Preparation and Freezing

• Line a baking sheet with parchment paper or use silicone molds — this prevents sticking.
• In a medium bowl, combine the Greek yogurt, peanut butter, maple syrup or honey, and vanilla extract. Stir until smooth and creamy with no streaks of peanut butter.
• Gently fold in the mini chocolate chips so they’re distributed throughout the mixture.
• Use a small spoon or cookie scoop to drop tablespoon-sized portions onto the prepared sheet or into molds.
• Freeze for 1–2 hours, or until the bites are firm and fully set.
• Once frozen, transfer the bites to an airtight, freezer-safe container or bag and store in the freezer.
• Before serving, let them sit at room temperature for 2–3 minutes for a softer texture.