Pistachio Cream Protein Pudding

🥘 Ingredients

• pistachios ½ cup
• medium-large pitted Medjool dates 3 oz
• block of silken tofu 1
• soy milk 6 tbsp
• coconut manna/butter or tahini 3 tbsp
• pure maple syrup 1 tbsp
• vanilla bean paste or pure vanilla extract 1 tsp
• orange zest 1 tsp
• sea salt 0.25-0.5 tsp
• ground cinnamon ¼ tsp
• pure almond extract 0.12 tsp
• vanilla plant-based protein powder ½ cup
• pistachios 0.12 cup
• Raspberries

1. 1

   Gather: pistachios , medium-large pitted Medjool dates , block of silken tofu , soy milk , coconut manna/butter or tahini , pure maple syrup , vanilla bean paste or pure vanilla extract , orange zest , sea salt , ground cinnamon , pure almond extract , vanilla plant-based protein powder . For the for serving (optional):: pistachios , Raspberries or sliced strawberries.
2. 2

   Soak the pistachios. Add the pistachios to a heatproof bowl and cover with boiling water. Soak for 10 minutes , then drain and rinse.
3. 3

   If your dates are very soft, you can skip this step. Otherwise, add the dates to a heatproof bowl and cover with boiling water. Soak while you prep the other ingredients, then drain before using.
4. 4

   Blend the pudding. In a high-powered blender, add the silken tofu, soaked pistachios, soy milk, dates, coconut butter, maple syrup, vanilla, orange zest, sea salt, cinnamon, and almond extract (if using). Blend until very smooth. Optional: If using, add the protein powder and blend again until fully incorporated. Taste, adding a drizzle of maple syrup for more sweetness, or a pinch of salt if needed.
5. 5

   Transfer to an airtight container (or 6 small jars or reusable pouches) and refrigerate for at least one hour; the pudding thickens as it chills. Store in the fridge for up to 1 week.
6. 6

   Optional: When ready to serve, top with finely chopped pistachios and/or raspberries or strawberries if desired.