YOUR SOLIN GENERATED RECIPE
Creamy Vegan Chocolate Protein Pudding with Toasted Almonds
Whisked silken tofu and dark cocoa flavored with warm Mexican cinnamon, finished with a handful of crunchy toasted almonds.
INGREDIENTS
8 ounces Silken Tofu
1 scoop Vegan Chocolate Protein Powder
1 tablespoon Unsweetened Cocoa Powder
1 tablespoon Sliced Almonds
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Vanilla Extract
PREPARATION
Drain the silken tofu and place it into a high-speed blender or food processor.
Add the vegan protein powder, unsweetened cocoa powder, ground cinnamon, and vanilla extract to the blender.
Process the mixture on high speed until it is completely smooth and has a light, aerated texture.
Place a small dry skillet over medium heat and add the sliced almonds.
Toast the almonds for 2-3 minutes, stirring constantly, until they are fragrant and golden brown.
Transfer the chocolate pudding to a serving bowl and top with the warm toasted almonds.