Bloom the gelatin (if using). Sprinkle gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes until it swells. If using chia instead, skip this step and you’ll stir chia in later.

Warm the base. In a medium saucepan, whisk the almond milk, heavy cream, cocoa powder, sweetener, and a pinch of salt. Heat over medium-low until steaming and smooth, about 4–5 minutes. Do not boil.

Add vanilla and thickener. Remove from heat. Stir in vanilla. If using gelatin, whisk in the bloomed gelatin until fully dissolved. If using chia, whisk chia seeds in now.

Blend for silky texture. For the smoothest pudding, use an immersion blender for 10–15 seconds. This helps dissolve cocoa clumps and aerates the mixture slightly. If using chia, a quick blend helps thicken evenly.

Chill. Pour into 4 small dessert cups or ramekins. Cover and chill for 2–3 hours, or until set. Gelatin sets more smoothly; chia will yield a slightly textured, thicker style.

Make the peanut butter drizzle. In a small bowl, microwave peanut butter and coconut oil for 15–20 seconds, then stir until glossy. Sweeten lightly if you like. If too thick, add a teaspoon of almond milk to loosen.

Finish and serve. Spoon or drizzle the peanut butter over the chilled pudding. Add a small swirl or crosshatch for a pretty finish. Top with a sprinkle of shaved chocolate or a tiny pinch of flaky salt for contrast.