YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Toasted Hazelnuts
Whisked Greek yogurt and chocolate protein blended with creamy almond butter, topped with the crunch of golden toasted hazelnuts.
INGREDIENTS
150g Nonfat Greek Yogurt
15g Chocolate Whey Isolate
25g Toasted Hazelnuts
1 tablespoon Unsweetened Cocoa Powder
1 tablespoon Almond Butter
PREPARATION
Place the hazelnuts in a small dry skillet over medium heat and toast for 3 to 5 minutes until they are fragrant and golden.
In a medium mixing bowl, combine the nonfat Greek yogurt, chocolate protein powder, unsweetened cocoa powder, and almond butter.
Stir the mixture vigorously with a whisk or spatula until the texture is completely smooth and the protein powder is fully incorporated.
If the pudding is too thick, add a teaspoon of water or unsweetened almond milk to reach your desired consistency.
Transfer the pudding to a serving bowl and refrigerate for at least 15 minutes to allow the flavors to meld and the texture to set.
Roughly chop the toasted hazelnuts and sprinkle them over the top of the pudding just before serving.