Chocolate Protein Pudding

My husband doesn’t like tofu. Did he happily eat this pudding completely unaware of the ingredients? Yes, he did! I like to top it with light whipped cream.  Recipe adapted from ‘Chocolate Covered Katie’.

•        300g soft tofu (drained & at room temperature)

•        1 scoop (1/4-1/3 cup) chocolate protein powder (I used Dymatize, Cocoa Pebbles)

•        130g chocolate chips

•        ½ tsp instant coffee  

•        1 tbsp granulated sugar 

1. Add the tofu to a high-speed blender or food processor, puree until smooth. Pause to scrape down the sides as needed.

2. Place chocolate chips in microwave safe bowl, heat in 30 second intervals, stirring after each one until melted. This takes about 1 minute (2 rounds) in my microwave.

3. Pour the melted chocolate chips into blender, add protein powder and instant coffee. Blend until combined.  

4. Transfer pudding to bowl (or single serving dishes) and place in the fridge to firm up (approx. 1 hour). Keeps well covered in the fridge for 5 days and up to 2 months in the freezer.

 Details per serving (recipe makes 6 servings): 166 calories, 17.5gC, 9.5gP, 8gF

Thoughts or questions about this recipe? Share your feedback or ask anything!