In a medium bowl, combine the coconut flour, nut butter, maple syrup, applesauce, vanilla, and salt. Mix until a cohesive dough forms—it should hold together but remain crumbly. Fold in the mini chocolate chips until evenly distributed. I find that using a fine-textured coconut flour is crucial here, as coarser varieties can make the dough gritty rather than tender.

Pour the non-dairy yogurt into a separate bowl and stir gently to loosen it slightly. Add the cookie dough base from Step 1 in spoonfuls, folding gently until the dough pieces are distributed throughout the yogurt. Don't overmix—you want distinct pockets of cookie dough suspended in the yogurt for texture contrast in the final bite.

Spoon the yogurt-dough mixture evenly into a lined or silicone muffin pan (about 12 cups). Smooth the tops gently and place in the freezer for at least 8 hours or overnight until completely solid. Once frozen, run the back of the pan under warm water for 30 seconds to help release the bites, then pop them out onto a parchment-lined tray.

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Working quickly so the bites don't thaw, dip each frozen yogurt bite halfway into the melted chocolate, allowing excess to drip off. Place back on the parchment-lined tray and return to the freezer for 15-20 minutes until the chocolate shell sets completely. I prefer dipping rather than coating fully because it creates an appealing contrast between the creamy yogurt interior and crispy chocolate shell.

Remove the bites from the freezer and let them sit at room temperature for 5 minutes before eating. This brief rest allows the yogurt to soften slightly while the chocolate remains set, creating the best texture and flavor balance.