In a small bowl, pour a little unsweetened almond milk and tapioca flour. Whisk until tapioca flour is dissolved. Set aside.
In a blender or Nutribullet, mix peanut butter and 1 cup unsweetened almond milk.
In a saucepan, add peanut butter mixture and the rest of unsweetened almond milk, maple syrup, vanilla extract, and salt.
Bring peanut butter mixture to a boil, while whisking constantly to dissolve peanut butter and so that mixture doesn't stick to the pot. Once it reaches a boil, turn down the heat to medium. Add tapioca mixture and simmer a few minutes or until thickened.
Let cool and pour in ramekins. Place in the fridge.