These Peppermint Moose Paws are the holiday spin you didn’t know you needed on my viral healthier, protein rich, frozen sweet treats.
Creamy whole-milk Greek yogurt and silky cashew butter come together to make a soft, fluffy, ice cream like center that’s flavored with vanilla bean and a hint of cool peppermint. Each frozen “paw” is dipped in rich dark chocolate and finished with crushed candy canes for that perfect holiday crunch.
They’re refreshing, nostalgic, and unbelievably easy to make — the kind of treat you’ll crave all season long.
This no-bake recipe is naturally protein-boosted, freezer friendly, and made with simple, wholesome ingredients. Keep a batch in your freezer for whenever those sweet cravings hit. Whether you’re already obsessed with the original Moose Paws or trying them for the first time, this peppermint variation will instantly become a December must make.
Why you’ll love this recipe!
What ingredients do I need?
- Whole milk Greek yogurt: Gives each paw a creamy, mousse-like texture and adds natural protein.
- Creamy cashew butter: Adds richness and a soft, velvety consistency without overpowering the peppermint.
- Honey: Light, natural sweetness that balances the cool mint and dark chocolate.
- Vanilla bean paste: Deep vanilla flavor that enhances the festive vibe.
- Peppermint extract: A little goes a long way — adds that classic holiday flavor.
- Dark chocolate: Melts beautifully and creates a crisp shell after freezing.
- Crushed candy canes: Adds color, crunch, and peppermint sparkle.
Recipe Variations
- Try some of my other variations:
- Use almond butter, peanut 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 types of chocolate. I like dark best, but try milk, semi sweet, white!
- Don’t have honey? Use maple syrup instead.
- Want more or less peppermint? Reduce to 1/8 tsp for less and increase to 1/2 tsp for more!
Pro Tips
- Use a small cookie scoop for evenly portioned paws – I use a 1 1/2 tbsp cookie scoop for this (like this one here!)
- Make sure to freeze the creamy center fully before dipping in chocolate.
- 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. Therefore, I typically dip one at a time and quickly sprinkle on the topping, crushed candy canes in this case.
- Place onto silicone mat or parchment paper to help with 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 any other nut butter or sunflower butter (for a nut free option). I really like the cashew butter for this recipe though because it is a bit more mild in flavor so the peppermint shines!
- Greek Yogurt: Coconut, soy, or almond yogurts would work for a dairy free option. Just avoid runny yogurts, which would change the texture.
- Peppermint: Just omit.
- Honey: Just omit completely, or use maple syrup or agave.
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…
How long do Peppermint Moose Paws last in the freezer?
They keep well for up to 2 months when stored in an airtight, freezer-safe container. For best texture, let them sit at room temperature for 5–10 minutes before eating.
What’s the best yogurt to use for the creamiest center?
Whole milk Greek yogurt works best because it freezes creamy instead of icy. Low-fat or nonfat yogurt will create a firmer, icier texture.
Can I use white chocolate instead of dark chocolate?
Yes, white chocolate works beautifully and gives the Moose Paws a candy-cane bark flavor. Just melt it slowly to prevent scorching.
How do I keep the chocolate coating smooth and shiny?
Use high-quality chocolate, melt it gently, and make sure the frozen centers are completely solid before dipping. If the chocolate thickens as you work, rewarm it in short bursts.
Can these be made dairy-free?
Yes. Use a dairy-free yogurt such as coconut or almond-milk yogurt and choose dairy-free chocolate. The texture will still be rich and creamy.
Can I replace honey with maple syrup?
Maple syrup works as a direct swap, though it may slightly change the flavor. For a low-sugar option, you can also use allulose or a sugar-free syrup.
Why do my candy canes melt or bleed color?
Not likely, but it can happen if the chocolate is too warm when sprinkled. After dipping, wait 5–10 seconds, then add the crushed candy canes so they adhere without melting.
How long should the centers freeze before dipping?
At least 1 hour, or until fully hardened. If they’re even slightly soft, the chocolate won’t coat smoothly.
Can I make these ahead for holiday gifting?
Absolutely. Make, dip, freeze, and store them in containers or treat bags. They stay firm during transport and soften perfectly after a few minutes at room temperature.
Can I add the candy canes inside the filling?
Yes! Fold 1–2 tablespoons of crushed candy canes into the yogurt mixture for extra peppermint crunch inside each paw.
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! 🙂
Peppermint Moose Paws
Ingredients
- 1 cup whole milk Greek yogurt plain
- ½ cup creamy cashew butter
- 2 tbsp honey optional
- 2 tsp vanilla bean paste
- ¼ tsp peppermint extract
- 12 oz dark chocolate melted
- Crushed candy canes for topping
Instructions
- In a medium bowl, mix together yogurt, cashew butter, honey, vanilla bean paste, and peppermint extract until smooth and fully combined.
- Spoon mixture onto a parchment-lined baking sheet to create 12 mounds, then flatten lightly into disc shapes.
- Freeze for about 1 hour, or until fully hardened.
- Remove from the freezer and dip each disc completely into the melted chocolate. Place back on parchment and sprinkle with crushed candy canes.
- Return to the freezer until chocolate is fully set.
- Store in a freezer-safe container. Let soften for 5–10 minutes before enjoying.
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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.