I use a very runny smooth peanut butter for the base. If your peanut butter is harder you may need to add a little more, to ensure the dough is sticky enough. The nutritional content is based on unsweetened soya yoghurt. This may vary depending on which yoghurt you use. You can make the base in advance. Store in the fridge until ready to use. They will last 2-3 days. If you want to keep them longer I would advise to freeze them. You can do this with the yoghurt and berries added. They make a great summer treat this way. I use a silicone cupcake tray as it is very easy to release the cups. You can also use a metal tray and use cupcake cases. *This post contains affiliate links. I may receive a small commission when you purchase through these links (at no extra cost to you). I only endorse products that I personally use or have tested.