Preparation:
1. In a large saucepan, whisk together Tulia chocolate Supersnack, coconut milk, maple syrup and cocoa powder, until blended together. Bring the mixture to a boil over a medium-high heat.
2. Lower the heat to medium-low and stir in the cornstarch (mixed in water); cook, stirring, until the mixture thickens, about 3-4 minutes. Stir in the coconut oil (if using) and salt and turn off the heat.
3. Divide the mixture equally among 4 lightly greased ramekins and let cool to a room temperature.
3. Cover the surface of the cooled pudding with clear food wrap and refrigerate until thorough chilled and set, about 2-3 hours.
4. Serve topped with fresh blackberries and enjoy!
