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“This recipe was adapted from Kathy's Easy Vegan Peanut Banana Pudding (http://kblog.lunchboxbunch.com/2012/04/easy-vegan-peanut-butter-pudding.html). It is so yummy, feels like youre eating a decadent treat, but is so healthy at the same time. I love it and I hope you will, too!”
READY IN:
5mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 200 g silken tofu (7 oz)
  • 3 tablespoons raspberries (I used defrosted ones, Kathy uses banana instead)
  • 2 tablespoons peanut butter (all natural or with a tad of salt)
  • 18 teaspoon vanilla bean seeds (or use 1/2 ts extract)
  • 12 teaspoon psyllium husks
  • 1 tablespoon virgin coconut oil (optional)
  • 2 tablespoons maple syrup (optional)

Directions

  1. Combine all ingredients in a blender or a bowl if using an immersion blender.
  2. Blend. Taste test. If needed, add salt.
  3. Pour into serving dishes or a large bowl. Chill until thick.
  4. Enjoy! :).

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