Add chopped dark chocolate to a microwave-safe bowl. Melt in 20-second increments until almost melted. Whisk in the unmelted chunks (this prevents you from overheating the chocolate). Pour 1 tbsp of chocolate into the bottom of small chocolate molds. Transfer to freezer and let set for 15 minutes.

Meanwhile, make the cookie dough. In a mixing bowl, whisk together butter, sugar, milk, and vanilla until creamy. Stir in almond flour and salt until a soft cookie dough forms. Fold in mini chocolate chips and crushed freeze dried berries.

(Optional): If you want to add protein powder: add 2 tsp more non-dairy milk, reduce almond flour to ½ cup, and add ¼ cup of vanilla protein powder.

Once the chocolate has set, fill the rest of the mold with cookie dough. Freeze for an additional 15 minutes to set. Remove bites from the mold and finish with flaky sea salt.

Store bites in an airtight container in the freezer for up to 3 months.