Combine full-fat coconut milk (2 13.5 Ounce Can), almond milk (3 cups), cocoa powder (1/2 cup), erythritol (1 cup), and salt (a pinch) in a saucepan and bring to a simmer.
Simmer for 5 minutes and whisk until cocoa powder completely dissolves.
Whisk in xanthan gum (1/2 teaspoon), making sure it fully dissolves into the liquid. Remove from heat and add vanilla extra (1 teaspoon). Allow the liquid to cool completely before moving to the next step.
Pour into popsicle molds, leaving at least 1/4" at the top for expansion.
Freeze for 1 hour, then press popsicle sticks into each of the molds and return to the freezer until the popsicles have set (about 4 hours).
To remove the popsicles, run them under warm water for 20 seconds. I like to drizzle my popsicles with melted chocolate and sprinkle with toppings. Enjoy!