Dump can of coconut milk in a large measuring cup and whisk til a bit smooth. Add in almond milk 'til mixture makes 2.5 total cups.

Stir in peanut butter and whisk 'til smooth. Stir in about 1 tablespoon agave nectar or honey and taste, adding more until the level of sweetness suits you. If you use honey peanut butter, you'll likely need a little less than if you use plain.

Pour into popsicle molds (I used these popsicle molds) and freeze for at least 5 hours.

After your popsicles are frozen, it's time to dip them in chocolate! In the microwave or in a double-boiler, mix together chopped chocolate or chocolate chips and coconut oil. Microwave in bursts of 30 seconds so as not to overheat, stirring thoroughly after each round. When the mixture is melted and smooth, pour into a cup that's wide enough to dip your popsicles but not so wide that the chocolate mixture won't reach very high.

Remove your popsicles from their molds one at a time--run under hot running water about 10-20 seconds. Dip immediately in chocolate and lift out, letting run-off drip back into the chocolate cup. The chocolate will soon freeze; place on a baking sheet lined with wax paper in the freezer and repeat until all popsicles are coated. Serve immediately or wrap individually in pieces of wax paper then place in a plastic freezer bag to save in the freezer (I just pulled a sheet from the roll and basically rolled the popsicles in the wax paper, making sure it was totally covered).