Place all the ingredients in a blender and mix until fully incorporated. Adjust amount of honey or maple syrup to your liking.
Pour into popsicle molds, add sticks and transfer to the freezer. Allow to freeze for 6-24 hours.
Make the magic shell:
Place the chocolate in a microwave safe dish. I used a flexible silicone measuring cup, which made it easier to dip the popsicles.
Melt chocolate in a microwave in 30-second intervals, stirring every 30 seconds. Once melted and smooth, add the coconut oil and stir until fully incorporated. Let cool slightly.
Remove the popsicles from the freeze and unmold. One at a time, quickly dip popsicles into the chocolate mixture.
Immediately garnish with sprinkles. The shell forms almost immediately, so you will need to move quickly.
Place the chocolate covered popsicles on a plate, cover with plastic wrap and return to the freezer until ready to eat.
Notes
Sweet Tips: Place popsicles molds under warm running water for a few seconds to allow them to easily slide out. I find these popsicles taste best when enjoyed within two days of being made.