In a medium saucepan put almond milk and heavy cream on medium to low heat.
Whisk together. When the temperature of the liquid is right before boiling (about a minute) break bakers chocolate into pieces and add to hot liquid.
Whisk until all chocolate is melted and combined with liquid.
Put heat to low.
Separate egg yolks in one bowl and egg whites in another.
Temper eggs (take ¼ cup of the hot liquid and put half at a time in the eggs yolks and whisk until combined, this brings the eggs up to the same temperature as the rest of the liquid and will keep it from scrambling the eggs when it is combined with the rest of the liquid)
Then pour the egg yolks into the saucepan with the rest of the liquid.
Whisk together until fully combined.
Add xanthan gum, vanilla, and liquid stevia, whisk thoroughly to combine. Increase the temperature to medium and whisk consistently until pie filling thickens.
When thickened it will be the consistency of pudding.