YOUR SOLIN GENERATED RECIPE
Creamy Vegan Chocolate Protein Pudding
Silken tofu and chocolate protein powder blended into a rich mousse, topped with fresh raspberries for a velvety finish.
INGREDIENTS
300g Silken Tofu
35g Vegan Chocolate Protein Powder
1 tbsp Unsweetened Cocoa Powder
2 tbsp Unsweetened Almond Milk
10g Almond Butter
1/4 cup Fresh Raspberries
PREPARATION
Drain the silken tofu thoroughly to ensure the pudding has a thick and creamy consistency.
Place the tofu, chocolate protein powder, cocoa powder, almond milk, and almond butter into a high-speed blender or food processor.
Process the mixture on high for one to two minutes until it is completely smooth and no lumps remain.
Transfer the pudding into a glass jar or serving bowl and refrigerate for at least thirty minutes to allow the texture to set.
Top with fresh raspberries just before serving for a bright and tart contrast to the chocolate.