Combine the thick Greek yogurt, powdered peanut butter, creamy peanut butter, and maple syrup inside your glass mixing bowl until a uniform dough forms.
Line a flat metal baking sheet with a clean sheet of greaseproof parchment paper to prepare your rolling surface.
Scoop the thick dough into small bite-sized portions using a tablespoon or cookie tool.
Roll the portioned pieces quickly between your palms to form smooth, compact rounded spheres.
Arrange the shaped spheres onto the parchment paper ensuring none of the pieces are touching.
Place the sheet pan level inside your freezer for thirty minutes until the centers become solid.
Melt the dark chocolate melting wafers inside a deep microwave safe cup until completely smooth.
Dip each frozen ball into the melted chocolate using a fork to achieve a thin clean shell.
