YOUR SOLIN GENERATED RECIPE
Creamy Vegan Protein Pudding with Almond Butter
Blended silken tofu and plant-based protein mixed with rich almond butter and dark cocoa for a decadent treat with a velvety smooth texture.
INGREDIENTS
200g Silken Tofu
38g Vegan Protein Powder
1 tablespoon Almond Butter
1 tablespoon Cocoa Powder
1/4 cup Unsweetened Almond Milk
PREPARATION
Drain any excess water from the silken tofu package before weighing.
Place the tofu, vegan protein powder, almond butter, and cocoa powder into a high-speed blender or food processor.
Add half of the unsweetened almond milk to the blender.
Process on high until the mixture is completely smooth and no lumps remain.
Slowly add the remaining almond milk if a thinner pudding consistency is desired, blending again to incorporate.
Taste the mixture and add a drop of liquid monk fruit or stevia if you prefer a sweeter dessert.
Transfer the pudding into a glass jar or bowl and refrigerate for at least 30 minutes to allow it to firm up.
Serve chilled, optionally topped with a sprinkle of sea salt to enhance the chocolate and almond flavors.