Description

This rich and satisfying Shirataki Noodle Chocolate Pudding is a low-carb, lectin-free dessert that’s both kid-friendly and versatile. Made with nutrient-dense ingredients like hemp milk, cacao powder, and slivered almonds, it’s naturally gluten-free, dairy-free, and sugar-free. Whether served warm or chilled, it’s perfect for a quick snack, healthy breakfast, or lunchbox treat. With easy customizations and a texture reminiscent of classic rice pudding, this dish is sure to become a favorite.

Ingredients

1 pack (7oz) Shirataki Noodles Angel Hair (or use Miracle Rice instead)
1 cup unsweetened, original hemp milk (Pacific brand, or any other clean one)
1 pasture-raised / omega 3 egg
1 tbsp arrowroot powder
3 tbsp cacao powder (NOT cocoa, but pure, organic, non alkalized cacao powder)
1 tbsp Swerve (confectioners) – or more
1/4 cup slivered almonds, no skins plus a little more for decoration
1/4 – 1/2 cups coconut flakes
1 tsp pure vanilla extract
1/4 tsp pure almond extract
1/4 tsp cinnamon
pinch of salt

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Instructions

Preheat oven to 350F.
Rinse the noodles or rice thoroughly in cold water, in a colander, for few minutes. Let aside to drain.
In a bowl mix the hemp milk with egg.
Mix arrowroot powder with a tsp of cold milk and add to the bowl.
Add cacao powder, whisk well.
Add the sweetener (1 tbsp or more)
Add the almonds and coconut flakes, vanilla and almond extract, cinnamon.
Add the noodles to the pyrex dish in an even layer and top with the mixture.
Add more slivered almonds and coconut flakes on top.
Bake for 20 mins.
Take out and let it set for about 10 minutes, can be served warm or cold.

Notes

This makes about 2 adult serving sizes or 4 kids, depending on how old and hungry your kids are. I used only 1 1/2 tsp of Swerve, but this is on the bitter side, so if you know your kids have the sweet tooth, add more, at least at the beginning.