Silky Chocolate Soy Dessert Recipe
This Silky Chocolate Soy Dessert recipe gives you a spoonful of chocolate luxury that’s small in volume but big on protein and satisfaction. It’s perfect for bariatric-friendly meal plans: low in carbs, minimal sugar, and designed to help reach protein goals while honoring your dessert cravings. Simple to make, easily adapted, and deliciously silky — it’s a keeper.
Ingredients
- 400 g silken tofu 1 block
- 480 ml unsweetened soy milk 2 cups
- 30 g soy protein isolate 1 scoop
- 2 tbsp unsweetened cocoa powder ~10 g
- Sweetener to taste erythritol/monk fruit
- 1/8 tsp xanthan gum optional
- 1 tsp vanilla extract pinch salt
Instructions
- Warm ½ cup soy milk with cocoa and a pinch of salt until cocoa dissolves; cool slightly.
- Blend silken tofu, remaining soy milk, warm cocoa mix, soy protein, sweetener, vanilla, and xanthan until smooth.
- Taste and adjust sweetness. Strain for extra smoothness if desired.
- Portion into six small glasses; chill 1–2 hours until set. Serve cold.