In a sauce pan over medium high heat, whisk together almond milk (or canned coconut milk), cocoa, salt and sweetener of choice. ***This recipe was tested using almond milk and regular sugar.
In a small bowl, whisk 1/2 c of almond milk (or canned coconut milk) and the cornstarch (or arrowroot powder). ***This recipe was tested with cornstarch.
When the cocoa mixture reaches a boil, add the cornstarch mixture to it and WHISK CONSTANTLY for about 2 minutes.
Reduce the heat to low and continue whisking to bring down the temperature just slightly. About 1 minute.
Remove from the heat and add the vanilla extract and your chips of choice. Whisk until melted and completely smooth.
Pour into your serving dishes as the pudding will begin to set up quickly. Refrigerate overnight for the best results.
Serve with homemade coconut whipped cream, fresh berries and a sprig of mint for garnish.