Vegan protein raspberry pots

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!

Ingredients:

⌁1cup frozen raspberries

⌁6tbsp pomegranate juice

⌁400g soft silken tofu

⌁2tbsp cashew butter

⌁1/2tsp vanilla extract

⌁1 pinch of salt

⌁2tbsp agave syrup

Method:

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.

Enjoy!

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