Line a large baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the Greek yogurt, peanut butter, maple syrup, vanilla extract, and salt until completely smooth.

Gently fold in the mini dark chocolate chips until evenly distributed.

Using a small cookie scoop or spoon, drop the mixture into small, uniform bite-sized mounds onto the prepared baking sheet.

For the drizzle, microwave 2 tablespoons of peanut butter and coconut oil in 15-second intervals until melted. Drizzle over the bites.

Place the baking sheet in the freezer for at least 2 hours, or until the bites are completely solid.

Transfer the frozen bites to an airtight container or freezer bag. Let them sit at room temperature for 3-5 minutes before eating for the best texture.