In a mixing bowl, combine the full-fat coconut milk, unsweetened cocoa powder, maple syrup, and vanilla extract. Whisk together for about 2-3 minutes until smooth.

Taste the mixture and adjust sweetness with more maple syrup if desired, whisking again to incorporate.

Pour the chocolate mixture into your popsicle molds, filling each about three-quarters full.

Insert popsicle sticks into the center of each mold, ensuring they are upright and stable.

Freeze the molds for at least 4-6 hours, or until completely solid.

Run warm water over the outside of each mold for 10-15 seconds to unmold the popsicles easily.