YOUR SOLIN GENERATED RECIPE
Gooey cocoa and Greek yogurt baked into a fudgy protein-packed base, topped with toasted crunchy pecans and a drizzle of amber maple syrup.
INGREDIENTS
1 cup Greek yogurt
0.75 scoop chocolate protein powder
1 tbsp almond flour
1 tbsp unsweetened cocoa powder
0.25 tsp baking powder
0.25 tsp sea salt
0.25 tsp vanilla extract
0.5 oz pecans
1 tbsp maple syrup
PREPARATION
Preheat oven to 350°F and lightly grease a small oven-safe ramekin.
Stir together the Greek yogurt, protein powder, almond flour, cocoa powder, baking powder, salt, and vanilla in a bowl until a thick batter forms.
Chop half of the pecans and fold them into the batter.
Spread the batter into the ramekin and press the remaining pecan halves into the top.
Drizzle the maple syrup evenly over the pecans.
Bake for 18 minutes until the top is slightly firm but the center is still moist.
Let cool for several minutes before enjoying.