Whisk together the peanut butter, yoghurt, milk, and honey until smooth and combined.
Pour the mixture evenly into 6 popsicle molds. Freeze for 2 hours before putting wooden popsicle sticks in the centres. Freeze for a further 4 hours or overnight.
For the Topping
Microwave the chocolate and coconut oil together until melted, stirring every 20 seconds. Stir in the peanut butter. Allow to cool for 5 - 10 minutes.
When ready to serve, run the molds under warm water to remove easily. Dip each popsicle in the chocolate, or drizzle on top. Sprinkle with the chopped peanuts, and serve immediately.