YOUR SOLIN GENERATED RECIPE
Creamy Pea Protein Chocolate Pudding with Toasted Pumpkin Seeds
Velvety silken tofu and chocolate pea protein blended into a rich mousse, finished with a handful of toasted pumpkin seeds for a delightful crunch.
INGREDIENTS
1 scoop Chocolate Pea Protein Isolate
200 grams Silken Tofu
1/4 cup Unsweetened Almond Milk
1.5 tablespoons Toasted Pumpkin Seeds
1 tablespoon Unsweetened Cocoa Powder
PREPARATION
Drain any excess water from the silken tofu package thoroughly.
Combine the silken tofu, chocolate pea protein powder, unsweetened cocoa powder, and almond milk in a high-speed blender or food processor.
Blend the mixture on high until it reaches a completely smooth, mousse-like consistency.
Taste the pudding and add a drop of liquid monk fruit or stevia if you prefer a sweeter dessert.
Transfer the pudding into a glass bowl or ramekin and refrigerate for at least 30 minutes to allow it to set.
While the pudding is chilling, lightly toast the pumpkin seeds in a small dry skillet over medium heat for 2-3 minutes until they are fragrant and slightly golden.
Top the chilled chocolate pudding with the toasted pumpkin seeds just before serving for maximum crunch.