Mash raspberries with a fork in a medium bowl. Add Greek yogurt and maple syrup, stirring until well combined and uniform in color.

Line a baking sheet with parchment paper. Dollop approximately 2 tbsp of the yogurt mixture onto the parchment, creating a small indent in the center of each dollop.

Add about 1/2 tsp of peanut butter to the center of each yogurt dollop.

Freeze the clusters until completely solid, at least 4 hours or overnight.

Once frozen, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each.

Dip each frozen yogurt cluster into the melted chocolate, coating completely. Return to the parchment-lined baking sheet.

Sprinkle each cluster with a small amount of flaky sea salt.

Return to the freezer for at least 30 minutes to allow the chocolate to harden.

Store in an airtight container in the freezer for up to one month. Enjoy!