In a food processor or blender, puree the coconut milk, ripe banana, and yogurt until smooth. Transfer to a bowl or container with the chia seeds and allow to sit overnight.

Meanwhile, add the dates and almond milk to a small saucepot fitted with a lid over medium heat. Heat for 5 minutes until the dates soften, then transfer to the food processor or blender with the maple syrup and salt and puree until smooth and jammy. Swirl the caramel into the coconut milk mixture.

Cut the banana in half lengthwise, then again cross wise to yield 4 slices. Fill the popsicle molds with the chia pudding mixture and insert one banana piece into the popsicle mold. Insert the popsicle stick and freeze until solid.

When ready to eat, carefully remove the popsicles and dip the tip into the dark chocolate. Working quickly, sprinkle with crushed banana chips and enjoy!