In a medium bowl, combine the dairy-free greek yogurt, cashew butter (stirred well to incorporate the natural oils), maple syrup, protein powder, vanilla essence, and sea salt. Whisk together until smooth and fully combined, making sure there are no lumps of protein powder or cashew butter. This creamy base is what gives the bites their rich, satisfying texture.

Divide the yogurt mixture from Step 1 evenly among your silicone molds or ice cube trays, filling each about two-thirds full. This leaves room for the chocolate coating without overflow. Sprinkle a few cacao nibs into each mold, pressing them gently into the yogurt mixture so they'll stay embedded in every bite when frozen. I like to distribute them evenly so you get that satisfying crunch in each piece.

Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely smooth and melted. This gentle approach prevents the chocolate from seizing or burning. The coconut oil helps the chocolate set with a smooth, snappy finish that contrasts beautifully with the creamy yogurt center.

Pour or spoon the melted chocolate from Step 3 over each filled mold, coating the top generously. Place the molds in the freezer and freeze for 3-4 hours until completely firm and set. Once frozen solid, pop the bites out of the molds and store them in an airtight container in the freezer for up to two weeks. These are best enjoyed straight from the freezer when the chocolate is still snappy and the yogurt is perfectly creamy.