In a medium saucepan, whisk together the cane sugar, cornstarch, cocoa powder and salt.

Transfer the saucepan to the stovetop and heat to medium-low heat. Whisk in the almond milk.

Whisk often as the mixture begins to bubble and eventually thicken. Continue until it approaches a pudding-like consistency and becomes kind of sticky on a spoon (This is where I sneak in just a few taste tests!). This process will take around 30 minutes. Just keep whisking!

Add in the chocolate chips and hazelnut butter, whisking constantly until it blends into the mixture smoothly.

Transfer the mixture to a small mixing bowl and refrigerate for at least 3 hours, or until the pudding is set. It should be thick and velvety.

Divide the pudding into small bowls (I like using ramekins). Slice the strawberries and evenly place them into the bowls.

Optional: Add a few extra chocolate chips on top and/or a dollop of whipped topping. Enjoy!