Strain Yogurt: Line a fine-mesh strainer with cheesecloth or a paper towel. Place the Greek yogurt inside and set it over a bowl. Let it drain in the refrigerator for 20-30 minutes to remove excess liquid.

Combine Wet Ingredients: In a medium mixing bowl, combine the strained Greek yogurt, almond butter, honey (or maple syrup), and vanilla extract. Whisk until smooth and well combined.

Add Dry Ingredients: Gently stir in the almond flour, protein powder, and pinch of salt. Mix until a thick, cohesive dough forms.

Fold in Berries: Carefully fold in the fresh berries, trying not to break them up too much.

Freeze: Cover the bowl and place it in the freezer for 25-30 minutes. This step is crucial for the mixture to firm up enough to handle.

Form Bites: Using a small cookie scoop or a tablespoon, portion out the mixture. Roll quickly between your hands to form smooth, bite-sized balls.

Set: Place the rolled bites on a baking sheet lined with parchment paper.

Freeze Until Firm: Freeze the bites on the tray for at least 1-2 hours, or until completely solid.

Store: Transfer the frozen protein bites to an airtight container or freezer bag. Store in the freezer for up to 3 months.