In the bowl of a food processor, combine coconut milk, honey, cocoa, vanilla extract, coffee extract and salt. Puree until fully combined.

Pour mixture into a bowl. Stir in mini chocolate chips.

Fill 8 popsicle molds with the mixture and cover. Freeze for two hours.

Insert popsicle sticks. Freeze overnight.

Remove popsicles from their molds to a parchment paper lined baking sheet. Freeze for another 2 hours.

In a microwave safe bowl, melt dark chocolate chips with coconut oil in 30-second increments, stirring between each, until melted.

Dip the popsicles into the melted chocolate and sprinkle with chocolate sprinkles as desired. Return to the parchment paper lined baking sheet and freeze for 30 minutes before serving.