Sift the following into a 3-quart saucepan: 1/2 cup sugar, 1/4 cup cocoa powder, the cornstarch and 1/4 teaspoon salt. Slowly whisk in the oat beverage until no lumps remain. Heat over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes or until the mixture is thickened (thick enough to coat the back of a spoon), stirring occasionally.
Add the chocolate and cook and stir for 1 minute or until melted. Remove the saucepan from the heat and stir in the vanilla extract. Transfer the pudding to a bowl and let cool. Cover and refrigerate for 2 hours or until chilled (placing a piece of parchment paper directly on the surface of the pudding before covering will prevent a skin from forming).
While the pudding is chilling, place the graham crackers, remaining 2 tablespoons each cocoa powder and sugar, remaining 1/4 teaspoon salt and the coconut oil into a food processor. Cover and process until the mixture resembles wet sand.
Divide half the graham cracker mixture among 8 glasses. Top with half the pudding. Repeat with the remaining graham cracker mixture and pudding. Top with the whipped topping and sprinkle with the crushed candy canes.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.