Step 1

In a medium saucepan, whisk together the sugar, cocoa powder and cornstarch. Slowly pour in the almond milk and whisk to combine.

Step 2

Cook over medium heat, whisking constantly until the pudding begins to bubble. Cook two minutes longer (while it boils and bubbles). The mixture will be thick but pourable and will set up more while it chills.

Step 3

Take the saucepan off the heat and whisk in the peanut butter and vanilla.

Step 4

Pour the pudding into a bowl and cover with plastic wrap, pressing directly to the surface to avoid a skin forming. Refrigerate until well-chilled, 3-4 hours.

Step 5

Serve with sliced bananas (optional). I also sometimes sprinkle chopped Toblerone bars on top, too. Just because I can...and it's amazing.