YOUR SOLIN GENERATED RECIPE
Creamy Chocolate Protein Pudding with Almond Butter
Silken tofu and plant protein blended into a thick chocolate mousse, topped with a swirl of nutty almond butter for a rich, velvety finish.
INGREDIENTS
275 grams Silken Tofu
38 grams Chocolate Plant Protein Powder
1/2 tablespoon Almond Butter
1 tablespoon Unsweetened Cocoa Powder
2 tablespoons Unsweetened Almond Milk
PREPARATION
Drain any excess liquid from the silken tofu package and place the tofu into a high-speed blender or food processor.
Add the chocolate plant protein powder, unsweetened cocoa powder, and almond milk to the blender.
Blend on high speed for 1-2 minutes until the mixture is completely smooth, glossy, and free of any lumps.
Taste the pudding and add a drop of stevia or monk fruit if additional sweetness is desired, though the protein powder usually provides enough.
Transfer the pudding into a serving bowl or glass jar.
Drizzle the almond butter over the top and use a toothpick or knife to gently swirl it into the surface.
Chill in the refrigerator for at least 30 minutes to allow the pudding to firm up before serving.