Blend the almonds and water in blender, then strain the milk with a fine mesh strainer or cheesecloth into a saucepan. This should yield approximately 1 cup of almond milk
Whisk the arrowroot powder with the almond milk until dissolved.
Add the coconut milk, coconut sugar and salt and heat the mixture over medium heat until it starts to boil.
Remove from heat, let it cool completely and mix in the vanilla extract.
Place ½ to 1 tablespoon of chocolate chips in the bottom of your popsicle molds. Fill approximately 3/4 full with the milk mixture then add more chocolate chips. Add a final layer of milk and insert sticks.
Freeze until solid and serve.
To remove popsicles from the mold, dip the mold in hot water for about 30 seconds.