In a medium bowl, stir together the yogurt and PB2 until smooth and well combined.

Using a cookie scoop, portion the mixture onto the prepared parchment paper, leaving about an inch of space between each scoop. Gently press each mound with the back of a spoon to form circles roughly ½ inch thick.

Place the tray in the freezer and let the yogurt firm up for at least 2 hours.

At the two hour mark, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Heat in 20-second intervals, stirring between each round, until the mixture is fully melted and smooth—this helps prevent burning.

Once the yogurt rounds are frozen solid, remove them from the freezer. Dip each one into the melted chocolate, coating it completely, then place it back onto the parchment paper.

After all the pieces are coated, return them to the freezer for at least another hour to set.

Store the finished bites in an airtight container in the freezer for up to two weeks. If you prefer a softer center, you can transfer them to the refrigerator after the final hour—just note that the yogurt filling will become creamier and less firm.