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.

Onto your prepared sheet pan divide this mixture into 4 round molds as shown.

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

Freeze for 2 hours, or until firm.

Meanwhile, melt your 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.