Gradually pour in the almond milk while whisking constantly, ensuring there are no lumps.
Place the saucepan over medium heat and continue whisking the mixture until it starts to thicken, which usually takes about 5-7 minutes. Make sure to whisk continuously to prevent any clumps from forming.
Once the mixture has thickened to a pudding-like consistency, remove the saucepan from the heat.
Stir in the vanilla extract, ensuring it is evenly incorporated into the chocolate pudding.
Divide the chocolate pudding equally among four serving dishes or ramekins.
Allow the pudding to cool at room temperature for about 15 minutes, then cover each dish with plastic wrap, ensuring the wrap is touching the surface of the pudding to prevent a skin from forming.
Refrigerate the chocolate pudding for at least 2 hours, or until it is fully chilled and set.
When ready to serve, garnish the vegan chocolate pudding with a dollop of vegan whipped cream and a sprinkle of chocolate shavings, if desired.
Nutrition Facts per Serving (approximate values):

Calories: 150
Total Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrate: 29g
Dietary Fiber: 3g
Sugars: 15g
Protein: 2g