Silky Chocolate Pudding with Almond Milk

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Chocolate Pudding with Almond Milk

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Pudding with Almond Milk

A stovetop-simmered blend of cocoa and almond milk thickened into a velvety treat, finished with a pinch of flaky sea salt.

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NUTRITION

121kcal
Protein
1g
Fat
2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Unsweetened Almond Milk

0.5 tablespoon Unsweetened Cocoa Powder

1.5 tablespoons Maple Syrup

1.5 teaspoons Arrowroot Powder

0.25 teaspoon Vanilla Extract

1 pinch Sea Salt

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PREPARATION

  • 1

    In a small saucepan, whisk together the cocoa powder, arrowroot powder, and a pinch of sea salt until no lumps remain.

  • 2

    Slowly pour in the unsweetened almond milk while whisking constantly to ensure a smooth consistency.

  • 3

    Place the saucepan over medium-low heat and cook, stirring frequently with a spatula or whisk, until the mixture begins to bubble and thicken.

  • 4

    Once thickened, remove from heat and stir in the maple syrup and vanilla extract.

  • 5

    Pour the pudding into a small ramekin or glass jar.

  • 6

    Let it cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until fully set and chilled.

Silky Chocolate Pudding with Almond Milk

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Chocolate Pudding with Almond Milk

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Pudding with Almond Milk

A stovetop-simmered blend of cocoa and almond milk thickened into a velvety treat, finished with a pinch of flaky sea salt.

NUTRITION

121kcal
Protein
1g
Fat
2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Unsweetened Almond Milk

0.5 tablespoon Unsweetened Cocoa Powder

1.5 tablespoons Maple Syrup

1.5 teaspoons Arrowroot Powder

0.25 teaspoon Vanilla Extract

1 pinch Sea Salt

PREPARATION

  • 1

    In a small saucepan, whisk together the cocoa powder, arrowroot powder, and a pinch of sea salt until no lumps remain.

  • 2

    Slowly pour in the unsweetened almond milk while whisking constantly to ensure a smooth consistency.

  • 3

    Place the saucepan over medium-low heat and cook, stirring frequently with a spatula or whisk, until the mixture begins to bubble and thicken.

  • 4

    Once thickened, remove from heat and stir in the maple syrup and vanilla extract.

  • 5

    Pour the pudding into a small ramekin or glass jar.

  • 6

    Let it cool at room temperature for 10 minutes, then refrigerate for at least 2 hours until fully set and chilled.