Add the Greek yogurt, chocolate protein powder, unsweetened almond milk, cocoa powder, powdered monk fruit sweetener or allulose, vanilla extract, and salt to a blender.

Add the optional espresso powder if you want a deeper chocolate flavor.

Blend for approximately 30–60 seconds until completely smooth and no visible protein powder or cocoa pockets remain.

Stop the blender and scrape down the sides if necessary, then blend again briefly.

Taste the mixture and adjust the sweetness or chocolate flavor as desired.

Add another teaspoon of cocoa powder for a stronger chocolate flavor or a small amount of additional sweetener if the mixture tastes too bitter.

Add the optional peanut butter if making the chocolate peanut butter variation and blend until smooth.

If using mini chocolate chips, pour the blended mixture into a bowl and gently fold the chocolate chips in by hand.

Place eight popsicle molds on a level tray and carefully pour the mixture into them, leaving a small amount of space near the top.

Insert the popsicle sticks and secure the lids according to your mold design.

Transfer the molds to the freezer and freeze for at least 5–6 hours, preferably overnight.

When ready to serve, remove one popsicle from the freezer and briefly run the outside of the mold under warm water for approximately 10–15 seconds.

Gently pull on the stick to release the popsicle without forcing it.

Allow it to sit at room temperature for 1–2 minutes before eating for a softer, creamier texture.

For optional toppings, dip the frozen popsicle in melted dark chocolate and immediately sprinkle with chopped nuts or unsweetened coconut.

Store unmolded popsicles individually wrapped or in an airtight freezer container for up to about one month for best quality.