Creamy Chocolate Protein Mousse with Almond Butter

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

Creamy Chocolate Protein Mousse with Almond Butter

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Mousse with Almond Butter

Silken tofu and dark cocoa blended into a velvety mousse, swirled with creamy almond butter and topped with a pinch of flaky sea salt.

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NUTRITION

374kcal
Protein
32g
Fat
18.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

150g Silken Tofu

25g Vegan Chocolate Protein Powder

1.5 tablespoons Almond Butter

2 tablespoons Unsweetened Cocoa Powder

2 teaspoons Maple Syrup

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Drain the silken tofu and pat it dry with a paper towel to remove any excess water.

  • 2

    Place the tofu, chocolate protein powder, cocoa powder, and maple syrup into a high-speed blender or food processor.

  • 3

    Blend on high speed until the mixture is completely smooth and has a light, aerated texture.

  • 4

    Transfer the mousse into a small chilled bowl.

  • 5

    Gently fold in the almond butter using a spoon to create a beautiful marbled swirl.

  • 6

    Place the bowl in the refrigerator for at least 30 minutes to allow the mousse to set and firm up.

  • 7

    Serve chilled with a tiny sprinkle of flaky sea salt if desired.

Creamy Chocolate Protein Mousse with Almond Butter

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

Creamy Chocolate Protein Mousse with Almond Butter

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Mousse with Almond Butter

Silken tofu and dark cocoa blended into a velvety mousse, swirled with creamy almond butter and topped with a pinch of flaky sea salt.

NUTRITION

374kcal
Protein
32g
Fat
18.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

150g Silken Tofu

25g Vegan Chocolate Protein Powder

1.5 tablespoons Almond Butter

2 tablespoons Unsweetened Cocoa Powder

2 teaspoons Maple Syrup

PREPARATION

  • 1

    Drain the silken tofu and pat it dry with a paper towel to remove any excess water.

  • 2

    Place the tofu, chocolate protein powder, cocoa powder, and maple syrup into a high-speed blender or food processor.

  • 3

    Blend on high speed until the mixture is completely smooth and has a light, aerated texture.

  • 4

    Transfer the mousse into a small chilled bowl.

  • 5

    Gently fold in the almond butter using a spoon to create a beautiful marbled swirl.

  • 6

    Place the bowl in the refrigerator for at least 30 minutes to allow the mousse to set and firm up.

  • 7

    Serve chilled with a tiny sprinkle of flaky sea salt if desired.