YOUR SOLIN GENERATED RECIPE
Creamy Vegan Chocolate Protein Pudding with Almond Butter
Silken tofu and chocolate protein powder blended into a velvety mousse, topped with a swirl of rich, creamy almond butter.
INGREDIENTS
200g Silken Tofu
32g Vegan Chocolate Protein Powder
1 tbsp Almond Butter
1 tbsp Unsweetened Cocoa Powder
PREPARATION
Drain any excess liquid from the silken tofu package and pat the tofu block slightly dry.
Place the tofu, chocolate protein powder, and unsweetened cocoa powder into a high-speed blender or food processor.
Process on high for 1-2 minutes until the mixture is completely smooth, scraping down the sides as needed to ensure no powder clumps remain.
Taste the mixture; if a sweeter profile is desired, add a drop of liquid stevia or monk fruit, though the protein powder usually provides sufficient sweetness.
Transfer the pudding into a chilled glass or small bowl.
Warm the almond butter in the microwave for 10 seconds until drizzly, then pour it over the pudding and use a toothpick to create a decorative swirl.
Place in the refrigerator for at least 20 minutes to allow the pudding to set and the flavors to meld before serving.