Thick and creamy protein-rich peanut butter pudding made with just 4 plant-based ingredients. An easy, healthy, and delicious snack!

Why We Love This Peanut Butter Protein Pudding

Delicious and Easy to Make: This pudding is made in a blender in just a few minutes. No cooking required!
Higher Protein without Protein Powder: Tofu is the star ingredient that adds plant protein (11 grams per serving). If you want even more protein though, you can add a scoop of your favorite protein powder.
Wholesome Ingredients: Just 4 ingredients needed (5 if you add vanilla extract) and naturally sweetened with dates!

Key Ingredients

Medjool Dates ⟶ These sweeten and thicken the pudding. Please use medjool dates which are soft, moist, and very sweet with a caramel-like flavor.
Silken and Firm Tofu ⟶ Silken tofu makes the pudding smooth and creamy, while firm tofu makes it thicker with more body. Using only silken tofu results in a very thin pudding, and firm tofu alone is too thick and firm to blend without additional liquid.
Peanut Butter ⟶ I used homemade peanut butter made with just peanuts, but any peanut butter should work (natural or not).

How to Make

This couldn’t be any easier to make honestly. Just throw everything in a blender! I used an immersion blender for easier clean up. Be sure to drain your tofu first though, otherwise you will introduce excess liquid into the pudding which can make it thin. If you’re having trouble getting everything to blend, scrape down your blender every few pulses and keep trying. Only add liquid as a last resort since it will thin the pudding. If you do need to add liquid, opt for soy milk or another creamy non-dairy milk.

Peanut Butter Protein Pudding FAQ

For a peanut-free option, you can try almond butter or another nut butter you enjoy. For a nut-free option, try sunflower seed butter, tahini, or Japanese/Chinese sesame paste.

Medjool dates add sweetness and help thicken the pudding a bit. If you can’t find medjool dates, you can use maple syrup or sugar, but your pudding might be a bit thinner. In general, one large medjool date is equivalent to one tablespoon of sweetener.

This is due to excess liquid in the pudding, likely from your tofu. Be sure to drain your tofu well (but you shouldn’t need to press it), and use silken firm tofu if that is available. Your pudding will also be thinner if you used a liquid sweetener instead of dates.

After blending, chill your pudding for 1-2 hours to let it thicken more naturally. However, if your pudding is very thin after blending, to the point that it drips off a spoon, it won’t thicken enough just by chilling. If this is the case, I would try adding about 3 oz of firm tofu, 1 tbsp peanut butter, and 1 medjool date. You could also try straining it over a cheesecloth to let excess liquid drip off, but I’ve never tried this so I’m not sure how it would work.

More High Protein Snacks

Apple Chia Pudding
Protein Mango Chia Pudding
Vegan Tofu Purin (Japanese Custard Pudding)
Protein Chocolate Mousse
Chickpea Seed Crackers
Vegan Zucchini Slice

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:5

Servings: 3

Ingredients

3 medjool dates pitted
7 oz silken tofu drained
4 oz firm tofu drained
3 tbsp creamy peanut butter
½ tsp vanilla extract optional

Instructions

Soften dates (optional): You want your medjool dates to be soft for easy blending. If your dates are hard, soak them in hot water for 10 minutes first, then drain and gently pat them dry.
Drain tofu: Drain excess liquid from the silken tofu and firm tofu.
Blend: Add medjool dates, silken tofu, firm tofu, peanut butter, and vanilla extract to a blender and blend until smooth.
Serve immediately or chill in the fridge for a thicker consistency.

Nutrition Facts

**Nutrition information is a rough estimate and intended for informational purposes only. I am not a registered dietitian or certified nutritionist, and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

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