This is amazing!
1 quart chocolate soy milk (I just used regular chocolate milk)
1/8 tsp salt
1/4 cup quick-cooking granulated tapioca
2/3 cup gluten-free vegan chocolate chips (I just used regular chocolate chips)
Bring soy milk and salt to a simmer in medium saucepan over medium heat. Stir in tapioca, and reduce heat to low. Cook at a low summer 20-25 minutes, or until tapioca is transparent and pudding begins to thicken. Remove from heat, and stir in chocolate chips until melted. Cool completely before serving.
Vegetarian Times, July/August 2010