- 1/4 cup cornstarch
- 3 cups almond milk
- 1/3 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1/16 teaspoon salt
- 1/4 cup vegan semisweet chocolate chips
- 1 teaspoon vanilla extract
- 9-inch vegan graham cracker crust
- Nondairy whipped cream, optional, for serving
Preheat oven to 350 degrees F. In a small saucepan off heat, whisk cornstarch into 1/3 of the almond milk until completely dissolved. Whisk in remaining milk, sugar, cocoa powder and salt. Bring to a boil, whisking. Reduce heat to a slow rolling boil and whisk until thickened. Add chocolate chips and mix until melted. Turn off heat and stir in vanilla. Pour pudding into crust and let cool 15 minutes, then refrigerate and let set at least 3 hours. If desired, decorate with whipped cream just before serving.
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