Creating a healthy and tasty chocolate plant-based pudding recipe that was vegan, keto-friendly, and high protein was quite the challenge, let me tell you!
But I can confidently declare this one a winner … and it has very solid nutrition facts profile, as you’ll see below.
The highest percentage of calories in this recipe come from fat (29 grams). But don’t fret–it’s good fats (monounsatured and polyunsaturated)–the types that have a beneficial effect on your heart health.
These “good fats” in the recipe come from three nuts that pair surprisingly well together: cashews, macadamia, and peanut butter.
And the protein content ain’t too shabby either–18 grams per serving thanks to the addition of Pure Food Cacao Protein Powder with Probiotics.
For all of you low carb / Paleo / Keto peeps, the carb count comes in at 17 with 4 grams of belly-filling fiber … for a grand total of 13 g net carbs and just 1 gram of sugar!
You could lower this even more by switching up your nut ratios and doing more macadamia/nut butter and less cashews.
Let’s take a look at the ingredients.
Chocolate Plant Based Protein Pudding Ingredients
- 1.5 cups unsweetened oat milk
- 1 cup cashews (soaked overnight)
- 1/2 cup macadamia nuts (soaked overnight)
- 1/8 cup peanut butter
- 4 scoops of Pure Food Cacao Protein Powder with Probiotics (note: you can also try 3 scoops of Pure Food Cacao REAL MEAL Meal Replacement Powder).
- Optional: If you like it sweeter, you can add a banana, 1-2 T sweetener like honey or maple syrup, or a tiny bit of monkfruit or stevia if you prefer lower sugar, which is what I used. Or try it with shaved dark chocolate and/or strawberries.
How to Make This Keto-friendly Chocolate Vegan Protein Pudding
- Start by combining the macadamia nuts and cashews into a bowl. Cover and soak overnight or give them a “quick soak” by adding near-boiling-hot water and soaking for 1 hour. Overnight will get you a smoother consistency though. Drain the water once done.
- Add the rest of your dry ingredients to a food processor or high powered blender (I used my Vitamix) and pulse. Slowly add the oat milk a little bit at a time until you get the consistency you’re looking for (taste frequently!). I blended mine for about 2-3 minutes on medium.
- Scoop the pudding into a bowl. Cover and chill overnight, ideally (or at least a couple hours if you can wait that long). Serve as-is or with some fruit/dark chocolate and you have yourself a very tasty and healthy dessert!
- This plant-powered protein pudding will keep in the fridge for 3-4 days. You can probably freeze it too, but I haven’t tried so proceed at your own risk! 😉
Fat: 29 grams
Carbs: 17 grams (4 grams of fiber, 1 gram of sugar)
Protein: 18 grams
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