Chocolate Mint Soylent Recipe


#1

Here are detailed instructions on how to prepare my favorite form of Soylent.

In a blender bottle, combine:
1 original scoop Soylent 1.5 (approx 1/2 cup)
1 Tbsp Hershey’s Special Dark Cocoa Powder
1 Tbsp Penzey’s Dutch Cocoa Powder (https://www.penzeys.com/online-catalog/dutch-process-cocoa-powder/c-24/p-919/pd-s)

Close the blender bottle and shake in order to mix powders thoroughly (prevents clumping of cocoa powder when water is added).

Open the blender bottle and add:

3 original scoops water (approx 1-1/2 cup)
1 Tbsp of Vitafiber Syrup (www.amazon.com/Vitafiber-Basic-Syrup-2-64-28-4/dp/B00TIX50OQ/) adds sweetness, a creamier, thicker texture, and corrects Soylent’s deficiency in fiber.
5 drops Sweetzfree sucralose (http://www.sweetzfree.com/) this is much more concentrated than store-bought sucralose drops, so you will need to adjust if you are using a different brand.
1/8 tsp Frontier peppermint flavor (http://www.amazon.com/Frontier-Natural-Products-Peppermint-2-Ounce/dp/B000VDRWEI) a little goes a long way

Close blender bottle, shake, and chill for several hours before serving.


#2

Meh, too much work, defeats the purpose of Soylent for me.


#3

Why two different kinds of cocoa powder?


#4

Fair enough. But there is a cooking thread for a reason. :slightly_smiling:


#5

Hershey’s Special Dark Cocoa has a taste that resembles the chocolate wafers in an Oreo cookie. It’s a taste that goes well with Soylent, but when I use just Hershey’s dark cocoa it doesn’t really taste like rich, authentic chocolate to me. On the other hand, Penzey’s dutch cocoa powder is a high-end, rich cocoa powder bursting with chocolate flavor, more like a melted chocolate bar. However, I found that if I use only Penzey’s, the richness combines with the flavor of Soylent to taste overly acidic/tart. For me, a 50/50 mixture gave me the rich chocolate flavor I wanted in a way that meshed well with the Soylent flavor, tasting better than either powder by itself.


#6

Interesting how you separate the wet and dry ingredients (as cooks do when baking). But that raises the possibility of preparing larger batches. You could mix up a large batch of powders, at least as much as you could mix in a food processor (2 cups?) or even whisk several cups in a large bowl.

Mix an equivalent quantity of water, syrup, and flavor drops and chill it. Then you could make one serving by mixing a scoop of powder with some chilled liquid. Easier? and ready to drink?