In a small bowl, let the dates stand in hot water for 10 minutes. Add the dates to a food processor, pulse until creamy and smooth. Set aside.
Remove 1/4 cup almond milk and place it in a small bowl, dissolve the cornstarch. Set aside.
In a medium saucepan, add the rest of the almond milk and the cinnamon stick. Scald over medium-high heat (bubbles start to form around the edge of the pan, but the liquid should not boil). Add the cornstarch mixture, the processed dates, honey and ground cinnamon. Whisk until incorporated.
Remove from the heat and let the cinnamon steep in the milk mixture for 1 hour.
Whisk in the salt and vanilla. Fill each ice pop mold with the cinnamon mixture and freeze overnight.