In a heavy pot, whisk the cornstarch, sugar, and cocoa powder together until they are well mixed.

Gradually add the non-dairy milk, one cup at a time, stirring well to break up any lumps. Set the pot over medium heat and keep stirring as it starts to thicken.

When the mixture is thick enough to coat a spoon, add the dairy-free chocolate chips and vanilla extract. Turn the heat to low and keep stirring until the chocolate chips are fully melted.

Pour the pudding into a heat-safe glass bowl and let it cool for about an hour. If you want to prevent skin from forming, press some plastic wrap directly onto the surface of the pudding.

Pop it in the fridge for at least three hours to set it completely. Once it’s chilled, dig in and enjoy!