YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Almond Crunch
Blended silken tofu and dark cocoa create a luscious, velvety pudding topped with toasted slivered almonds for a satisfyingly nutty crunch.
INGREDIENTS
150 grams Silken Tofu
15 grams Dark Chocolate Chips
15 grams Slivered Almonds
20 grams Maple Syrup
5 grams Collagen Peptides
5 grams Unsweetened Cocoa Powder
PREPARATION
Melt the dark chocolate chips in a microwave-safe bowl in twenty-second intervals until smooth.
Combine the silken tofu, melted chocolate, maple syrup, cocoa powder, and collagen peptides in a high-speed blender.
Process on high until the mixture is completely smooth and aerated.
Transfer the pudding to a serving dish and refrigerate for thirty minutes to set.
Toast the slivered almonds in a dry skillet over medium heat until they are fragrant and golden.
Top the chilled pudding with the toasted almonds just before serving.