Silky Protein Chocolate Pudding with Almond Butter Swirl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Protein Chocolate Pudding with Almond Butter Swirl

YOUR SOLIN GENERATED RECIPE

Silky Protein Chocolate Pudding with Almond Butter Swirl

Whipped silken tofu and chocolate protein blended with gut-friendly collagen, finished with a velvety almond butter swirl.

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NUTRITION

441kcal
Protein
34.2g
Fat
18.5g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu

18g Chocolate Whey Isolate

5g Collagen Peptides

24g Almond Butter

40g Maple Syrup

5g Cacao Powder

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PREPARATION

  • 1

    Drain the silken tofu and place it in a high-speed blender.

  • 2

    Add the chocolate whey isolate, collagen peptides, maple syrup, and cacao powder to the blender.

  • 3

    Process on high speed for approximately 60 seconds until the texture is completely smooth and light.

  • 4

    Pour the chocolate mixture into a glass bowl or individual ramekin.

  • 5

    Microwave the almond butter for 10 seconds until slightly runny, then drizzle it over the top of the pudding.

  • 6

    Use a toothpick or the tip of a knife to gently swirl the almond butter into the chocolate base.

  • 7

    Refrigerate the pudding for at least 30 minutes to allow it to set into a thick, mousse-like consistency before serving.

Silky Protein Chocolate Pudding with Almond Butter Swirl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Protein Chocolate Pudding with Almond Butter Swirl

YOUR SOLIN GENERATED RECIPE

Silky Protein Chocolate Pudding with Almond Butter Swirl

Whipped silken tofu and chocolate protein blended with gut-friendly collagen, finished with a velvety almond butter swirl.

NUTRITION

441kcal
Protein
34.2g
Fat
18.5g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu

18g Chocolate Whey Isolate

5g Collagen Peptides

24g Almond Butter

40g Maple Syrup

5g Cacao Powder

PREPARATION

  • 1

    Drain the silken tofu and place it in a high-speed blender.

  • 2

    Add the chocolate whey isolate, collagen peptides, maple syrup, and cacao powder to the blender.

  • 3

    Process on high speed for approximately 60 seconds until the texture is completely smooth and light.

  • 4

    Pour the chocolate mixture into a glass bowl or individual ramekin.

  • 5

    Microwave the almond butter for 10 seconds until slightly runny, then drizzle it over the top of the pudding.

  • 6

    Use a toothpick or the tip of a knife to gently swirl the almond butter into the chocolate base.

  • 7

    Refrigerate the pudding for at least 30 minutes to allow it to set into a thick, mousse-like consistency before serving.