Prepare a large baking sheet and cover with parchment paper.

In a large bowl, mix together the agave, peanut butter and the Greek yogurt very gently together. Taste the mixture and if you want it sweeter, you can add a little more agave.

Use a large spoon or small measuring cup and make mounds of the popsicle mixture. Add popsicle sticks and salted peanuts to the tops of the yogurt mounds.

Freeze pop for 4-6 hours or overnight.

Once the yogurt pops are frozen, melt the chocolate in a microwave-safe bowl with peanut butter in 30 second increments, stirring in between, repeating until the chocolate and peanut butter has melted. Add the oil to the mixture and mix together well.

Dip the bars one a a time into the melted chocolate. I slanted the popsicles into the bowl and just turned them over to coat the entire popsicle and it worked well.

Add some salted roasted peanuts on top if desired.

Place each pop back onto the baking sheet and then transfer to the freezer for 15 - 20 minutes for the chocolate to set up.

Once the pops are set up, enjoy! Place leftovers in an airtight container or ziplock freezer bag in the freezer.