Another version of my moose paws is here! And this time we are leaning into refreshing citrus. These Orange Creamsicle Moose Paws are creamy, lightly sweet, with a bright citrus center made with Greek yogurt and cashew butter. They are coated in rich dark chocolate that has that perfefct snap when you bite into it.
This no bake, freezer friendly frozen dessert is refreshing, indulgent, and surprisingly light all at the same time. They come together in minutes, making them perfect for meal prepping for your busy weeks, warm weather cravings, or when you just want something sweet without over doing it. The orange zest in the filling gives that nostalgic creamsicle flavor, while the dark chocolate adds balance and richness.
Whether you’re stocking the freezer for a healthier after dinner treats, afternoon snacks, or a sweet bite to enjoy straight from the freezer, this version of moose paws are one of those recipes you’ll want to keep stocked.
Why you’ll love this recipe!
What ingredients do I need?
- Whole Milk Greek Yogurt: Creates a creamy, slightly tangy base while keeping the texture light and smooth.
- Cashew Butter: Naturally sweet and ultra creamy, it gives the filling richness without overpowering the orange flavor.
- Honey: Adds gentle sweetness and keeps the filling soft when frozen.
- Vanilla Bean Paste: Enhances the creamsicle flavor and adds depth.
- Orange Zest: The star of the show! Bright, fresh, and full of citrus oils.
- Dark Chocolate: Balances the sweetness and provides that classic snap.
- Flaky Sea Salt (Optional): Elevates the chocolate and enhances the orange flavor.
Recipe Variations
- Try some of my other variations:
- Use other chocolate variations to create the coating. I like dark best, but try milk, semi sweet, white!
- Don’t have honey? Use maple syrup instead
- Add ground cacao nibs, or ground nuts, to the melted chocolate for a little extra crunch.
- Add a pinch of cardamom or cinnamon to the filling for a little warmth.
- Mix in finely chopped candied orange peel.
- Add a drop of orange extract for an even extra citrusy punch.
Pro Tips
- Zest the orange directly over the bowl to capture all the natural oils.
- Not sure how to melt the chocolate without burning it? Check out my guide here.
- Move quickly! The chocolate will harden fast once the frozen disc is submerged.
- If using flaky sea salt, sprinkl immediately so it sticks before the chocolate hardens.
- Place onto silicone mat or parchment paper to help prevent sticking.
- Take one out of the freezer about 5-10 minutes before you would like to enjoy it. This helps the center soften a little more, which makes it even creamier.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cashew butter: Swap with another nut butter or sunflower seed butter
- Honey: Use maple syrup instead
- Dark Chocolate: Substitute semi-sweet chocolate if preferred
- Vanilla bean paste: Use regular vanilla extract if vanilla bean paste isn’t available
Dietary Substitutions
- Dairy Free: Coconut, soy, or almond yogurts would work for a dairy free option. Just avoid runny yogurts, which would change the texture.
- Refined Sugar Free: Use refined sugar free chocolate and maple syrup
- Nut Free: Swap the cashew buter with sunflower seed butter
Leftovers and Storage
- Store in an airtight, freezer safe container.
- They last up to 2 months in the freezer.
- Let them sit at room temperature for 5–10 minutes before eating so the centers soften to a creamy, ice cream like texture.
But, I Still Have A Few Questions…
Can I make these ahead of time?
Yes! This recipe is ideal for making ahead. Once fully set, store them in an airtight, freezer safe container and keep them frozen until ready to serve.
How long do Orange Creamsicle Moose Paws last in the freezer?
They’ll keep well for up to 2 months when stored properly. For best flavor and texture, enjoy within the first 3–4 weeks.
Do they stay creamy when frozen or do they get icy?
They stay creamy, not icy. The combination of Greek yogurt, nut butter, and honey prevents the centers from freezing solid, giving you a soft, scoopable texture once they sit out briefly.
How long should I let them sit before eating?
Let them sit at room temperature for 5–10 minutes. This allows the center to soften slightly and gives you that classic creamy bite.
What kind of Greek yogurt works best?
Whole milk, plain Greek yogurt is best for richness and texture. Low fat or nonfat yogurt can make the filling firmer and less creamy once frozen.
Can I use orange juice instead of zest?
Zest is strongly recommended. Orange juice adds liquid and can affect how the filling freezes, while zest provides bright flavor without altering texture.
What if my filling is too soft to scoop?
If the mixture feels loose, place the bowl in the fridge for 10–15 minutes to firm up before scooping and shaping.
What if my filling is too thick?
If it’s overly thick, stir in 1–2 teaspoons of milk to loosen it slightly until scoopable.
Can I skip the chocolate coating?
You can, but the chocolate coating helps lock in flavor, prevents freezer burn, and gives the moose paws their signature snap. If skipping, store very tightly wrapped.
What chocolate works best for dipping?
Dark chocolate (60–70%) melts smoothly and balances the sweetness of the filling. Use good quality chocolate bars or melting wafers for the best finish.
Can kids help make these?
Yes! This recipe is perfect for including the kids! They can help mix, scoop, and sprinkle salt!
Can I double the recipe?
Absolutely. This recipe doubles easily and is great for batch-prepping freezer treats.
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! 🙂
Orange Creamsicle Moose Paws
Ingredients
- 1 cup whole milk Greek yogurt plain
- ½ cup creamy cashew butter
- 2 tbsp honey
- 2 tsp vanilla bean paste
- Zest of 1 orange
- 12 oz dark chocolate melted
- Flaky sea salt optional
Instructions
- In a medium bowl, mix together Greek yogurt, cashew butter, honey, vanilla bean paste, and orange zest until fully combined.
- Spoon 1 ½-2 tablespoon portions onto a parchment lined baking sheet. Flatten each into a disc shape (makes 12).
- Freeze for about 1 hour, until fully hardened.
- Remove from freezer and dip each disc completely in melted chocolate. Place back on parchment paper.
- Sprinkle with flaky sea salt while chocolate is still wet. Return to freezer until hardened.
- Store in a freezer-safe container. Remove 5–10 minutes before serving to soften slightly.
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can you use drippy natural peanut butter and fat free plain yogurt ?
Hi! I use natural peanut butter all the time for this and it works great! Fat free plain yogurt will work too. It may have a slightly different texture however.
Would this work with coconut yogurt?
It should work fine with this recipe. However, it may not hold it’s shape as well, so if it is thin once mixed then I would freeze the mix briefly before scooping out and then freeze again before dipping in the chocolate. The flavor profile will be a little different too, but coconut and citrus would work very well together!