In a medium bowl, mix together the peanut butter, vanilla protein powder, honey or maple syrup, and vanilla bean paste until a thick, smooth, scoopable dough forms.

Crush the pretzels into small pieces, keeping some texture rather than turning them into fine crumbs.

Place the chocolate chips and coconut oil in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth.

Spoon a small amount of melted chocolate into the bottom of each square silicone mold and spread it slightly to form a base layer.

Sprinkle a layer of crushed pretzels over the chocolate, then add a little more melted chocolate on top to lightly coat the pretzels.

Scoop about one tablespoon of the peanut butter mixture and place it into each mold, gently pressing it down to fit evenly.

Pour additional melted chocolate over the top, making sure the filling is completely covered and the tops are smooth.

Sprinkle a pinch of sea salt over each bite while the chocolate is still soft.

Place the molds in the freezer for about 2 hours or in the refrigerator for 3 to 4 hours, until the bites are fully set and firm.

Carefully remove the bites from the molds and enjoy.