In a medium bowl, whisk together the greek yogurt, peanut butter, maple syrup, sifted cocoa powder, salt, and vanilla extract until completely smooth and combined. I like to sift the cocoa powder first because it removes lumps and ensures even chocolate flavor throughout—lumpy cocoa can create gritty pockets in the final bite. Stir for about 1-2 minutes until the mixture is homogeneous and creamy.

Line a baking sheet or shallow tray with parchment paper. Using a small spoon or melon baller (about 1 tablespoon size), scoop the yogurt mixture onto the prepared tray, spacing them about 1 inch apart. Freeze for 1-2 hours until the bites are completely solid and firm to the touch. This freezing step is essential because it makes the bites rigid enough to withstand dipping in warm melted chocolate without falling apart.

Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each interval, until the chocolate is completely melted and smooth (usually 1-1.5 minutes total). The coconut oil is key here—it thins the chocolate slightly so it creates a thin, snappy coating that sets quickly, rather than a thick shell that would be harder to bite through. Let the chocolate cool for just 1-2 minutes before using so it's still pourable but not piping hot.

Working quickly, remove the frozen yogurt bites from the freezer and dip each one into the melted chocolate, coating it on all sides. Use a fork or dipping tool to fish each bite out of the chocolate and tap off any excess. Immediately sprinkle with roughly chopped peanuts while the chocolate is still soft, pressing them gently so they stick. I prefer to chop the peanuts into 1/4-inch pieces so they're noticeable but not too chunky, giving a better texture contrast.

Place the chocolate-coated bites back on a parchment-lined tray and freeze for 15 minutes until the chocolate coating is set and firm. Once set, transfer to an airtight container and store in the freezer for up to 2 weeks. Serve straight from the freezer—they're best enjoyed while still frozen for that perfect yogurt-chocolate contrast.