YOUR SOLIN GENERATED RECIPE
Creamy Chocolate Protein Mousse with Almond Butter
Silken tofu and dark cocoa whipped into a light, airy mousse, finished with a swirl of rich, nutty almond butter.
INGREDIENTS
300 grams Silken Tofu
22 grams Chocolate Vegan Protein Powder
1 tablespoon Almond Butter
1 tablespoon Unsweetened Cocoa Powder
PREPARATION
Drain the silken tofu thoroughly to remove any excess water.
Place the tofu, chocolate protein powder, and cocoa powder into a high-speed blender or food processor.
Blend on high for 1-2 minutes until the mixture is completely smooth and has a light, whipped consistency.
Taste and add a drop of liquid monk fruit or stevia if additional sweetness is desired.
Transfer the mousse into a serving bowl.
Gently swirl the almond butter into the top of the mousse using a spoon for a marbled effect.
Chill in the refrigerator for at least 30 minutes to allow the texture to set before serving.