In a medium bowl, combine the greek yogurt, cashew butter, maple syrup, protein powder, vanilla, and salt. Whisk together until completely smooth and well combined, making sure there are no lumps of protein powder. This creates a thick, creamy base that's ready to portion. I like to taste a small spoonful at this point to make sure the sweetness and vanilla flavor are balanced to your preference—you can always add a touch more vanilla if needed.

Divide the yogurt mixture from Step 1 among silicone molds or a lined ice cube tray, filling each cavity about two-thirds full. Sprinkle a few cacao nibs into each mold, pressing them gently into the yogurt mixture so they stay put when you pour the chocolate coating. This distributes the crunchy texture and chocolate flavor throughout each bite.

Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each interval, until the chocolate is completely melted and smooth (usually 1 to 1.5 minutes total). Don't overheat—the coconut oil helps create a thinner, more pourable chocolate coating that sets with a satisfying snap. For a clean, shiny finish, I always use Enjoy Life chocolate chips since they melt beautifully and taste amazing.

Pour or spoon the melted chocolate from Step 3 over the top of each yogurt-filled mold, covering the surface completely. Place the molds in the freezer and freeze for 3 to 4 hours, or until the bites are completely solid and the chocolate is set. Once fully frozen, pop the bites out of the molds and store them in an airtight container in the freezer for up to 2 weeks.