Puree dates with almond milk in a blender, until smooth.

Remove the milk/date mixture and whisk in cacao powder for ~2 minutes. Stir in the vanilla extract.

Divide the liquid mixture in half - to one half, add 3 Tablespoons of cornstarch. Add the other half to the stovetop in a pan on medium low.

When the liquid comes to a simmer, add the rest of the cornstarch and whisk until smooth. Add the other half of the liquid mixture and continue cooking.

Whisk every few minutes to ensure the pudding stays smooth. Continue cooking on medium low for ~10 minutes, until the mixture comes to a boil and begins to thicken.

Turn the heat to low and continue cooking for at least ~5 minutes, stirring occasionally.

Pour pudding into ramekins. Chill in the refrigerator, covered, for at least 2 hours.