Add 1.5 cup of frozen berries, 1/2 cup of greek yogurt, and 1/3-1/2 cup of milk to a blunder and blend it up. You will want to start with 1/3 cup of milk and add more if it is too thick to blend.
Pour the berry mix evenly into each section of your muffin tin. Place it flat in the freezer for about 20 minutes.
In a bowl, mix 2/3 cup of peanut butter powder with 2/3 cup of water to result in 2/3 cup of peanut butter. You want it to be a little bit runny so that it can easily settle into a flat layer on top of the berries.
Remove your muffin tin from the freezer and pour on your peanut butter layer. Spread evenly and put back in the freezer for another 20 minutes.
Into a mug, add 1/2 cup of sugar free chocolate chips and 1 tablespoon of coconut oil. Microwave this for 30 second increments until it melts when mix. Mix well with a spoon.
Remove your muffin tin from the freezer and pour your chocolate evenly onto each bite. Put it back in the freezer for at least 3 hours to allow it to fully freeze. Once frozen, use a butter knife to remove the bites and transfer them to an airtight container in the freezer.