Not that chocolate needs any help being delicious, but adding something else wonderful has never hurt anyone. Whether it’s bananas, peanut butter, almonds, cherries, coconut, pretzels, marshmallow, mango, okay you get the picture… its always good. This perfect mix of caramel and chocolate makes a pretty awesome, and just pretty, dessert for an afternoon snack or a dinner party- but you should never need company to justify dessert.
Read on for the recipe and nutrition facts:
For the chocolate pudding:
- 1 package shirataki noodles
- 3 tbsp cocoa powder
- 1 tbsp honey
- 2 egg whites
Rinse and fully dry shirataki noodles (you can either be really patient and let them sit out for a couple hours, or you can pat them dry with a towel).
Preheat oven to 350.
Place all ingredients in blender or food processor and blend until smooth. Place in oven safe dishes (preferably clear) and bake for 10 min, until set.
Let cool in refrigerator.
For the caramel pudding:
- 1/2 cup cane sugar
- 2 tbs water
- 1 tbs honey
- 2 cups room temperature soy milk
- 1 tsp vanilla
- 3 tbs corn starch
- 1/4 tsp salt
Boil sugar, water, and honey over low heat in a small saucepan. Do not stir- but swirl to make sure one part of the caramel does not become darker than the rest.
Combine vanilla, cornstarch, salt, and 1 cup soymilk.
When the sugar mix becomes a deeper golden color- remove from heat, let cool just slightly – only for about a minute.
Add 1/2 cup warm soymilk to caramel mixture- stir until completely combined. Place saucepan back over low heat, add cornstarch mix and stir consistently. Pudding should thicken and become … well… pudding.
Layer on top of cooled chocolate pudding and chill for 2 hours.
Makes 8 servings: