YOUR SOLIN GENERATED RECIPE
Creamy Vegan Chocolate Protein Pudding
Silken tofu and chocolate protein powder blended into a rich mousse with a hint of vanilla and a dusting of dark cocoa for a velvety finish.
INGREDIENTS
12 ounces Silken Tofu
1.25 scoops Vegan Chocolate Protein Powder
1 tablespoon Unsweetened Cocoa Powder
0.5 teaspoon Vanilla Extract
1 pinch Sea Salt
PREPARATION
Drain any excess liquid from the silken tofu package and pat the block dry.
Combine the tofu, chocolate protein powder, cocoa powder, vanilla extract, and sea salt in a high-speed blender or food processor.
Blend on high for approximately 60 seconds until the mixture is completely smooth and aerated.
Stop to scrape down the sides with a rubber spatula and blend for an additional 10 seconds to ensure no powder clumps remain.
Transfer the pudding into a glass bowl or ramekin.
Place in the refrigerator to chill for at least 30 minutes to allow the pudding to set into a thick, spoonable consistency.
Serve chilled, optionally topped with a few extra grains of sea salt.