Silky Chocolate Tempeh Protein Pudding

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

Silky Chocolate Tempeh Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Tempeh Protein Pudding

Steamed tempeh blended with dark cocoa and creamy almond milk for a rich, protein-packed treat with a velvety smooth finish.

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NUTRITION

153kcal
Protein
14.6g
Fat
8.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Tempeh

1 tablespoon Unsweetened Cocoa Powder

1 tablespoon Unsweetened Almond Milk

1 teaspoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Steam the tempeh for 10 to 12 minutes to remove any natural bitterness and soften the texture for blending.

  • 2

    Place the warm steamed tempeh into a high-speed blender or food processor.

  • 3

    Add the cocoa powder, almond milk, monk fruit sweetener, and vanilla extract to the blender.

  • 4

    Process on high speed until the mixture is completely smooth and reaches a pudding-like consistency, scraping down the sides as needed.

  • 5

    Transfer the pudding to a small ramekin and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to set.

  • 6

    Serve chilled as a clean, high-protein dessert.

Silky Chocolate Tempeh Protein Pudding

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

Silky Chocolate Tempeh Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Tempeh Protein Pudding

Steamed tempeh blended with dark cocoa and creamy almond milk for a rich, protein-packed treat with a velvety smooth finish.

NUTRITION

153kcal
Protein
14.6g
Fat
8.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Tempeh

1 tablespoon Unsweetened Cocoa Powder

1 tablespoon Unsweetened Almond Milk

1 teaspoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Steam the tempeh for 10 to 12 minutes to remove any natural bitterness and soften the texture for blending.

  • 2

    Place the warm steamed tempeh into a high-speed blender or food processor.

  • 3

    Add the cocoa powder, almond milk, monk fruit sweetener, and vanilla extract to the blender.

  • 4

    Process on high speed until the mixture is completely smooth and reaches a pudding-like consistency, scraping down the sides as needed.

  • 5

    Transfer the pudding to a small ramekin and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to set.

  • 6

    Serve chilled as a clean, high-protein dessert.