This is a long overdue recipe. I promised it to y’all awhile back. I wish I had some great excuse, about how I’ve been slaving away in the kitchen trying to get this recipe just right but my trials failed. But no. I just had no idea where to start, so I procrastinated.
And it feels like I’ve had limited time in my kitchen what with my new job and some new social obligations/clubs/etc (fun things, but they take time), so I found myself leaning toward sure bets instead of recipe trials.
I finally tried pistachio pudding. Mix stuff up. Give it a taste. Add more of one ingredient. Mix. Taste. Add more of another ingredient. Mix. Taste. Throw it in the fridge until I felt like repeating the process six more times.
But I’m finally happy with the result. It’s super creamy and sweet.
serves 6
1 C pistachios
2 T softened coconut oil
1 package firm silken tofu
1 avocado
1/2 C maple syrup
1 t vanilla extract
1/2 t almond extract
a couple drops green food dye (I caved and added a little. I wanted that green color just right.)
tiny pinch salt
Grind pistachios in a food processor until they start to turn into a butter. Add the coconut oil and mix until combined and buttery. Add everything else and blend until incorporated. Chill in the fridge so it sets up a little, and you’re good to go!
Nutrition facts per serving: Calories: 292; Calories from Fat: 174; Saturated Fat: 5.9g; Sodium: 10mg; Total Carbohydrates: 26.9g; Dietary Fiber: 4.5g; Sugars: 17.8g; Protein: 6.0g
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