Before you make the pudding, get out a heat-safe glass bowl or single-serving dishes ready to pour the hot pudding into after cooking. This recipe will make around 3 cups of pudding. And have some plastic wrap handy to place on top of the pudding. 

1. Place the sugar, cornstarch, cocoa powder, and salt in a saucepan and whisk together until the clumps are broken down and the mixture is combined.
2. Place the saucepan on the stove over medium heat and add almond milk.
3. Whisk this mixture almost constantly for 9 minutes. Then, stir continually for the next 2 minutes as it thickens. This is the most important time to keep whisking.
4. Once it thickens, remove the pudding from the heat and whisk in the vanilla. Next, pour the pudding into a heat-safe glass bowl or smaller serving bowls.
5. Place plastic wrap directly on the pudding to cover it and prevent a skin or film from forming.
6. Chill in the refrigerator for 1-2 hours. It can be served warm or cold.