Vegan Maple Peanut Butter Pumpkin Pudding
Ingredients
- 16 ounce pacakage silken tofu, excess liquid drained off
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup creamy natural peanut butter (no added oil or sugar)
- 1/2 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoonh ground cinnamon
- 1/2 teaspoon seven spice mix
- Pink sea salt, to taste
Topping Ideas
- Diced apple or pear
- Sliced banana
- Banana chips
- Toasted coconut flakes
- Granola
- Toasted walnuts, pecans, almonds, or peanuts
- Melted dark chocolate
Instructions
- In a food processor, blend the ingredients until well combined. Taste, and adjust if necessary. Don't forget to use salt!
- Pour the pudding into serving bowls, then refrigerate until chilled—at least two hours.
- Top with diced apples or pears, banana slices, banana chips, coconut flakes, granola, toasted nuts, or melted chocolate right before serving, if you wish.
- Place any leftovers in an airtight container or cover with plastic wrap and refrigerate for up to one week.