If your mornings are more storm than calm, this make-ahead chocolatey pudding is your answer to a nutritious start to the day even when in a time crunch. Silky soft tofu provides body to the pudding as well as satiating plant-based protein, but its neutral flavour allows all the peanut butter and banana essence to shine through in each spoonful. And you should know that this pudding is also a smart post-workout snack to help your body recharge.
You can swap out crunchy cacao nibs for grated dark chocolate or top your breakfast pudding off with your favourite granola and a handful of berries.
Power powder
Made from whole roasted nuts that have been pressed to remove most of the oil and then ground into a fine powder, peanut butter powder is a stealth addition and a boost of lower calorie nutty flavour in puddings, smoothies, pancakes, muffins, and your breakfast oatmeal. Ideally, use versions with no added sugars.
Chocolate PB & Banana Pudding
Ingredients
- 1/3 cup (80 mL) unsweetened dairy-free milk of choice
- 1 - 10 oz (300 g) package silken soft tofu
- 1/3 cup (80 mL) peanut butter powder
- 1 ripe banana
- 2 Tbsp (30 mL) cacao powder
- 2 Tbsp (30 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 6 Tbsp (90 mL) chia seeds
- 2 Tbsp (30 ml) cacao nibs
Nutrition
Per serving:
- calories355
- protein18g
- fat18g
- saturated fat5g
- trans fat0g
- carbohydrates42g
- sugars15g
- fibre17g
- sodium90mg
Directions
01
In blender container, place milk, tofu, peanut butter powder, banana, cacao powder, maple syrup, and vanilla, and blend until smooth. Divide mixture between 2 wide-mouth jars and stir 3 Tbsp (45 mL) chia seeds into each jar. Seal shut and chill overnight to thicken.
02
When ready to serve, sprinkle on cacao nibs.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
