Step 1In a mixing bowl, combine the Greek yogurt, peanut butter, PB2 powder, maple syrup, vanilla extract, and salt. Stir until completely smooth and thick.
Step 2Line a baking sheet with parchment paper. Scoop about ⅓ cup of the mixture per portion and shape into thick discs (about 1 inch thick). Silicone muffin liners can also be used for evenly shaped bites.
Step 3Freeze for 2–3 hours, or until the yogurt discs are completely firm.
Step 4Place the chocolate melting wafers in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth.
Step 5Place a frozen yogurt disc on a fork and spoon the melted chocolate over the top until fully coated. Allow the excess chocolate to drip off, then return to the parchment-lined tray.
Step 6Freeze for another 10–15 minutes until the chocolate shell is set.
