Oh the incredible places you can go when you have a handful of cashews. For those of you able to eat nuts, you have stumbled upon the holy grail ingredient in raw desserts. The amazing creaminess and texture makes for some of the most tasty foods, like this Raw Banana Pudding. Just top it off with a Salted Caramel sauce made from dates and now you have a full-fledged indulgence.
Depending on how ripe your bananas are for the pickin’, you might not even need to add any sweetener what-so-ever to this recipe. The first time I made this I didn’t need to add any maple syrup because the bananas I used were just the right amount of sugary goodness. Always start from the basics of a recipe and work your way up when it comes to seasoning and sugar. Food is so personal because it varies from taste bud to taste bud. What is ultra sweet to me might be in need for an extra teaspoon to you.
- 1 c. cashews, soaked overnight, rinsed and drained
- 2 medium bananas, ripe with brown spots
- ½ c. nondairy milk
- 2 Tbsp. coconut oil (refined for no coconut flavor)
- 2 tsp.-1 Tbsp. maple syrup or agave (add at the end after tasting to see if you even need this)
- 3 large Medjool dates, pitted and soaked in boiling water for 10 minutes
- 2 Tbsp. nondairy milk
- 2 tsp. almond butter (or nut butter of choice)
- 1 tsp. maple syrup or agave
- pinch of sea salt
- Throw everything into a high-speed blender with an "S" blade and mix until smooth. You will need to stop the blender occasionally to scrape the sides. Be patient, it will eventually blend together for a thick pudding. If you are still having a hard time mixing it, add another tablespoon of nondairy milk until smooth. Just make sure not to add too much--you don't want it soupy (unless that is the consistency you like for pudding).
- Mix everything together (except for the salt) in a high-speed blender with an "S" blade until smooth. Add the salt at the end to mix. If you want a smoother caramel sauce, add more nondairy milk but the teaspoon until you reach desired consistency.
- Drizzle over the banana pudding.
If you are unfamiliar with making coconut whipped cream, I have an ultra basic recipe for you. I buy cans of coconut cream by the truck-full. I put them into my fridge and leave them alone until I need them. This way, by the time I decide to make whipped cream, it’s already been chilled and set. The great thing about coconut cream and not coconut milk is that the entire can pretty much sets. Just scoop out of the goop, place in a large bowl and with an electric mixer beat on medium-speed. Add 1 tsp. of vanilla extract and if you want a little more sweetness, add 1 Tbsp. of maple syrup. The best part of this recipe? Place in a covered container and keep in the fridge for up to 2 weeks. You will love the texture!
Since I have your attention, let us celebrate the fact that my cookbook comes to stores exactly two weeks today! 100 recipes completely dedicated to all-things baking gluten-free and vegan. You can still preorder here:
To initiate the festivities, Kris of SpaBettie made my Key Lime Cheesecake Bars and since we are talking about the glory of cashews, these “cheesecake” bars are no exception. Tart, creamy and just the right amount of sweetness, cashews take this recipe go to a new level. Go check out it out here and Kris is even giving away a free copy of the book. You have until July 29th so enter now to win!