In a microwave safe bowl, melt dark chocolate. Spoon melted chocolate into 6 silicon cupcake liners.
Coat the liners evenly with chocolate and place in the freezer for 30 minute to harden.
While the chocolate hardens, mix together greek yogurt, pb2, honey, and vanilla.
Remove the hardened chocolate cups from the freezer and spoon 1 heaping tsp of peanut butter into each.
Spoon 1/6 of the mixture into each chocolate cup.
Freeze over night (or at least 8 hours) and enjoy!