Almond Milk Chocolate Pudding

In a saucepan, whisk together cocoa powder, sugar, salt, and cornstarch, until there are no lumps. If you have a wire strainer, you can use this to strain the dry ingredients of any lumps.

Stir in the milk and the vanilla, whisking constantly. Turn the heat to medium-high and bring to a boil, stirring constantly to prevent it from boiling over.

Turn the heat down to low and bring to a simmer. Pudding will start to thicken. Cover and cook for 8 minutes. Remove from heat and stir in the butter.

Pour pudding into individual ramekins. If you don’t enjoy the ‘skin’ that forms as pudding cools, use plastic wrap to cover the pudding. Place the plastic wrap directly in touch with the pudding. Place pudding in the fridge for about 1 hour to thicken.

Grab a spoon and enjoy!