Toffee-Coffee Pudding

Whisk together the coffee-flavored soymilk and cornstarch in a medium bowl until completely smooth, breaking up any lumps.

Pour the strong coffee and granulated sugar into a medium saucepan and bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.

Slowly pour the soymilk-cornstarch mixture into the simmering coffee, whisking constantly to prevent lumps from forming.

Continue whisking over medium heat until the mixture thickens to a pudding-like consistency and coats the back of a spoon.

Remove the saucepan from heat and stir in the vanilla extract until fully incorporated.

Reserve 2 tablespoons of the crushed Heath Bar candy for garnish, then fold the remaining candy into the warm pudding.

Divide the pudding evenly among four serving bowls or glasses.

Top each serving with a dollop of soy sour cream if using, and sprinkle with the reserved crushed Heath Bar candy.