Be very careful if you decide to make this, it is dangerously yummy! My chocoholic children clamor for this on a consistent basis. I have to make a double batch everytime, it disappears so fast.  I use dark cocoa, but regular cocoa works fine as well. (I try to sneak in those higher antioxidants wherever I can!!!) You could also sub in chocolate almond milk too, I bet that would be delish!!

* 3⁄4 c Sugar
* 1⁄4 c Cornstarch
* 1⁄3 c dark cocoa (unsweetened)
* 3 c organic chocolate soymilk
* 1⁄4 t Salt
* 1 1⁄2 t Vanilla
* 3 T vegan margarine

PREPARATION

Combine the cocoa, sugar, salt and cornstarch in a saucepan and mix well. Slowly add the soymilk, whisking constantly to prevent lumps. Bring this mixture to a boil over medium heat while whisking constantly. Lower the heat to a simmer, cover and simmer gently for 8 to 10 minutes, until pudding begins to thicken. Remove from the heat and whisk in the butter or margarine and vanilla. Pour into 1 large bowl or 8 small serving bowls and refrigerate for at least an hour, until thoroughly chilled.

Serves 8