Dust three tbsp of gelatin in chilled water in a bowl.
Leave it to dissolve for a short time of 5 minutes.
Mix the almond milk, sweetener, cocoa powder, and heavy cream in a saucepan on a medium flame.
Stir continuously till they are softened and simmered for five to seven minutes.
Remove the pan from the stove and keep it on a counter.
Mix well in hydrated gelatin till completely absorbed.
Include vanilla extract, Kahlua, and Baileys.
Stir them properly to bind.
Leave the batter to be lightly chilled.
Then fill each mini dessert cup or shot with the mixture in equal amounts.
Place it in a fridge for a long time of two to three hours, till completely set.
If you want, sprinkle some cocoa or shaved sugar-free chocolate as a garnish.
Serve pudding shots cooled.