Whisk together the corn starch, organic cane sugar, and cocoa powder in a heavy bottomed pot.
Add the non-dairy milk one cup at a time, stirring well to reduce any lumps. Cook over medium heat, stirring constantly as the pudding thickens.
Once it is thick enough to coat a spoon, stir in the dairy free chocolate chips and vanilla and reduce the heat to low. Stir to make sure the chocolate chips melt.
Pour the pudding into a heat safe glass bowl and let it cool for about an hour, then transfer to the refrigerator. If you want to avoid a skin forming on the top of the pudding, place plastic wrap directly on top of the pudding.
Let it cool in the refrigerator for at least three hours, then enjoy!
Notes
This pudding can be stored in the refrigerator for 3-4 days.Use any non-dairy milk that works for your dietary needs. Neutral tasting milk will be the best choice.I haven't tried making this recipe with any artificial sweeteners. It might work with a cup for cup replacement like Swerve, but I haven't tried that.