This snack provides a balanced combination of plant-based protein, complex carbohydrates, and healthy fats. Perfect for post-workout recovery or as a light energy boost between meals, especially when it's warm outside.
Drain the silken tofu well. If necessary, gently press to remove excess liquid.
Add the drained silken tofu, frozen raspberries, almond butter, vegan protein powder, and almond milk to a high-speed blender.
Blend all ingredients on high until a smooth, creamy consistency is achieved. If the cream is too thick, add more almond milk, one spoonful at a time, until the desired consistency is reached.
Taste the cream and sweeten with agave syrup or maple syrup if desired.
Divide the raspberry-almond protein cream into two bowls and garnish with fresh mint.
Enjoy immediately or chill briefly in the refrigerator for an even firmer consistency.
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