YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Fresh Strawberries
Whipped silken tofu blended with dark cocoa and almond butter, chilled and topped with juicy sliced strawberries for a velvety finish.
INGREDIENTS
150 grams Silken Tofu
1 tablespoon Unsweetened Cocoa Powder
2 teaspoons Pure Maple Syrup
2 teaspoons Almond Butter
0.5 cup Fresh Strawberries
PREPARATION
Drain the silken tofu and pat dry with a paper towel to remove excess moisture.
Place the tofu, cocoa powder, maple syrup, and almond butter into a high-speed blender or food processor.
Blend on high until the mixture is completely smooth and reaches a light, aerated consistency.
Transfer the chocolate pudding into a small serving bowl or ramekin.
Place in the refrigerator for at least 30 minutes to allow the pudding to set and the flavors to meld.
Wash and hull the strawberries, then slice them thinly.
Top the chilled pudding with the fresh strawberry slices and serve immediately.