01 - Line a mini muffin tin with paper liners or arrange silicone candy molds on a flat tray for easy release after freezing.
02 - In a large mixing bowl, whisk together the Greek yogurt, peanut butter, honey (or maple syrup), and vanilla extract until the mixture is completely smooth and free of streaks.
03 - Using a small spoon or cookie scoop, transfer approximately 1 tablespoon of the mixture into each liner or mold cavity, filling evenly.
04 - If desired, sprinkle dark chocolate chips and/or crushed peanuts over the top of each filled cup, pressing gently so they adhere.
05 - Place the tray in the freezer for at least 2 hours, or until the bites are completely firm and frozen through.
06 - Remove from the freezer and let the bites rest at room temperature for 2–3 minutes before serving for the creamiest texture.