YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Almond Crunch
A chilled blend of silken tofu, cocoa, and maple syrup, topped with toasted almond slivers for a satisfyingly nutty crunch.
INGREDIENTS
120g Silken Tofu
5g Unsweetened Cocoa Powder
1 tablespoon Maple Syrup
8g Chocolate Protein Powder
10g Sliced Almonds
0.5 teaspoon Vanilla Extract
1 pinch Sea Salt
PREPARATION
Drain the silken tofu of any excess liquid to ensure a thick consistency.
Place the tofu, cocoa powder, maple syrup, protein powder, vanilla extract, and sea salt into a high-speed blender or food processor.
Blend on high until the mixture is completely smooth, creamy, and slightly aerated.
In a small dry skillet over medium heat, lightly toast the sliced almonds until they are golden brown and fragrant.
Transfer the chocolate pudding into a small glass bowl and refrigerate for at least 30 minutes to allow it to set.
Top the chilled pudding with the toasted almonds just before serving for maximum crunch.