• Line a baking sheet with parchment paper or use a silicone baking mat.

  In a small bowl, combine the Greek yogurt, peanut butter, protein powder, honey and vanilla extract and stir until smooth. Taste test and add more honey or vanilla if you think it needs it.

  Use a cupcake or ice cream scoop and use about half of the yogurt mixture to dollop 6-7 mounds on the lined pan. Press a popsicle stick onto each mound, then use the scoop to top the mounds with the remaining yogurt mixture. Use a small offset spatula or back of a spoon to slightly flatten the mounds.

  Scatter the peanuts evenly on each of the mounds. Place the pan in the freezer for at least 2 hours, or until frozen solid.

Chocolate Coating

• Once the yogurt mixture is frozen, add the chocolate and coconut oil to a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue to microwave for 15-20 second intervals until melted.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the pan from the freezer and dip each pop into the melted chocolate. Place the pops back on the sheet pan and enjoy immediately or return to the freezer. Let thaw for 5-10 minutes after removing from the freezer or they will be hard to bite into.