Pumpkin & Tofu Bowl With Reese Cereal Puffs

Pumpkin Smoothie Bowl Ingredients

100g raw pumpkin/ 85g pumpkin pure250g silken tofu6g unflavoured soy protein isolate @myvegan20g salted caramel soy protein isolate @myvegan20-25g water/ any milk1/2tsp pumpkin spice (cinnamon, ginger, nutmeg & cloves)Pinch of salt

Method (Easy Af)

Just Blend Everything Together And Serve // Refrigerate Overnight For A Thicker Texture (I Did Refrigerate It)

Reese Choc Puff

7g salted caramel soy protein isolate @myvegan2.5g oat fibre (or AP/ oat flour)2.5g chickpea flour (or AP/ oat flour)0.4g baking soda/ 1.5g baking powder15g yogurt (natural dairy/ soy) – I’ve tried with apple purée as well and they worked similarly but just sweeter15g water/ any milkPinch of coffee powder (optional)5g unsweetened cacao powder

ƤƁ

Just Sub Cacao Powder With 5g Powdered Pb Or Pb Flour &Amp; Sub Coffee Powder With A Pinch Of Salt (Optional Tho)

Method

1. Mix Ingredients for Choc & PB cereal in 2 separate bowls2. Each flavour can form around 12 balls3. Preheat air fryer to 2004. Air fry cereal for 7 mins for crunchy shell and soft inner// up to 15 mins for crunchier texture – flip them in between5. Let cool for 10 mins before serving so it’s crunchy!

Notes

1. U may try to use oven but it might take longer time tho! Bake until it’s crispy on the outside and golden, then let cool before serve2. Storage: u can place into the fridge for up to a week – reheat and let cool for crunchy cereal if desire