Creamy Vegan Protein Pudding with Peanut Butter and Cocoa

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

Creamy Vegan Protein Pudding with Peanut Butter and Cocoa

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Pudding with Peanut Butter and Cocoa

Silken tofu and chocolate protein powder blended with natural peanut butter and cocoa for a rich, velvety finish.

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NUTRITION

309kcal
Protein
31.3g
Fat
14.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu

25g Vegan Chocolate Protein Powder

1 tablespoon Natural Peanut Butter

1 tablespoon Unsweetened Cocoa Powder

2 tablespoons Unsweetened Almond Milk

1 teaspoon Pure Maple Syrup

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PREPARATION

  • 1

    Place the silken tofu, chocolate protein powder, peanut butter, cocoa powder, almond milk, and maple syrup into a high-speed blender.

  • 2

    Process on high until the mixture is completely smooth and no lumps of tofu remain.

  • 3

    Transfer the pudding into a glass bowl or individual ramekin.

  • 4

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

  • 5

    Serve chilled, optionally topped with a sprinkle of sea salt.

Creamy Vegan Protein Pudding with Peanut Butter and Cocoa

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

Creamy Vegan Protein Pudding with Peanut Butter and Cocoa

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Pudding with Peanut Butter and Cocoa

Silken tofu and chocolate protein powder blended with natural peanut butter and cocoa for a rich, velvety finish.

NUTRITION

309kcal
Protein
31.3g
Fat
14.5g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu

25g Vegan Chocolate Protein Powder

1 tablespoon Natural Peanut Butter

1 tablespoon Unsweetened Cocoa Powder

2 tablespoons Unsweetened Almond Milk

1 teaspoon Pure Maple Syrup

PREPARATION

  • 1

    Place the silken tofu, chocolate protein powder, peanut butter, cocoa powder, almond milk, and maple syrup into a high-speed blender.

  • 2

    Process on high until the mixture is completely smooth and no lumps of tofu remain.

  • 3

    Transfer the pudding into a glass bowl or individual ramekin.

  • 4

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

  • 5

    Serve chilled, optionally topped with a sprinkle of sea salt.