prepare the pan: line a bread loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.

create the base: press the cookie dough evenly into the bottom of the prepared loaf pan to form the base layer. ensure it's packed tightly and evenly.

mix the filling: in a medium bowl, combine the coconut yogurt, runny peanut butter, maple syrup, and vanilla extract. stir until the mixture is smooth and well combined.

assemble: pour the filling mixture over the cookie dough base in the loaf pan. spread it out evenly with a spatula.

freeze: cover the pan with plastic wrap or aluminum foil and place it in the freezer. freeze for at least 6 hours or until the filling is firm. then, cut into squares.

add the topping: melt the chocolate in a microwave-safe bowl or using a double boiler. pour the melted chocolate over the squares. allow the chocolate to set for a few minutes in the freezer.

enjoy: serve the squares immediately or store them in an airtight container in the freezer for a quick and delicious treat anytime.