In a mixing bowl, combine Greek yogurt, peanut butter, honey or maple syrup, and vanilla extract for 2-3 minutes until smooth.

Fold in mini chocolate chips and/or crushed nuts into the mixture without overmixing.

Grease the silicone molds or mini muffin tin to prevent sticking.

Spoon the yogurt and peanut butter mixture into the molds, filling them evenly to the top.

Smooth the tops of each bite and top with more chocolate chips or nuts if desired.

Place the molds in the freezer for at least 4 hours or until solid.

Remove from molds, running warm water on the outside of the tin if necessary.

Store in an airtight container in the freezer for up to 2 months.