Here’s a simple and delicious recipe for chocolate coffee pudding.

In a medium saucepan, whisk together the cocoa powder, sugar, cornstarch, and salt.

In a separate bowl, dissolve the instant coffee in 1 cup of almond milk, then mix in the other cup.

Gradually pour the coffee milk mixture into the saucepan with the dry ingredients, whisking constantly to avoid lumps.

Heat the saucepan over medium, whisking until the mixture thickens and boils, about 5-7 minutes.

Once thickened, remove from heat and stir in the vanilla extract and vegan butter until well combined.

Pour the pudding into serving dishes, cool at room temperature, and refrigerate for at least 2 hours to set.

Serve chilled, optionally topped with whipped cream, chocolate shavings, or fresh berries.