YOUR SOLIN GENERATED RECIPE
Creamy Chocolate Protein Pudding with Almonds
Silken tofu blended with rich cocoa and maple syrup until smooth, topped with toasted almond slices for a satisfying crunch.
INGREDIENTS
150g Silken Tofu
1 tbsp Unsweetened Cocoa Powder
22g Maple Syrup
10g Sliced Almonds
1 tsp Vanilla Extract
1 tsp Chia Seeds
3g Vegan Chocolate Protein Powder
PREPARATION
Drain any excess liquid from the silken tofu and pat it dry with a paper towel.
Place the tofu, cocoa powder, maple syrup, vanilla extract, chia seeds, and protein powder into a high-speed blender or food processor.
Process the mixture on high until it is completely smooth, creamy, and free of any tofu lumps.
Transfer the pudding into a small serving bowl and refrigerate for at least 30 minutes to allow the chia seeds to thicken the consistency.
While the pudding is chilling, place the sliced almonds in a dry skillet over medium heat and toast for 2-3 minutes until golden and fragrant.
Remove the pudding from the refrigerator, sprinkle the toasted almonds on top, and enjoy immediately.