Vegan Chocolate Protein Pudding

I really wanted to come up with a protein-rich, sweet recipe that didn’t have protein powder in it. In the macro-sphere, I feel like everything on the sweet side that is “high protein” has protein powder added, so I challenged myself to create something different! 

This pudding is made with several natural plant proteins, making it a great option for our Vegan and Vegetarian community or those who don’t want to use protein powders. It also packs in 13g of fiber, which is another area of struggle for many people. 

This isn’t a low-calorie recipe. Instead, it is a well-balanced pudding with protein, carbs, fat, and fiber that tastes delicious, keeps you full, and has only 7g of natural sugars. It’s so healthy you could have it for breakfast if you wanted to. 

Note: The recipe and macros are calculated using cocoa nibs instead of chocolate chips.

Get Amy's favorite recipe ingredients here!

Instructions

1. Place everything in a high-speed blender, such as a Vitamix or a large Ninja, and blend until smooth.
2. Divide into three containers ~ 260g each.
3. Refrigerate for three or more hours until set.
4. To serve, add 30g soy yogurt and 3g cacao nibs to the top of each. Plus, additional banana slices if you like.