Place the sugar, cornstarch, and salt in a small pot and whisk. Add the oat milk and maple syrup. Cook over medium heat for 10 minutes, stirring constantly, until thickened.

Remove from heat. Add the coconut oil, vanilla, and spices and mix until smooth. Pour into serving dishes.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Mix all ingredients very well in a bowl until a dough forms. Roll the dough between two sheets of Gefen Parchment Paper, until it’s thin, like bark. Alternately, wet hands and press a thin layer onto a

piece of parchment paper. Transfer to a baking sheet with the bottom piece of parchment paper.

Press a few pieces of sliced almonds on top. Bake for 12–15 minutes, or until golden and crisp. Allow to cool.

Drizzle with melted chocolate, if desired. Break into small pieces of bark to garnish the pudding or into larger pieces to serve alongside the pudding.

This cookie bark freezes well. You’ll have leftover bark for noshing!