Chocolate tofu smoothie recipe
Discover a creamy, chocolaty, and custard-like chocolate tofu smoothie that's low in calories, high in protein, and incredibly easy to make.
Servings: 3 cups
Ingredients
- 16 oz silken tofu chilled
- 1.5 tbsp cacao powder
- 1 tbsp hemp seeds plus more for garnish
- 2 tbsp smooth peanut butter unsweetened and unsalted
- 1 tbsp maple syrup or pure date syrup
- ½ cup soy milk unsweetened, or milk of choice, chilled
- Garnish Chocolate granola
Instructions
- Remove the silken tofu from the carton box and add it into a high speed blender.
- Add cacao powder, hemp seeds, peanut butter, maple syrup, and milk. Blend for about 45 seconds or until creamy smooth.
- Taste and adjust with more sweetener if needed. If you prefer a thinner texture, add a splash of more milk.
- Pour it into a serving glass and garnish with chocolate granola and more hemp seeds on top. Serve cold.
- Make ahead: This smoothie tastes the best when it’s chilled. You can make it up to two days ahead and chill it in the fridge. The texture will thicken slightly and turn custard-ish so store it in a wide open jar for easy serving.
Notes
- Sweetener choice: you can also use pure date syrup.
- Nut butter choice: Almond butter or cashew butter also works well.
- Nut-free choice: If allergic to nuts, use tahini (sesame paste) and increase the sweetener quantity to balance the slightly bitter flavor from the sesame seeds.
- Milk choice: Oat milk or cashew milk would also work well.
- Garnish option: Add cacao nibs or shaved chocolate.
- Extra add-ons: Blend with a scoop of unflavored protein powder, collagen peptides, replace cacao powder with a few tablespoons of black sesame paste, or a handful of frozen berries to create more flavor variety.
Nutrition
Serving: 1cup | Calories: 197kcal | Carbohydrates: 10g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 83mg | Potassium: 419mg | Fiber: 2g | Sugar: 3g | Vitamin A: 110IU | Calcium: 112mg | Iron: 3mg