In 3 quart pot over medium heat, whisk almond milk and peanut butter together until incorporated. Add sugar and cornstarch. Continue to heat and whisk 5-7 minutes, until completely smooth. Remove from heat. Transfer to container and refrigerate.

In 3 quart pot over medium heat, combine all chocolate mixture ingredients. Whisk and heat 4-5 minutes or until completely smooth. Remove from heat and transfer to container. Refrigerate for 30 minutes.

Fill 7 standard popsicle molds 2/3 full of peanut butter mixture. Top off molds with chocolate mixture. Use a small spoon to gently stir and swirl the two mixture together. Do not over stir. (You could also refrigerate mixtures until completely cold and create striped popsicles instead of swirled)

Freeze overnight. Popsicles release easily from molds due to the pudding pop consistency.