Vegan protein raspberry pots

If you have s sweet tooth like me, the best part of a meal is dessert.

Sometimes you want something that hits the spot, but isn’t too unhealthy. For these occasions, I have developed this recipe. Thanks to the the tofu it is very high in protein, and the cashew butter gives it healthy fats, while the raspberries give you a good amount of antioxidants. What more could you ask for in a dessert?

And don’t worry, you won’t taste the tofu at all – it just gives this recipe a delicious and creamy texture. Just make sure that you use soft silken tofu, otherwise it won’t work.

Without further ado, here is the recipe for these little pots of heaven!


⌁1cup frozen raspberries

⌁6tbsp pomegranate juice

⌁400g soft silken tofu

⌁2tbsp cashew butter

⌁1/2tsp vanilla extract

⌁1 pinch of salt

⌁2tbsp agave syrup


Combine all of the ingredients in a food processor until the texture is smooth and creamy.

Pour into small glass jars and top with vegan chocolate chips and more cashew butter – or any other toppings of your choice.

Refrigerate for at least 1 hour before serving, ideally 5 hours if you can wait that long.

Makes 4 servings.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s