Combine the coconut milk, chocolate, cocoa, honey, coconut oil and salt in a medium saucepan set over low heat. Cook, whisking constantly, until the chocolate melt and the mixture is smooth, about 6 minutes.
Remove saucepan from heat and add chia seeds and vanilla extract. Allow mixture to cool to room temperature, about 1 hour, then transfer to the refrigerator and chill completely, allowing the mixture to reach a pudding consistency — 1 to 2 hours more.
Carefully pour pudding into 8 popsicle molds, add sticks and place in freeze for at least 8 hours or overnight.
To remove pops, run the bottom of each mold briefly under hot water before sliding out the pop.
Immediately drizzle or dip each pop in the chocolate shell mixture and sprinkle with optional toppings as desired. Enjoy immediately.