Line a sheet pan with parchment paper and make space in your freezer for it.

In a medium bowl, whisk the yogurt, peanut butter, protein powder, and almond flour together until very smooth.

Divide this mixture into 4 round molds on the prepared sheet pan.

Sprinkle with chopped peanuts, lightly pat the peanuts into the yogurt, then insert a wooden stick into the center of each one.

Freeze for 2 hours, or until firm.

Meanwhile, melt the chocolate together with the coconut oil.

Dip each frozen pop into the melted chocolate, sprinkle with sea salt, and serve immediately or freeze until ready to serve.

To store: wrap tightly with parchment or plastic. Store in the freezer for up to a month.