YOUR SOLIN GENERATED RECIPE
Creamy Chocolate Protein Pudding with Toasted Pumpkin Seeds
Whipped silken tofu and dark cocoa blended into a velvety mousse, topped with crunchy toasted pumpkin seeds.
INGREDIENTS
12 ounces Silken Tofu
1 scoop Vegan Chocolate Protein Powder
1 tablespoon Unsweetened Cocoa Powder
0.5 ounce Pumpkin Seeds
0.5 teaspoon Vanilla Extract
PREPARATION
Drain the silken tofu and gently pat it dry with a paper towel to remove excess moisture.
Place the tofu, chocolate protein powder, cocoa powder, and vanilla extract into a high-speed blender or food processor.
Blend on high until the mixture is completely smooth, creamy, and aerated.
Transfer the pudding into a glass bowl and refrigerate for at least 30 minutes to allow it to set.
While the pudding chills, lightly toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant.
Top the chilled pudding with the toasted pumpkin seeds and an optional pinch of sea salt before serving.