Raw Banana Pudding with Salted Caramel

 

 

 

 

 


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.

Raw Banana Pudding with Salted Caramel 2

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.

 

Raw Banana Pudding with a Salted Caramel Date Sauce

Raw Vegan Salted Caramel Sauce
 
Prep time
Total time
 
Author:
Ingredients
Banana Pudding:
  • 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)
Caramel Date Sauce:
  • 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
Instructions
For the Pudding:
  1. 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).
For the Caramel:
  1. 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.
  2. Drizzle over the banana pudding.
Notes
Makes ¼ c.
Nutrition Information
Serving size: 1 serving Calories: 293 Fat: 7g Trans fat: 0g Carbohydrates: 45g Sugar: 22g Sodium: 100mg Fiber: 5g Protein: 10g Cholesterol: 0mg

 

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!

Raw Banana Pudding with Salted Caramel

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:

DGFVB

 

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!

 Key Lime "Cheesecake" Bars

 

namastasty

 

 

 





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Comments

  1. I made this today, adding a splash of vanilla to the caramel sauce, and it was magical! Thanks for the recipe :)

  2. I just made this recipe for my 9 year old son. He loved it! I love it also.

  3. This sounds amazing! I want to try this, but can the cashews be substituted? My daughter is allergic to cashews, so I don’t buy them or use them anymore.**sigh**

  4. This recipe looks amazing. My only problem is that I live in a small village in the south of Italy and can’t find coconut oil or any nut butter! Any chance there are alternatives to these? Thank you ☺

    • Any chance you can create your own nut butter by blending whole nuts? If not, just omit it from the caramel recipe. For the coconut oil sub you can just omit it as well. Hope that helps!

  5. Yum!! This looks amazing! Will have to try it for dessert some time this week!

  6. How do you think frozen bananas would do instead? If they were blended up and then kept in the fridge? I need a recipe to use up my frozen bananas!

    • Haha, don’t I understand this dilemma! You can definitely use the frozen bananas. Give it a try and let me know…xo

  7. Woah! You had me at ‘salted caramel’. I LOVE the salty-sweet combination and since I discovered the endless possibilities that give cashews and coconut milk I can’t stop trying new recipes, specially the raw ones cause it’s so hot in Spain now that some days I really don’t feel like turning on my oven. :-p

    Thanks for this amazing recipe! The whipped coconut cream is the perfect way to top it off!

    xoxo

    • Gemma, it’s the same kind of weather here too…ugh! I actually turned the oven on yesterday and was reminded why I am making so many raw recipes lately. Stay cool! Maybe by dunking your head into a big bowl of coconut whipped cream? ;)

  8. Hope your well?

  9. This looks amazing! Can I just eat that date caramel with a spoon, please?

  10. Just made the raw bananna pudding – delish! Thank you so much for all of your great recipes. Can’t wait to check out your cookbook for more delights.

  11. the pudding is perfect for the high 80s we have this week! congratulations on the book. I think mine will arrive in the mail today and then i will be baking up a storm!

    • High 80s for you guys out there must be miserable! Stay cool–bathe with a big ol’ vat of this pudding ;)

  12. Amazing! I can’t wait to try this. I also buy the coconut cream from TJs but I need to remember to stockpile it so I don’t find myself without it when I want it (which is now).

  13. Well im sure your super excited about – YOUR BOOK WILL BE COMING OUT – CARA WHAT STORES WILL YOUR BOOK BE IN???????????
    Just in case I missed that… I love raw desserts, I made one on my own before it turned out like a brick but it was still good tasting. oops I love your key lime cheesecake bar by your fellow food blogging colleague, as well. Love your energy and “your biggest fan” must be so proud:) Have a great day you…

    • Aw, thank you so much friend! You can get the book in any store that sells books really, like Amazon, Barnes and Noble, etc. Excited that my biggest fan will be here visiting when it comes out–how special! You have a great day as well, please! xo

  14. Well made this yesterday and was blown over its great, I added an avocado to the banana didnt deter from the taste had a light greenish colour best dessert ever. Thank you Love your site and recipes

  15. This looks fantastic Cara! So perfect for an anytime snack.

  16. These recipes look unbelievable! Any recipe that has coconut and bananas, you can count me in!!

  17. Breakfast or an afternoon snack? I can’t decide. I’ll make this for both!

  18. Both recipes look raw-mazing! :) Now I think you need to write another cookbook doing raw desserts, that would be awesome! I’m so excited that your cookbook is here in 2 weeks! I forget that I pre-ordered it, so it will be a nice surprise when it gets here.
    I’m on day 10 of the conscious cleanse and so I’m really digging the raw desserts and yummy healthy foods. I’m going to add some to my blog when we’re all done.
    On the banana pudding… do you suppose mangoes or peaches would be a good sub for the bananas? I like bananas, but they kinda don’t like me. I’m running out of dates again too, time to make a trip to Costco!
    Hugs,
    Megan

    • I keep hearing this about a raw desserts book so maybe that is my next direction huh? ha. We shall see. In the meantime, yes I think mango or peaches would be an AWESOME sub! I might have to even try it now ;) How are you feeling on the cleanse???

      • The cleanse was AWESOME! I’m glad I took before and after photos because I can’t believe how bloated I was! I’m about ready to do it again, it just felt like I was doing such a nice thing for my body. The weekends were hard, especially with things to do, but the rest was delicious!
        I’m getting ready to make a batch of this caramel sauce to drizzle over some poached pears and I’m probably going to make a big batch, like quadruple the recipe. How long do you suppose the sauce will keep in the fridge if I don’t use it all up? Sorry for the delayed response!

  19. Where do you source your cashews from?

  20. Currently suffering from a swollen, aching belly from too many birthday sweets and yet I’d devour the entire batch if it were in front of me right now. Hmm… wonder if I have any bananas?

  21. YUM!! Bananas and caramel are a match made in heaven.
    Mega congrats on the book. Looks fab :D

  22. I’ve pre-ordered your book, Cara, I am SO STOKED to get it!

    Nice tip for the coconut whipped cream. I’m lucky that my local supermarket chain now stocks coconut cream, so I don’t even need to bother with chilling and waiting for the cream and coconut water to separate :)

  23. OMG, yum!!

    Guess what? I also use a Cuisinart’s version of the Magic Bullet every day for smoothies and often for my latest obsession – cashew cream. You’ve got good taste, girl. (literally!… ha)

    Thanks so much for introducing me to a sweet new way to use cashew cream. :) The raw banana pudding looks amazing and I cannot wait to make it!

    Also, super mega congrats on your new cookbook! Can’t wait to drool over every single page of vegan/gluten free goodness. ;)

    • Twinsies! It’s really the best blender ever isn’t it? I won’t buy a Vitamix (UNLESS someone wants to buy it for me…anyone?) because I think this blender is marvelous and way cheaper! Much love to you, friend…xo

  24. Your Biggest Fan! says:

    The book comes out while I’m there?! woo-hoo! I get the first autographed copy ……….hmmm, my pre-order will come here, though.
    Okay, you’ll just have to come HERE to sign that copy, too! :-)
    XOXOXOX

    • You better believe it woman! And what better person to cheers a glass of wine with than YOU when you are here… xo

  25. This looks amazing! Huge fan of your blog. Can’t wait to try :)

    • Hi Maria, Thank you so much for all of your support! I made you Banana Pudding as my way of showing my appreciation ;)

  26. Marcella says:

    What brand do you use for the coconut cream? I have not been able to find it.

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