In a bowl, mix together the greek yogurt, SunButter, almond milk, maple syrup, vanilla, and sea salt with a whisk until well combined. The SunButter should be incorporated into the yogurt and create a light tan color.

Fill up some popsicle molds half way with the yogurt mixture. Place the lid on top of the mold and insert popsicle sticks into the center of each popsicle. Transfer the mold to the freezer so the popsicles can set for at least 8 hours.

Once the popsicles are frozen, melt the dark chocolate and coconut oil in a saucepan over medium heat. Stir constantly until the chocolate has melted and is thin and silky smooth. Remove the pan from the element and stir in the brown rice crisps until coated.

Pour the melted chocolate into a wide glass container. Submerge each frozen yogurt bar into the glass of chocolate. Hold the popsicle upside down above the glass while the excess chocolate drips off. The chocolate should be semi-set at this point. Place the popsicles on a baking sheet lined with parchment parchment paper and repeat with remaining popsicles. Place the baking sheet in the freezer for another 10 - 15 minutes so the chocolate can set further before enjoying!