Description
This chocolate shirataki noodle pudding is a light, low-carb dessert made with cacao, coconut, slivered almonds, and unsweetened hemp milk. Baked until softly set, it is naturally gluten-free, dairy-free, and sugar-free and can be served warm or chilled for dessert, breakfast, or a satisfying snack.
Ingredients
- 1 (7-ounce / 200-gram) package angel hair shirataki noodles
- 1 cup (240 milliliters) unsweetened original hemp milk, divided
- 1 pasture-raised or omega-3 egg
- 1 tablespoon arrowroot or tapioca powder
- 3 tablespoons pure, non-alkalized cacao powder
- 1-2 tablespoons allulose, or more to taste
- 1/4 cup slivered blanched almonds, plus more for topping
- 1/4 to 1/2 cup unsweetened coconut flakes, plus more for topping
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Place the shirataki noodles or rice in a colander and rinse thoroughly under cold running water for a few minutes. Set aside to drain well.
- Reserve 1 tablespoon of the hemp milk. In a mixing bowl, whisk the remaining milk with the egg.
- In a small bowl, mix the arrowroot powder with the reserved cold milk until smooth. Add this slurry to the egg and milk mixture.
- Add the cacao powder and whisk well. Stir in the sweetener, almonds, coconut flakes, vanilla extract, almond extract, cinnamon, and salt.
- Arrange the drained shirataki noodles in an even layer in an oven-safe baking dish. Pour the chocolate mixture over the noodles, then sprinkle with additional slivered almonds and coconut flakes.
- Bake for 20 minutes. Remove from the oven and allow the pudding to set for about 10 minutes before serving warm, or cool completely and refrigerate before serving chilled.
Notes
The original pudding was only lightly sweetened and had a dark, slightly bitter chocolate flavor. Taste preferences vary, so adjust the sweetener as needed.
Unsweetened almond or coconut milk can replace the hemp milk.
For a nut-free version, omit the almonds and almond extract.
Store leftovers covered in the refrigerator.