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In a medium saucepan, add the sugar, cornstarch, cocoa powder, and pinch of salt. Slowly pour in the unsweetened soy milk while whisking constantly to prevent lumps.
Place the saucepan over medium heat. Whisk continuously as the mixture heats up to simmer and bubbles. Whisk until thick and glossy (about 10mins)
Remove from the heat immediately and stir in the semi-sweet chocolate chips, refined coconut oil, and vanilla paste until fully melted, smooth, and shiny.
Pour into individual jars or a large glass bowl. Press a piece of plastic wrap or wax paper directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2–3 hours until chilled and set.
Enjoy as-is, or top with dairy-free whipped cream!