To make these bites, start by preparing the cookie dough layer. In a medium bowl, mix together the almond flour, maple syrup, melted and cooled coconut oil, and vanilla extract until a dough forms. Fold in the mini chocolate chips and set the mixture aside.

Next, make the chocolate layer. Add the mini chocolate chips and coconut oil to a microwave-safe bowl and microwave in 2-3 thirty-second increments, stirring between each, until the chocolate is fully melted and smooth. Spoon a small amount of the melted chocolate (about ½ teaspoon) into the bottom of each ice cube cavity to create the chocolate base. Transfer the tray to the freezer for 5 minutes to let the chocolate set.

While the chocolate base is freezing, prepare the peanut butter layer. In a small bowl, whisk together the creamy peanut butter, melted coconut oil, and maple syrup until the mixture is smooth and easy to drizzle.

Remove the tray from the freezer. Fill each cavity about three-quarters of the way with the cookie dough mixture, pressing it in gently so it's compact and even. Add a thin layer of the peanut butter mixture on top of the cookie dough, then finish each cavity with the remaining melted chocolate.

Transfer the tray back to the freezer and freeze for a minimum of 2 hours, or until the bites are completely solid. Once frozen, pop them out of the tray and enjoy! I love storing these in the freezer because they defrost in just a minute or two — making them the perfect grab-and-go treat anytime a craving hits.