Chocolate Pudding by Bailey Fisher

In a saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until no lumps remain.

Gradually whisk in the almond milk, about 1/4 cup at a time, creating a smooth mixture.

Place the saucepan over medium heat and cook, stirring constantly, until the pudding comes to a gentle boil and thickens, about 5 minutes.

Remove from the heat and whisk in the vanilla extract.

Pour the pudding into serving dishes, pressing plastic wrap directly onto the surface to prevent a skin from forming.

Chill in the refrigerator until fully set, at least 2 hours, then serve cold.