Line a large baking sheet with parchment paper. This prevents sticking and makes removal easy.

In a large mixing bowl, combine the Greek yogurt, unsweetened cocoa powder, maple syrup (or honey), vanilla extract, and a pinch of salt.

Whisk or stir vigorously with a rubber spatula until all ingredients are well combined, and the mixture is smooth and uniform in color. Taste and adjust sweetness if desired.

Transfer the yogurt mixture into a piping bag fitted with a round tip (or use a small cookie scoop for easier portioning). Pipe or scoop small, bite-sized dollops (about 1-inch in diameter) onto the prepared parchment-lined baking sheet. Ensure there's a small space between each bite.

Place the baking sheet in the freezer for at least 1-2 hours, or until the yogurt bites are completely firm.

Once the yogurt bites are firm, melt the dark chocolate chips (and coconut oil, if using). Do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler over simmering water for a gentler melt.

Working quickly, use a fork or toothpick to dip each frozen yogurt bite into the melted chocolate, allowing any excess to drip off. You can fully coat them or just drizzle for a lighter touch.

Place the coated bites back onto the parchment-lined baking sheet. If desired, sprinkle with flaky sea salt, chopped nuts, or sprinkles immediately after dipping, before the chocolate sets.

Return the baking sheet to the freezer for another 30-60 minutes, or until the chocolate coating is completely set.

Once fully frozen and set, transfer the chocolate frozen yogurt bites to an airtight freezer-safe container or bag for long-term storage.