In a medium bowl, combine Greek yogurt, honey, peanut butter, vanilla, and salt. Stir until smooth and creamy. Fold in frozen blueberries.
Line a baking sheet with parchment paper. Scoop into 12 portions (about 2 tablespoons each) and flatten into discs about ½-inch thick.
Freeze for about 1 hour, or until fully firm.
Melt chocolate in 30-second microwave intervals, at 50% power, or by using a double boiler, stirring until smooth. Stir in coconut oil if you are using it.
Dip each frozen disc into melted chocolate, coating fully. Let excess drip off and place back on parchment lined sheet. Add toppings if desired.
Freeze for 5–10 minutes until the chocolate shell is set.