Vegan Peanut Butter Cup Silken Tofu Protein Pudding

Round three of my silken tofu protein puddings because I honestly can't get enough. They're so simple to make, creamy, sweet and packing serious protein for pretty minimal calories. They're a great dessert option or even high protein snack! 

I love love love a sweet treat that packs protein but doesn't taste like protein. So often we try protein desserts that are gritty and not lush at all, but I am here to tell you this silken tofu pudding is anything but. I also promise it doesn't taste like tofu! And, if you're not big on protein powder, unlike my other two protein pudding options, this Peanut Butter Cup Pudding has no protein powder in it and still packs 20g of protein per serving. You're going to love it!

For the other two flavours check out my 4-Ingredient Chocolate Pudding and 3-Ingredient White Chocolate Vanilla Pudding recipes!

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Why You'll Love This Recipe

Just 6 ingredients.

Easy to make! The pudding is made in one blender, then just cover it in melted chocolate.

High in protein and low in calories. 

Great for a high protein dessert or sweet snack option. 

Meal prep friendly, especially if you're someone who loves a sweet treat during the week!

Lightly sweet and full of peanut butter flavour. 

 

What You'll Need 

Silken tofu or soft tofu is essential for the base of this recipe. 

Peanut butter powder for the protein and peanut butter flavour. 

All natural peanut butter for a little added richness. 

Coconut sugar or another granulated sugar of your choosing. I don't recommend a liquid sweetener because we want to keep this as thick as possible. 

Dairy free chocolate. I tend to use Enjoy Life chocolate chips. 

Olive oil or a neutral oil for melting with the chocolate. 

Substitutions

If you have peanut butter protein powder you could use that in place of the peanut butter powder. 

Alternatively you could use almond butter powder and all natural almond butter.

Any granulated sugar of your choosing. 

In place of melted chocolate you could top this with coconut whip or enjoy it as is. 

Storing 

Peanut butter cup protein pudding should last in an airtight container in the fridge for up to 4 days. 

I highly recommend either these glass meal prep container (pictured) or these glass meal prep containers for food safe storing. Using glass food containers is a non-toxic way to store your food, while being dishwasher safe, easy to clean, and durable. 

Please note: The calories and macros have been calculated to the best of my ability but may vary slightly. 

 

Peanut Butter Cup Protein Pudding 

Recipe makes two servings

Macros per serving:

323 cals - 15g fat - 27g carbs - 20g protein 

 

Ingredients:

• 300g silken tofu 
• 1/3 cup peanut butter powder
• 1 tbsp all natural peanut butter
• 2 tbsp coconut sugar 
• 2 tbsp chocolate chips
• 1/2 tsp olive oil 

 

Instructions 

1. To a high speed blender add: silken tofu, peanut butter powder, all natural peanut butter, coconut sugar, and a pinch of salt. 
2. Blend until super smooth, making sure to stop and scrape down the sides of the blender when needed. 
3. Pour the pudding into two small meal prep containers (or one larger one). Set aside. 
4. Melt the chocolate and olive oil together either on low heat on the stove top, or for 10 second intervals in the microwave. Make sure to stir both options frequently!
5. Pour the melted chocolate over the peanut butter pudding. 
6. Top with sea salt if desired and/or chopped peanuts. 
7. Seal the containers and add them to the fridge to set for a minimum of 3 hours or overnight. 

 

Let us know in the comments if you make this recipe!