Line a 9×13 baking sheet with parchment paper.
In a medium bowl, stir together the Greek yogurt and peanut butter until smooth and fully combined.
Scoop small dollops of the mixture onto the parchment-lined pan, spacing them a few inches apart. Gently press a wooden popsicle stick into each mound.
Transfer the pan to the freezer and freeze for about 1 hour, or until the pops are firm enough to lift without losing their shape.
In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 20–30 second intervals, stirring between each, until smooth.
Remove the frozen pops from the pan. Either dip each pop into the chocolate or drizzle the chocolate over the top.
Optional: while the chocolate is still wet, sprinkle a pinch of flaky sea salt over the pops for that sweet-and-salty finish.
Place the coated pops back onto the parchment paper and freeze for 5–10 minutes, or until the chocolate hardens. Serve and enjoy!
Store in an airtight container and keep in the freezer!