In a small saucepan, combine granulated sugar, cocoa powder, cornflour, instant espresso and salt. Whisk in almond milk and continue whisking until all lumps have dissolved.

Cook mixture over medium heat, whisking frequently, until it comes to a low boil. Continue boiling until thickened, about 5 minutes.

Remove saucepan from heat and stir in the vanilla bean paste.

Transfer pudding to small bowls or ramekins. Cover the top of each ramekin with clingfilm/plastic wrap, making sure the plastic is touching the pudding. (This helps to prevent a tough “skin” from forming on top.)

Transfer ramekins to the refrigerator and chill for at least two hours, or until ready to serve.

Just prior to serving, garnish pudding with nuts, fresh fruit/berries, chocolate chips, crushed peppermint, or a dollop of coconut whipped cream.

Pudding is best enjoyed on the day it is made, but can be stored in the refrigerator for up to three days. Cover leftover pudding with clingfilm/plastic wrap to prevent a “skin” from forming on the top.