Silky Chocolate Protein Pudding with Chia Seeds

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

Silky Chocolate Protein Pudding with Chia Seeds

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Pudding with Chia Seeds

A blended chocolate pudding made with fiber-rich chia seeds and almond milk, chilled until thick with a velvety smooth finish.

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NUTRITION

236kcal
Protein
12.4g
Fat
9.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

2 tablespoons Chia Seeds

0.75 cup Unsweetened Almond Milk

8 grams Chocolate Protein Powder

1 tablespoon Unsweetened Cocoa Powder

1 tablespoon Maple Syrup

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PREPARATION

  • 1

    Whisk almond milk, protein powder, cocoa powder, and maple syrup in a bowl until smooth.

  • 2

    Stir in the chia seeds until they are fully submerged and not clumped.

  • 3

    Let the mixture sit for ten minutes then whisk again to break up any settling seeds.

  • 4

    Cover and refrigerate for at least four hours or overnight for a thick consistency.

  • 5

    Transfer to a high-speed blender and process until completely smooth for a silky texture.

  • 6

    Serve chilled with an optional dusting of cocoa powder.

Silky Chocolate Protein Pudding with Chia Seeds

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

Silky Chocolate Protein Pudding with Chia Seeds

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Pudding with Chia Seeds

A blended chocolate pudding made with fiber-rich chia seeds and almond milk, chilled until thick with a velvety smooth finish.

NUTRITION

236kcal
Protein
12.4g
Fat
9.7g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

2 tablespoons Chia Seeds

0.75 cup Unsweetened Almond Milk

8 grams Chocolate Protein Powder

1 tablespoon Unsweetened Cocoa Powder

1 tablespoon Maple Syrup

PREPARATION

  • 1

    Whisk almond milk, protein powder, cocoa powder, and maple syrup in a bowl until smooth.

  • 2

    Stir in the chia seeds until they are fully submerged and not clumped.

  • 3

    Let the mixture sit for ten minutes then whisk again to break up any settling seeds.

  • 4

    Cover and refrigerate for at least four hours or overnight for a thick consistency.

  • 5

    Transfer to a high-speed blender and process until completely smooth for a silky texture.

  • 6

    Serve chilled with an optional dusting of cocoa powder.