Vegan Chocolate Pudding

3 tablespoons cornstarch

2 tablespoons water

1 ½ almond milk

½ teaspoon vanilla extract

¼ cup raw sugar

¼ cup unsweetened cocoa powder

In small bowl, combine cornstarch and water to form a paste. In large saucepan over medium heat, stir together almond milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Let stand for five minutes, and then chill in refrigerator until completely cool. Serve with non-dairy whipped cream!