• In a medium saucepan, whisk together the almond milk, granulated sweetener, cocoa powder, cornstarch, and salt until smooth and well combined.
• Place the saucepan over medium heat and cook, whisking constantly, until the mixture starts to thicken and just begins to bubble, about 5-7 minutes. Be careful not to let it boil vigorously to prevent the pudding from becoming lumpy. Once the mixture has thickened to the consistency of a soft pudding, remove from heat and stir in the vanilla extract.
• Divide the pudding into serving dishes or a large bowl. To prevent a skin from forming on top, place plastic wrap directly on the surface of the pudding. Chill in the refrigerator for at least 2 hours, or until set. Before serving, you can whisk the pudding again for a smoother texture, if desired.

Tip:

• For a creamier pudding, consider blending the chilled pudding in a blender until smooth and creamy. This can help achieve a silky texture. Garnish with a light sprinkle of sea salt, fresh berries, or a dollop of whipped coconut cream for added flavor and presentation.