Blend the almond milk, dates, nut butter, cinnamon and vanilla together in a good blender for 1-2 minutes until completely smooth.

Pour the mixture into a popsicle form (this one is my favourite) and freeze until solid, approximately 6 hours or until frozen (best left overnight).

Once the popsicles are frozen, prepare a baking sheet lined with parchment paper and melt the chocolate and the coconut oil in a small saucepan or in the microwave by heating for 20 seconds at a time and stirring in between each 20 second interval until melted.  You can pour the melted chocolate in a taller glass for easier dipping or just leave it in the bowl or saucepan and use a spoon to drizzle it on (I preferred this look and it was easier).  Place the chopped almonds in a shallow bowl.

Remove each popsicle from the mold one at a time, dip/drizzle the chocolate on the popsicle and immediately roll each popsicle in the almonds to coat.  Place the dipped popsicle on the baking sheet and repeat with each popsicle until done.  Freeze them immediately on the baking sheet until you are ready to serve them.