In a mixing bowl, combine the Greek yogurt, peanut butter, and maple syrup. Stir until well mixed.

Insert a popsicle stick into the cream filling of each Oreo cookie.

Dip each Oreo into the yogurt mixture, making sure to coat them evenly. Place the coated Oreos on a parchment paper-lined tray.

Freeze the tray of coated Oreos for about 1 hour or until they become firm.

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.

Dip each frozen yogurt-coated Oreo into the melted chocolate, ensuring they are fully coated.

Place the dipped Oreos back on the parchment paper-lined tray.

Sprinkle crushed peanuts and a pinch of sea salt over the dipped Oreos.

Freeze the tray until the chocolate is set and the pops are firm, usually for about 2 hours or until completely frozen.

Wrap them in parchment paper or plastic wrap, transfer them to a sealable freezer bag, and keep frozen for 2-4 months.