YOUR SOLIN GENERATED RECIPE
Silky Protein Chocolate Mac n Cheese Pudding
Chilled chocolate pudding made by blending silken tofu with protein powder and folding in tender chickpea pasta for a decadent, velvety treat.
INGREDIENTS
0.5 cup Chickpea Macaroni
5.3 ounces Silken Tofu
20 grams Chocolate Whey Protein Isolate
1 tablespoon Unsweetened Cocoa Powder
1 tablespoon Monk Fruit Sweetener
0.5 teaspoon Vanilla Extract
PREPARATION
Boil a small pot of water and cook the chickpea macaroni until tender, then drain and rinse with cold water.
Place the silken tofu, chocolate protein powder, cocoa powder, monk fruit sweetener, and vanilla extract into a high-speed blender.
Process the mixture until it is completely smooth and reaches a thick, creamy pudding consistency.
Transfer the chocolate pudding base into a medium mixing bowl and gently fold in the cooked chickpea macaroni.
Place the pudding in the refrigerator for at least 30 minutes to allow it to set and the flavors to meld.
Serve chilled in a small bowl with an optional extra dusting of cocoa powder on top.