Silky Chocolate Protein Pudding

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

Silky Chocolate Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Pudding

Cooked jasmine rice blended with chocolate protein and cocoa, chilled until set and finished with a dollop of creamy almond butter.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
30.7g
Fat
9.7g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

0.625 cup Cooked Jasmine Rice

1 scoop Chocolate Protein Powder

0.5 cup Unsweetened Almond Milk

1 tablespoon Unsweetened Cocoa Powder

0.5 tablespoon Almond Butter

1 teaspoon Chia Seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the cooked jasmine rice and almond milk in a small saucepan over medium-low heat.

  • 2

    Stir in the cocoa powder and heat until the mixture is warm and the cocoa is fully incorporated.

  • 3

    Remove from heat and whisk in the chocolate protein powder and chia seeds until the mixture begins to thicken.

  • 4

    Use an immersion blender or transfer to a standard blender and pulse until the rice is broken down and the texture is smooth and pudding-like.

  • 5

    Stir in the almond butter until melted and combined.

  • 6

    Pour into a bowl and refrigerate for at least 30 minutes to allow the pudding to set into a silky consistency before serving.

Silky Chocolate Protein Pudding

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

Silky Chocolate Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Pudding

Cooked jasmine rice blended with chocolate protein and cocoa, chilled until set and finished with a dollop of creamy almond butter.

NUTRITION

350kcal
Protein
30.7g
Fat
9.7g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

0.625 cup Cooked Jasmine Rice

1 scoop Chocolate Protein Powder

0.5 cup Unsweetened Almond Milk

1 tablespoon Unsweetened Cocoa Powder

0.5 tablespoon Almond Butter

1 teaspoon Chia Seeds

PREPARATION

  • 1

    Place the cooked jasmine rice and almond milk in a small saucepan over medium-low heat.

  • 2

    Stir in the cocoa powder and heat until the mixture is warm and the cocoa is fully incorporated.

  • 3

    Remove from heat and whisk in the chocolate protein powder and chia seeds until the mixture begins to thicken.

  • 4

    Use an immersion blender or transfer to a standard blender and pulse until the rice is broken down and the texture is smooth and pudding-like.

  • 5

    Stir in the almond butter until melted and combined.

  • 6

    Pour into a bowl and refrigerate for at least 30 minutes to allow the pudding to set into a silky consistency before serving.