Servings: 4 Calories: 180 Carbs: 15g Protein: 12g Fat: 8g
1 container of silken tofu, drained and blotted dry with a paper towel
1 scoop of vanilla or chocolate protein powder (we used Sprouts vanilla vegan powder)
¼ cup of cocoa powder (regular or dark)
1 cup fresh raspberries
½ cup of unsweetened coconut milk
½ teaspoon apple cider vinegar
2 Stevia packets
7 dark chocolate chips, finely chopped
¼ of a container of dairy-free whipped topping (we used the So Delicious brand)
4 almonds, crushed
1. Place all ingredients except the whipped cream, raspberries, chocolate chips and almonds into a
blender. Blend until smooth (you may need to scrape the sides of the blender halfway through the
2. Chill the pudding mixture in fridge for 2-3 hours (or overnight) before assembling the parfaits.
3. Layer the chocolate filling, whipped topping and raspberries in a dessert glass of your choice.
4. Top the parfait with whipped cream, chopped chocolate chips and crushed almonds.