YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Almond Crunch
Whipped silken tofu blended with dark cocoa and plant-based protein, topped with toasted almond slivers for a satisfyingly nutty crunch.
INGREDIENTS
150 grams Silken Tofu
20 grams Vegan Chocolate Protein Powder
1 tbsp Unsweetened Cocoa Powder
1 tbsp Pure Maple Syrup
10 grams Sliced Almonds
PREPARATION
Drain the silken tofu and pat it dry with a paper towel to remove excess moisture.
Place the tofu, chocolate protein powder, unsweetened cocoa powder, and maple syrup into a high-speed blender or food processor.
Process the mixture until completely smooth and aerated, scraping down the sides as needed.
Transfer the pudding into a small bowl and refrigerate for at least 30 minutes to allow the texture to set.
Just before serving, sprinkle the sliced almonds over the top for a toasted, nutty finish.