YOUR SOLIN GENERATED RECIPE
Creamy Vegan Ice Cream Parfait with Puffed Edamame and Nugo Dark Protein Bar Crumble
Chilled silken tofu and soy yogurt whipped into a fluffy cream, layered with crunchy puffed edamame and dark chocolate protein bar crumbles for a velvety finish.
INGREDIENTS
180g Silken Tofu
80g Unsweetened Soy Yogurt
25g Dry Roasted Puffed Edamame
15g Nugo Dark Protein Bar (crumbled)
12g Powdered Peanut Butter
1 tsp Vanilla Extract
Optional: Monk fruit sweetener to taste
PREPARATION
Combine the silken tofu, soy yogurt, vanilla extract, and optional monk fruit sweetener in a high-speed blender.
Process the mixture until it is completely smooth and light in texture.
Transfer the cream to a shallow container and place it in the freezer for 20 to 30 minutes until it reaches a soft-serve consistency.
Finely chop the Nugo Dark protein bar into small, crunchy crumbles.
In a small bowl, whisk the powdered peanut butter with a tiny splash of water until it forms a smooth, pourable drizzle.
Assemble the parfait by layering half of the chilled tofu cream into a glass, followed by half of the puffed edamame and protein bar crumbles.
Repeat the layers once more and finish the dessert with the peanut butter drizzle.