Cocoa Rice Cake Pudding

Instructions

1. 1

   Break the rice cakes into small pieces and place them in a medium-sized bowl.

2. 2

   In a separate bowl, mix the cocoa powder and erythritol together until well combined.

3. 3

   Heat the almond milk in a saucepan over medium heat until it is warm but not boiling.

4. 4

   Pour the warm almond milk over the rice cake pieces and let them soak for about 5 minutes until they soften.

5. 5

   Add the cocoa and erythritol mixture to the soaked rice cakes and stir until everything is well combined and the mixture is smooth.

6. 6

   Transfer the mixture into serving bowls or ramekins.

7. 7

   Refrigerate for at least 30 minutes to allow the pudding to set.

8. 8

   Serve chilled and enjoy your Cocoa Rice Cake Pudding.