YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Fresh Strawberries
A velvety blend of silken tofu, almond butter, and dark cocoa, topped with juicy sliced strawberries for a refreshing, chilled finish.
INGREDIENTS
5.3 ounces Silken Tofu
1 tablespoon Unsweetened Cocoa Powder
1.5 tablespoons Maple Syrup
1 tablespoon Almond Butter
1 cup Fresh Strawberries, sliced
2 teaspoons Chia Seeds
1 teaspoon Vanilla Extract
PREPARATION
Drain any excess liquid from the silken tofu and pat it dry with a paper towel.
Place the tofu, cocoa powder, maple syrup, almond butter, and vanilla extract into a high-speed blender or food processor.
Blend on high until the mixture is completely smooth, scraping down the sides as needed to ensure no lumps remain.
Pour the mixture into a small serving bowl and stir in the chia seeds to add a boost of fiber and texture.
Place the bowl in the refrigerator for at least 30 minutes to allow the pudding to set and the flavors to meld.
Top with the fresh sliced strawberries just before serving for a bright, juicy contrast.