Silky Chocolate Protein Bean Pudding

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

Silky Chocolate Protein Bean Pudding

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Bean Pudding

A rich blend of black beans and sweet potato whipped into a decadent chocolate mousse, featuring a hint of sea salt for a velvety finish.

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NUTRITION

144kcal
Protein
13.1g
Fat
1.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Black Beans, rinsed

2 tbsp Cooked Sweet Potato, mashed

1 tbsp Unsweetened Cocoa Powder

1.5 tbsp Chocolate Protein Powder

1 tbsp Unsweetened Almond Milk

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PREPARATION

  • 1

    Drain and rinse the black beans thoroughly under cold water to remove any metallic taste from the canning liquid.

  • 2

    Add the rinsed beans, cooked sweet potato, cocoa powder, protein powder, and almond milk to a high-speed blender or food processor.

  • 3

    Process on high until the mixture is completely smooth and reaches a silky consistency with no visible bean skins.

  • 4

    Taste and add a drop of liquid monk fruit or stevia if additional sweetness is desired.

  • 5

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

  • 6

    Serve chilled with a tiny pinch of flaky sea salt on top to enhance the chocolate notes.

Silky Chocolate Protein Bean Pudding

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

Silky Chocolate Protein Bean Pudding

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Bean Pudding

A rich blend of black beans and sweet potato whipped into a decadent chocolate mousse, featuring a hint of sea salt for a velvety finish.

NUTRITION

144kcal
Protein
13.1g
Fat
1.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Black Beans, rinsed

2 tbsp Cooked Sweet Potato, mashed

1 tbsp Unsweetened Cocoa Powder

1.5 tbsp Chocolate Protein Powder

1 tbsp Unsweetened Almond Milk

PREPARATION

  • 1

    Drain and rinse the black beans thoroughly under cold water to remove any metallic taste from the canning liquid.

  • 2

    Add the rinsed beans, cooked sweet potato, cocoa powder, protein powder, and almond milk to a high-speed blender or food processor.

  • 3

    Process on high until the mixture is completely smooth and reaches a silky consistency with no visible bean skins.

  • 4

    Taste and add a drop of liquid monk fruit or stevia if additional sweetness is desired.

  • 5

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

  • 6

    Serve chilled with a tiny pinch of flaky sea salt on top to enhance the chocolate notes.