I'm not comfortable with the tapioca starch, other natural flavors, potassium citrate, and carrageenan. I'm guessing the chocolate version has some evaporated can juice in it, which is a form of sugar.
You are better off to make your own almond milk. Soak 1 cup almonds in 2 cups water overnight with a couple of dates or a tablespoon of raw honey. You can add pure vanilla extract and stevia at the time of blending if desired. Blend all ingredients in a blender until smooth. Strain the mixture through a cheesecloth to remove particles. Store in an airtight glass jar. It will keep for up to three days.
To make it chocolatey, you can also add unsweetened carob powder or unsweetened cocoa powder, vanilla, and stevia at the time of blending.