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Sugar-free Mint Chocolate-Mint Pudding

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  • Author: Annie
  • Prep Time: 20
  • Total Time: 180

Ingredients

Scale
  • 1 12.3 oz. package firm silken tofu
  • 3 tbsp. raw cashew pieces
  • 3/4 cup non-dairy milk
  • 56 large spinach leaves, chopped
  • 1/8 cup fresh mint leaves
  • 1 tsp. NuNaturals Peppermint Liquid Stevia
  • 1/2 tsp. fresh lemon juice
  • 1/2 tsp. green matcha powder, optional (for color)
  • 1/2 cup vegan semi-sweet chocolate chips (I use Lily’s Sweets)

Instructions

  1. In a high-speed blender, combine the tofu, cashews, non-dairy milk, spinach, mint, peppermint liquid stevia, lemon juice, and matcha powder and process until silky and smooth.
  2. Divide about half of the mixture between four small bowls or glasses. Refrigerate for 15-30 minutes.
  3. Gently melt the chocolate chips in a double boiler or in the microwave. Scrape the melted chocolate into the blender and process until very smooth. Scrape down the sides of the blender once or twice.
  4. Pour the mixture over the mint pudding in the bowls/glasses and chill until firm. Serve garnished with fresh mint leaves.


Nutrition

  • Serving Size: 4
  • Calories: 404
  • Sugar: 14
  • Sodium: 422
  • Fat: 20
  • Saturated Fat: 7
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 40
  • Protein: 30
  • Cholesterol: 0