Vegan Chocolate Pudding Pops
⅓ cup sugar
1/3 cup high quality unsweetened cocoa powder (Valhrona or Callebaut are great choices)
1/4 cup non-GMO cornstarch
1/8 teaspoon salt
2 cups unsweetened vanilla coconut milk beverage
Into a saucepan, sift together the corn starch, sugar, salt, and cocoa powder to remove lumps.
Slowly whisk in the coconut milk over low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Continue to stir for about 5 more minutes until it reaches pudding-like thickness. Pour into a heat-safe bowl. Allow pudding to cool for about 2 hours with plastic wrap covering the surface then fill your popsicle molds.
Freeze for at least 4 hours. When ready to eat, run warm water over the mold and gently pull out.