Yes, the pumpkin recipes continue! I will most likely have at least one a week for you guys…so be prepared 🙂
This is another really quick and easy dessert you can whip up in minutes. It’s also vegan, but you’d never know it.
Serves 4
12 oz of silken tofu
1 15 oz can 100% pumpkin puree
2 tsp pumpkin pie spice
1/4 -1/2 cup maple syrup
**Depending on how sweet you like it. I used 1/4 cup and added a few drops of liquid stevia**
2 Tbsp vegan mini chocolate chips (optional)
Add all the ingredients, except the chocolate chips, to a blender and blend until smooth and creamy. 
Refrigerate for about an hour before serving to firm it up.
Sprinkle each serving with 1/2 Tbsp of chocolate chips. Enjoy!
Nutritional Info per serving with chocolate chips
158 Calories, 27g Carbs, 4g Fat, 7g Protein, 20g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
Yum, this looks awesome! I have never used tofu for baking but I bet it tastes great in this recipe! 🙂
Thanks!! Silken tofu is fabulous for desserts, so creamy and smooth!
I’ll definitely have to try it out! 🙂
Ohh yumm! I have yet to bake with tofu, either. This looks like a good start, though! xx
Super easy! Let me know how it goes 🙂