YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Toasted Almonds
Chilled avocado and Greek yogurt blended with raw cacao and maple syrup, topped with golden toasted almonds for a satisfying crunch.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
10 grams Chocolate Whey Protein Isolate
0.5 medium Avocado
2 tablespoons Raw Cacao Powder
2 tablespoons Maple Syrup
0.25 cup Sliced Almonds
0.25 cup Unsweetened Almond Milk
PREPARATION
Place the Greek yogurt, pitted and peeled avocado, cacao powder, protein powder, maple syrup, and almond milk into a high-speed blender.
Process on high until the mixture is completely smooth and reaches a velvety consistency.
Transfer the chocolate pudding into a glass bowl or individual ramekin and refrigerate for at least 30 minutes to allow it to set.
While the pudding is chilling, place the sliced almonds in a dry skillet over medium heat.
Toast the almonds for 3-5 minutes, shaking the pan frequently, until they are fragrant and golden brown.
Remove the pudding from the refrigerator and top with the toasted almonds and a small pinch of flaky sea salt before serving.