We love nutritious desserts here at BMC! This one uses maple syrup as the sweetener, but you can add an alternative sweetener in the filling if you'd like, such as Stevia or monk fruit extract. This is the perfect dessert for fall, rich in protein (9 grams per serving!) and relatively low in calories. For another tofu-based dessert, try our chocolate mousse!
Ingredients
Nuts
- 1 cup chopped pecans (or another nut)
Oats
- 1 cup rolled oats
Water
- 1 Tablespoon
Maple_syrup
- 1 Tablespoon
Cinnamon
- 1 teaspoon
Salt
- ½ teaspoon
Tofu
- 16 oz silken tofu (well drained)
Pumpkin_puree
- 1 (15 oz) can (or fresh)
Spices
- 1 teaspoon pumpkin-pie spice (or ½ teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger)
Maple_syrup
- ¼ cup
Instructions
Step 1
For the crust: add pecans, oats, 1 tablespoon water, and maple syrup, cinnamon, and salt to a food processor and pulse until the mixture looks like wet sand. Add more water if necessary. Don’t over process.
Step 2
Press mixture into 8 individual 4oz cups / ramekins.
Step 3
For the filling: add all of the pudding ingredients into a food processor and blend until smooth. Evenly distribute onto each crust. Refrigerate for anywhere between 2 hours to overnight
Step 4
Top with fresh fruit, nuts, and/or cinnamon (optional).