Protein Pudding

Protein Pudding Flavors

Chocolate Banana: Mix one banana into the recipe.

Add half a cu:p or more peanut butter to the mixture before blending. Try almond butter, Coconut Butter, or cashew-nut butter.

Mint Chocolate: Add one-eighth teaspoon of pure peppermint oil or one-quarter teaspoon for a more pungent taste. Garnish the chocolate with mint leaves.

Mocha: Add half a teaspoon of instant coffee. Add one tablespoon of espresso.

Cookies and cream: Crush up some homemade Oreo cookies or sandwiches purchased at the store and mix them into the chocolate pudding.

White Chocolate: Replace the chocolate chips with melted white chocolate. You can omit the cocoa. The same can be done with Peanut Butter Chips.

These are just a few flavors that you can create. Enjoy experimenting with various add-ins, extracts, and variations. You can make brownie batters, birthday cakes, lemons, oranges, caramels, cinnamons, vanilla protein puddings, or any other flavor you desire!

All the recipes for healthy desserts above are soy-free. You can add some protein powder instead of cocoa powder and a little peanut butter to boost the protein content.

Is this recipe gluten-free, vegan, and Keto

If you use dairy-free chocolate chips, the protein pudding is vegan. You don’t need to use plant-based or dairy milk such as almond, coconut, or soymilk.

It is also naturally gluten-free, acontainingno wheat or flour products.

Use chocolate chips without sugar, like Lily’s, for a sugar-free protein pudding. Use a sugar-free alternative measured like sugar, such as erythritol, xylitol, or other sugar substitutes.

Tofu has a low carbohydrate and high protein content, so many people who follow a keto or bodybuilding diet say it’s okay to add. You can use this simple keto recipe if you’re on a diet that doesn’t include legumes. Keto Chocolate Mud.

Tofu chocolate dessert ingredients

This recipe includes cocoa powder and tofu. It also calls for chocolate, sweetener, and a pinch of salt. If you prefer, you can substitute chocolate protein powder for cocoa.

You can choose between regular chips or mini-chips. You can also break your favorite chocolate bar into smaller pieces.

If you want it richer, add more cocoa powder. Sweeten to your taste. If you’ll skip the chocolate chips and use peanut butter instead, I highly recommend it. It will cover up any tofu taste.

Both liquid and granulated sugars work. You can use regular or unrefined white sugar, maple syrup, honey agave, or date sugar.

This recipe includes instant pudding mix o, casein, hey protein powders, eggs, Greek Yogurt, or egg yolks.

What is the best type of tofu for you?

I recommend soft or silken instead of firm or extra-firm tofu for the best consistency. You can find it in the refrigerator section of most regular grocery stores.

You can use any variety of Mori-Nu tofu that you find in your local Asian or health food market.

Even without protein powder, this recipe provides ten grams of protein from plants in only half a cup of pudding.

Chocolate protein pudding recipe

This chocolate dessert comes together so quickly!

Melt the chocolate in the microwave, or double-boil it on the stovetop.

Let the tofu come to room temp. Add all the ingredients for the pudding to a food processor or blender. Blend until smooth.

Pour the thick vegan protein chocolate pudding into ramekins. Refrigerate until firm for the best texture. If you like, you can eat the food immediately.

Garnish the cake with raspberries, strawberries, Cocoa Whipped Cream, shaved or mini chocolate chips or toffees, marshmallows, pecans, walnuts or crushed nuts, etc.

Ingredients

Soft tofu, 12 oz (soy-free options included).

Cocoa powder or chocolate protein Powder 1 tbsp

Chocolate chips or chocolate broken into pieces weighing 4 to 6 oz.

1/8 tsp of salt

Sweetener of your choice, 2 to 3 tablespoons

Add 1/2 cup of peanut butter

Optional 1/4 tsp Instant Coffee

Instructions

*To make a pudding without sugar, use Sugar-Free Chocolate Chips. Melt the chocolate either in the microwave or on the stovetop. Let the tofu come to room temp. Blend or process all ingredients (I prefer a food processor) This food processor ) until smooth. Pour into ramekins. Store leftovers for up to 5 days in the fridge.