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Stir together the yogurt, peanut butter, protein powder, sweetener, and vanilla until smooth and creamy.
Spread the mixture evenly (using an offset spatula helps a lot!) on a parchment lined quarter sheet pan.
If you don't have this size pan, use a different size or you could try using a 9x13 inch baking pan but it can be tricky to spread in one.
Spread the mixture so it is somewhere between ¼ inch and ½ inch--whatever is your preference is fine!
Melt the dark chocolate chips by microwaving in 30 second increments and stirring in between, making sure not to overheat it.
Once melted, spread it evenly over the peanut butter yogurt mixture.
Transfer to the freezer for at least 2-3 hours.
Once frozen, sprinkle with flakey sea salt, cut with a sharp knife into pieces or break it up with your hands!
Store in freezer for up to 3 months in airtight container.