Line a medium-sized baking sheet with parchment paper.
In a medium bowl mix together the plain Greek yogurt, peanut butter and maple syrup until fully combined.
Add the chopped banana and nuts and stir to combine. Scoop into 8 clusters (about 3 tbsp each) onto the parchment lined baking sheet. Freeze for 1 hour.
After 1 hour, leave the clusters in the freezer while you melt the chocolate chips. Add the chocolate chips and coconut oil to a small bowl. Microwave in 20 second increments, stirring after each 20 second increment until the chocolate chips are fully melted and combined.
Once the chocolate is melted, remove the clusters from the freezer and dip each one into the melted chocolate. The chocolate will form a shell as it sits.
Sprinkle a pinch of sea salt if desired on each. Put back in the freezer for 15 minutes to fully set and then enjoy. Alternatively, store in the freezer for up to 2 months.
Before enjoying, remove from the freezer for 10 minutes before enjoying.