In a medium sauce pot, add ingredients from dairy-free half-and-half to coarse salt.
Simmer over medium-low to low heat. Stir often with a wooden spoon until the chocolate is completely melted and the texture becomes creamy smooth, about 5 minutes.
Off heat, stir-in vanilla extract. Taste and adjust sweetener quantity to your own liking. Set the fudge mixture aside to let it cool completely.
Pour the fudge mixture into popsicle molds and leave about 1-2mm from the top to allow ice expansion. Chill in the freezer overnight or at least 4-6 hours.
To remove the popsicle molds, soak them in room temperature water for 2-3 minutes.
Optional step, place chocolate bars with coconut oil in a heat-proof bowl. Melt them in a microwave for about 30 seconds. Stir to mix well. Dip the fudge pops into the melted chocolate sauce and sprinkle with nuts.
Start with the lowest amount of maple syrup (sweetener) quantity. If not sweet enough to your taste, add ½ tbsp more until your desired level.
The nutritional label is calculated with monkfruit maple-flavored syrup and without the topping.