerbread Peanut Butter Treats | Gingerbread Moose Paw Recipe | Viral Recipes
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.