Creamy Vegan Protein Chocolate Pudding with Chia Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Protein Chocolate Pudding with Chia Seeds

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Chocolate Pudding with Chia Seeds

Whisked silken tofu and chocolate protein powder blended until smooth and chilled with fiber-rich chia seeds for a velvety, decadent finish.

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NUTRITION

356kcal
Protein
43g
Fat
13.1g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

1.5 scoops Vegan Chocolate Protein Powder

1 tbsp Chia Seeds

1 tbsp Unsweetened Cocoa Powder

1/4 cup Unsweetened Almond Milk

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PREPARATION

  • 1

    Combine the silken tofu and unsweetened almond milk in a high-speed blender or food processor.

  • 2

    Blend on high until the mixture is completely smooth and aerated.

  • 3

    Add the vegan chocolate protein powder and unsweetened cocoa powder, then pulse until fully incorporated and no clumps remain.

  • 4

    Transfer the mixture to a glass bowl or individual ramekin and fold in the chia seeds using a spatula.

  • 5

    Cover and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to swell and thicken the pudding to a mousse-like consistency.

  • 6

    Serve chilled directly from the refrigerator.

Creamy Vegan Protein Chocolate Pudding with Chia Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Protein Chocolate Pudding with Chia Seeds

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Chocolate Pudding with Chia Seeds

Whisked silken tofu and chocolate protein powder blended until smooth and chilled with fiber-rich chia seeds for a velvety, decadent finish.

NUTRITION

356kcal
Protein
43g
Fat
13.1g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

1.5 scoops Vegan Chocolate Protein Powder

1 tbsp Chia Seeds

1 tbsp Unsweetened Cocoa Powder

1/4 cup Unsweetened Almond Milk

PREPARATION

  • 1

    Combine the silken tofu and unsweetened almond milk in a high-speed blender or food processor.

  • 2

    Blend on high until the mixture is completely smooth and aerated.

  • 3

    Add the vegan chocolate protein powder and unsweetened cocoa powder, then pulse until fully incorporated and no clumps remain.

  • 4

    Transfer the mixture to a glass bowl or individual ramekin and fold in the chia seeds using a spatula.

  • 5

    Cover and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to swell and thicken the pudding to a mousse-like consistency.

  • 6

    Serve chilled directly from the refrigerator.