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

Blended chia seeds and raw cacao whisked with velvety coconut cream for a luscious dessert, finished with a sprinkle of crunchy cacao nibs.

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NUTRITION

329kcal
Protein
12.9g
Fat
17.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Chia Seeds

1 cup Unsweetened Almond Milk

1 tbsp Raw Cacao Powder

1.5 tbsp Pure Maple Syrup

7g Collagen Peptides

2 tbsp Coconut Cream

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PREPARATION

  • 1

    Add the almond milk, coconut cream, maple syrup, cacao powder, and collagen peptides to a high-speed blender.

  • 2

    Blend on high for 30 seconds until the mixture is completely smooth and aerated.

  • 3

    Add the chia seeds to the blender and pulse 3-4 times just to break them down slightly, which ensures a silkier texture than whole seeds.

  • 4

    Pour the liquid into a glass mason jar or airtight container.

  • 5

    Place in the refrigerator to set for at least 4 hours, though overnight is best for the thickest consistency.

  • 6

    Stir vigorously before serving to remove any settled bits and top with a few cacao nibs if you like a little crunch.

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

Blended chia seeds and raw cacao whisked with velvety coconut cream for a luscious dessert, finished with a sprinkle of crunchy cacao nibs.

NUTRITION

329kcal
Protein
12.9g
Fat
17.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Chia Seeds

1 cup Unsweetened Almond Milk

1 tbsp Raw Cacao Powder

1.5 tbsp Pure Maple Syrup

7g Collagen Peptides

2 tbsp Coconut Cream

PREPARATION

  • 1

    Add the almond milk, coconut cream, maple syrup, cacao powder, and collagen peptides to a high-speed blender.

  • 2

    Blend on high for 30 seconds until the mixture is completely smooth and aerated.

  • 3

    Add the chia seeds to the blender and pulse 3-4 times just to break them down slightly, which ensures a silkier texture than whole seeds.

  • 4

    Pour the liquid into a glass mason jar or airtight container.

  • 5

    Place in the refrigerator to set for at least 4 hours, though overnight is best for the thickest consistency.

  • 6

    Stir vigorously before serving to remove any settled bits and top with a few cacao nibs if you like a little crunch.