Mexican Chocolate Pudding

Servings: 1

Total Prep Time: 10 mins

Total Cook Time: 2 hours

Ingredients:

8 oz Almond Milk, Unsweetened

2 Tbsp Cocoa, Powder, Unsweetened

1 tsp Chili Powder

2 g Xanthan Gum

60 g Whey Protein Isolate 

Method:

Heat almond milk in the microwave for 60 seconds in a microwave safe dish or 2 cup glass measuring cup.

Weigh out 2g of xanthan gum on a food scale and gently sprinkle into warmed almond milk. Stir vigorously with a spoon. 

Add protein powder to mixture, one scoop at a time. Mix well with an immersion blender. Add cocoa powder and chili powder. Continue to mix well with an immersion blender for another 15-30 seconds. 

Evenly divide pudding in half by pouring into 2 containers. Refrigerate for a minimum of 2 hours or overnight before serving.

MEAL PREP TIPS: • Amazing post-workout alternative to protein shakes. • Great on the go snack as well as a healthy substitute when craving chocolate and sugary treats. • Keeps 2-3 days in refrigerator