If you have s sweet tooth like me, the best part of a meal is dessert.
Sometimes you want something that hits the spot, but isn’t too unhealthy. For these occasions, I have developed this recipe. Thanks to the the tofu it is very high in protein, and the cashew butter gives it healthy fats, while the raspberries give you a good amount of antioxidants. What more could you ask for in a dessert?
And don’t worry, you won’t taste the tofu at all – it just gives this recipe a delicious and creamy texture. Just make sure that you use soft silken tofu, otherwise it won’t work.
Without further ado, here is the recipe for these little pots of heaven!
⌁1cup frozen raspberries
⌁6tbsp pomegranate juice
⌁400g soft silken tofu
⌁2tbsp cashew butter
⌁1/2tsp vanilla extract
⌁1 pinch of salt
⌁2tbsp agave syrup
Combine all of the ingredients in a food processor until the texture is smooth and creamy.
Pour into small glass jars and top with vegan chocolate chips and more cashew butter – or any other toppings of your choice.
Refrigerate for at least 1 hour before serving, ideally 5 hours if you can wait that long.
Makes 4 servings.