Pour almond milk into a microwave-safe bowl/container and microwave it until it almost boils (approximately 30-45 seconds).
Arrange muffin tin or paper/silicone muffin cups.
Pour almond milk over dark chocolate chips and stir until chocolate has completely melted and is smooth to stir through.
Spoon roughly 2/3 of the melted chocolate into the muffin tin/muffin cups. Aim to cover the sides of the cups evenly about 2/3 of the way up the sides.
Place the muffin cups in the freezer for roughly 15-20 minutes.
While waiting for the chocolate recipe to freeze, mix the remaining ingredients in a mixing bowl until smooth.
Once mixed through, get the chocolate muffin cups out of the freezer and spoon the pumpkin mixture into the muffin cups on top of the frozen chocolate base. The pumpkin miz should almost reach the top of the chocolate sides.
Set the muffin cups in the freezer for another 30 minutes.
Once frozen spoon the remaining chocolate mix over the pumpkin until it is completely covered. Pop the dish back in the freezer for at least 1-2 hours until the chocolate ic completely set and can be easily removed from then paper or silicone muffin cups.
Enjoy! this spook-tacular dessert can be stored in the fridge for up to 10 days.