Happy NATIONAL PEANUT BUTTER DAY!!!! *insert fireworks, heart eyes, balloons, and other celebration emojis here* I obviously love peanut butter and I’m just going to assume that you do too since you’re here. Please don’t try to tell me that almond butter is better…that’s just blasphemy and you know you don’t believe it in your heart.
Whew, now that that’s out of the way, let’s talk about the recipe! Some of you may know that I’m doing a dairy-free, gluten-free, and artificial sweetener-free month of January since I suspect one or all of them are causing me stomach issues. Which leaves me in a bit of a pickle in terms of getting my protein (honestly, almost every plant based protein I’ve tried so far has been gross). So I decided that I wanted to try out some silken tofu to see what it can do! Well, I found out that trying to make a blueberry smoothie/shake with it is not the way to use it…but chocolate and peanut butter pudding? Oh, heck yes.
I used some frozen banana in my pudding to make it nice and thick, but if you’re not opposed to dairy, you could use a scoop of casein protein in there to have the same effect and cut out a bunch of carbs. Just adjust how much almond milk you add to get the right pudding-like consistency. And for the love of all things peanut butter, don’t forget to melt some extra to drizzle on top 😉
Vegan Chocolate Peanut Butter Pudding
- 8 oz silken tofu
- 1 extra ripe small banana, sliced and frozen (80 grams)
- 3 tbsp dutch cocoa
- 2 tbsp natural peanut butter
- 2 tbsp PB2 powdered peanut butter
- 1/2 tbsp honey
- 1/2 tsp vanilla extract
- Enough almond milk to blend
Add all ingredients to a blender. Blend until smooth, then divide into two serving dishes. If desired, top with additional banana, peanut butter, and Enjoy Life chocolate chips.
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