Mix the base: In a large mixing bowl, combine the peanut butter, honey (or maple syrup), oat flour, vanilla extract, and a pinch of sea salt. Stir with a wooden spoon until a thick, cohesive dough forms. You’ll know it’s ready when the mixture pulls away from the sides of the bowl and feels pliable, like soft cookie dough, with a rich, nutty aroma.

Shape the pops: Divide the dough into eight equal portions. Roll each portion into a ball between your palms, then gently shape it into a chunky rectangle or a round disc, about 1.5cm thick. Place each shape onto the lined baking tray. The texture should feel firm but not crumbly; if it cracks, you can press it back together with your fingers.

Insert the sticks: Gently push a wooden lolly stick into the centre of each shaped pop, about halfway through. Ensure the stick feels secure and isn’t poking out the other side. Place the tray in the freezer for at least 1 hour, or until the pops are firm to the touch. They should feel solid and cold, like a chilled butter pat.

Melt the chocolate: When the pops are nearly frozen, melt the dark chocolate chips and coconut oil together. You can do this in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn't touch the water) or in the microwave in 20-second bursts, stirring after each. The chocolate should be smooth, glossy, and fluid, with a deep, bitter-sweet scent.

Dip and decorate: Remove the frozen pops from the freezer. One at a time, hold a pop by the stick and dip it into the melted chocolate, tilting the bowl slightly to coat the top and sides. Let any excess chocolate drip back into the bowl. The contrast of the cold pop against the warm chocolate will create a satisfying, immediate set.

Add toppings (optional): If using, immediately sprinkle the finely chopped peanuts over the wet chocolate before it hardens. Place the dipped pop back onto the lined tray. The chocolate should begin to set within seconds, creating a hard, snappy shell.

Final chill: Return the tray to the freezer for a final 15–20 minutes to fully set the chocolate. When ready, the coating will be matte and crisp, and it will break with a clean snap when bitten into.