Chop the chocolate into tiny pieces and melt with coconut oil/butter in a small saucepan or double boiler over simmering water. Stir occasionally until melted. Add the natural sweetener and cocoa powder, stirring constantly until blended.

Remove from heat. Cut the vanilla bean open from end to end and scrape clean. Add the seeds from the vanilla bean and almond extract. Add 1/2 cup of the almond milk, stirring until smooth. Cool to room temperature.

In a blender, place the remaining 1 cup of almond milk, the chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a large goblet and top with whipped cream.