Combine creamy peanut butter, sugar, and salt in a small mixing bowl. Stir gently with a fork, then add mini chocolate chips.
Place bowl in the freezer while you prepare your vegan fudge pop base.
Fudge Pop Base
Scoop the thick cream off the top of your chilled coconut milk and place in a food processor or blender.
If desired, save the clear liquid left in the can of coconut milk for a smoothie or similar recipe.
Add peanut butter, cocoa powder, sugar, and salt to the food processor. Pulse until smooth and creamy, approximately 30 to 60 seconds.
Remove frozen peanut butter chocolate chip cookie dough from the freezer and set aside.
Spoon some of the fudge pop base into each popsicle mold, then top with frozen pieces of peanut butter chocolate chip cookie dough. Alternate layers of cookie dough and fudge mixture until your the popsicle molds are nearly full.
Place lids on your popsicle molds, and set them in the freezer for at least 6 to 8 hours.
If needed, run warm water over the molds until you are able to release the fudge pops.
Roll frozen fudge pops in mini chocolate chips or top with melted chocolate, if desired.