In a medium bowl, mix together Greek yogurt, cashew butter, honey, vanilla bean paste, and orange zest until fully combined.
Spoon 1 ½-2 tablespoon portions onto a parchment lined baking sheet. Flatten each into a disc shape (makes 12).
Freeze for about 1 hour, until fully hardened.
Remove from freezer and dip each disc completely in melted chocolate. Place back on parchment paper.
Sprinkle with flaky sea salt while chocolate is still wet. Return to freezer until hardened.
Store in a freezer-safe container. Remove 5–10 minutes before serving to soften slightly.