In a large bowl, sift the dry ingredients together. Make sure your salt measurement is accurate. Set aside. (Be sure there are no lumps)
In a medium bowl or food processor, butter, coconut sugar, and vanilla extract. Add the almond milk, and Mix until smooth. Slowly whisk the wet ingredients into the dry ingredients.
Scoop the batter into 1-2 tbsp per mold, close the top, and cook for about 2-3 minutes. (about 2 tablespoons per cupcake liner). Once lightly brown, remove from the pop maker and place on a cooling rack.
In a small pan over medium heat add the chocolate chips and continue to mix to prevent burning. Add almond milk and continue to cook until all is melted and is less thick. Once the right consistency turn on low. Place a pop stick in the middle of the cake pop and coat with chocolate. While still wet top with crushed peanuts and allow to fully cool.