Whisk together, cocoa, cornstarch, and salt.
Slowly whisk in almond milk.
Heat over medium heat, stirring constantly.
Cook until the pudding begins to thicken and comes to a bubble.
Whisk in nut butter.
Remove from heat and add vanilla.
Pour into individual cups for serving and place in the fridge over night.
Serve the chocolate pudding with a scoop of whipped coconut cream and a dusting of cocoa powder.