Preheat the oven to 350°F (180°C).

In a saucepan, heat the almond milk, honey, and vanilla until it just begins to simmer. Add the chopped chocolate and stir well until melted and smooth.

In a bowl, crack the eggs and whisk them until well blended.

Gradually pour the hot milk mixture into the eggs, whisking constantly.

Pour the mixture into 4 ramekins.

Bake in a water bath in the oven for about 35-40 minutes.