Heat oven to 350°F. Combine dry ingredients for the fudge layer. Stir in almond milk, vegan butter and vanilla; beat until smooth.
Spread batter in ungreased baking ramekins.
Stir together the topping ingredients and sprinkle mixture evenly over batter.
Pour the hot water on top and DO NOT STIR.
Bake 30 to 40 minutes or until center is almost set.
Remove from oven; let cool for about 15 minutes.
Top with your favorite vegan ice cream,
Makes 2 (1 cup) or 4 (1/2 cup) servings.