Place all ingredients for the fudgesicles in a high-speed blender until creamy. Pour into popsicle molds and freeze overnight.
The next day, add chopped chocolate and coconut oil to a small saucepan over medium-low heat. Cook until just melted, stirring frequently, about 2-3 minutes.
Remove fudgesicles from molds and place on a baking sheet lined with parchment paper.
Drizzle chocolate "sauce" on top. Drizzle should freeze immediately. Enjoy right away or store in the freezer.