Caramel Pudding

This is a super-easy, no-cook, high-protein dessert. If you pour it into 125 ml canning jars, you’ll have single-serving sizes for packed lunches.

Serves 4

Kitchen equipment

  • Blender
  • Measuring spoons, measuring cup
  • Dessert bowls

Ingredients

  • 12 oz (340 grams) extra-firm silken tofu (buy it in a box on the regular grocery shelves, not from the refrigerated section)
  • ¼ cup agave syrup
  • ¼ cup coconut oil
  • 2 Tbs almond butter
  • ¼ tsp cinnamon
  • Pinch of salt

Instructions

1. Combine all ingredients in a blender or food processor until smooth and creamy.

2. Pour or spoon into individual serving dishes. Serve immediately, or chill in the refrigerator for an hour or more to firm up.

 From Cook with Kindness / Chantal Coolen (2013)

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We garnished our pudding with toasted coconut.

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4 thoughts on “Caramel Pudding

  1. Pingback: Lunch Club #1/2015 |

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  4. Pingback: Halifax Supper Club October 2016 | Club Inclusion Cooks

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