NUTRITION

SERVINGS

INGREDIENTS

180 grams Silken Tofu

1.5 tablespoons Unsweetened Cocoa Powder

1.25 tablespoons Maple Syrup

1 teaspoon Plant-Based Chocolate Protein Powder

1.5 tablespoons Unsweetened Shredded Coconut

0.5 teaspoon Vanilla Extract

1 pinch Sea Salt

PREPARATION

• 1

  Drain the silken tofu and pat dry with a paper towel to remove excess moisture.

• 2

  Place the tofu, cocoa powder, maple syrup, protein powder, vanilla extract, and sea salt into a high-speed blender or food processor.

• 3

  Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as necessary.

• 4

  Transfer the pudding into a small serving bowl and place in the refrigerator for at least 30 minutes to allow it to set and the flavors to meld.

• 5

  While the pudding is chilling, place the shredded coconut in a small dry skillet over medium-low heat.

• 6

  Toast the coconut for 2-3 minutes, stirring constantly, until it becomes fragrant and turns a light golden brown.

• 7

  Remove the pudding from the refrigerator, sprinkle with the toasted coconut, and enjoy immediately.