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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (224g) Recipe makes 4 servings The following items or measurements are not included below: agave nectar |
||
| Calories 200 | ||
| Calories from Fat 111 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.4g | 19% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 164mg | 6% | |
| Potassium 721mg | 20% | |
| Total Carbohydrate 18.7g | 6% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 3.7g | ||
| Protein 9.6g | 19% | |
Ingredients
- 1 (15 ounce) can pumpkin puree
- 12 ounces silken tofu
- 2-3 tablespoons soymilk
- 1/4 cup cocoa powder
- 4 ounces agave nectar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 pinch salt
- 1/2 cup nuts (I like toasted almonds)
Directions
1
Combine all ingredients EXCEPT NUTS in blender/food processor.2
Blend until completely smooth.3
Spoon into cups (or pie shells) and chill for 1 hour.4
Garnish with a sprinkle of cinnamon and nuts.
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