In a medium saucepan, combine the almond milk, coconut cream, and dairy-free dark chocolate chips. Heat over medium-low heat, stirring frequently until the chocolate chips are melted and the mixture is smooth.

In a separate bowl, whisk together the maple syrup, cocoa powder, sea salt, vanilla extract, and cornstarch until well combined.

Slowly pour the cocoa mixture into the saucepan with the melted chocolate mixture, whisking continuously to prevent lumps from forming.

Continue to cook over medium heat, stirring constantly, until the pudding thickens and begins to bubble, about 5-7 minutes.

Once thickened, remove the saucepan from the heat and let the pudding cool for a few minutes.

Pour the pudding into individual serving dishes or a large bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.

Chill in the refrigerator for at least 2 hours before serving.