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Dairy Free Banana Pudding

July 22, 2014 by Cara

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 Dairy Free Banana Pudding, with an optional salted caramel drizzled all over it (see notes on the post for the recipe). Now this is full-fledged (healthified) indulgence.

Have fun with this dairy free banana pudding by topping with whipped cream, animal crackers and sprinkles!

Depending on how ripe your bananas are for the pickin’, you might not even need to add any sweetener what-so-ever to this dairy free banana pudding. 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.

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Healthier Banana Pudding

★★★★★ 5 from 1 reviews
  • Author: Cara Reed
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 pudding parfaits 1x
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Ingredients

Scale
  • 1 c. cashews, soaked overnight, rinsed and drained
  • 2 medium bananas, ripe with brown spots
  • 1/2 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)

For the toppings (optional):

  • gluten free animal cookies (use this homemade recipe if you need to)
  • dairy free whipped cream (store bought or see post notes for recipe)
  • sprinkles
  • raw caramel sauce (see post notes for recipe)

Instructions

  1. Throw everything into a high-speed blender and mix until completely 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).
  2. Place approximately 6-8 animal cookies on the bottom of a small jar. Top with banana pudding. Top with dairy free whipped cream, sprinkles and a few more animal cookies.


Nutrition

  • Serving Size: 1 serving
  • Calories: 293
  • Sugar: 22g
  • Sodium: 100mg
  • Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

If you need a homemade animal crackers recipe to use in this dairy free banana pudding, use this one. It’s spot on to the original and free of eggs, gluten and dairy.

Dairy Free Banana Pudding Recipe Notes:

1. 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, leaving the liquid in the can, place in a large bowl and beat 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 or powdered sugar. 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!

2. For a dairy free caramel date sauce, just add these ingredients into a high speed blender and drizzle over the pudding:

  • 3 large Medjool dates, pitted and soaked in boiling water for 10 minutes
  • 2 Tbsp. nondairy milk
  • 2 tsp. peanut butter (or nut butter of choice)
  • 1 tsp. maple syrup or agave
  • pinch of sea salt

Have fun with this dairy free banana pudding by topping with whipped cream, animal crackers and sprinkles!

Looking for more healthy pudding recipes? Give these a try:

DIY Snack Pack Pudding Packs

Hidden Sweet Potato Chocolate Pudding

Chia Seed Pudding

YOU ALSO MIGHT LIKE:

  • Frozen Banana Chocolate PopsFrozen Banana Chocolate Pops
  • Nice Cream MilkshakesNice Cream Milkshakes
  • Raw Vegan Banana SplitsRaw Vegan Banana Splits
  • Dairy Free Breakfast Banana SplitsDairy Free Breakfast Banana Splits

Filed Under: Birthdays, Dairy-Free, Desserts, Fresh Out of the Oven, Gluten-Free, Kid-Friendly, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « S’mores Ice Cream Sandwiches
Next Post: Gluten Free Vegan Chocolate Cupcakes »

Reader Interactions

Comments

  1. Wilma

    February 25, 2016 at 11:54 am

    The raw banana pudding with salted caramel was so delicious. I made it two weeks ago and am making it again today. I love this one!!

    ★★★★★

  2. Claryn

    September 14, 2014 at 12:32 pm

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

  3. Suzanne

    August 28, 2014 at 7:40 pm

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

  4. Shana

    August 12, 2014 at 6:38 am

    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**

    • Cara

      August 12, 2014 at 2:17 pm

      You can try it with tofu Shana 🙂

  5. rachel

    August 11, 2014 at 1:11 pm

    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 ☺

    • Cara

      August 12, 2014 at 2:19 pm

      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!

  6. Samantha

    August 11, 2014 at 12:12 pm

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

  7. Skye

    August 4, 2014 at 12:25 pm

    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!

    • Cara

      August 12, 2014 at 2:29 pm

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

  8. Gemma

    July 31, 2014 at 3:08 pm

    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

    • Cara

      August 1, 2014 at 8:37 am

      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? 😉

  9. hippymomelizabeth

    July 31, 2014 at 3:09 am

    Hope your well?

    • Cara

      August 1, 2014 at 8:34 am

      Very, very well! You?

  10. Becky Striepe

    July 30, 2014 at 12:08 pm

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

    • Cara

      August 1, 2014 at 8:33 am

      You can do whatever you please Becky! xo

  11. Dineen

    July 28, 2014 at 5:59 pm

    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.

    • Cara

      August 1, 2014 at 8:33 am

      That is what I love to hear Dineen, happy you liked it!

  12. Richa {VeganRicha.com}

    July 28, 2014 at 3:20 pm

    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!

    • Cara

      August 1, 2014 at 8:34 am

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

  13. Randi (laughfrodisiac)

    July 26, 2014 at 5:13 pm

    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).

    • Cara

      July 30, 2014 at 11:49 am

      I was just looking at my stockpile and I am down to 2. That is WAY too low. Must add more 🙂 haha

  14. hippymomelizabeth

    July 25, 2014 at 8:03 am

    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…

    • Cara

      July 25, 2014 at 10:49 am

      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

  15. jessie

    July 24, 2014 at 2:17 pm

    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

    • Cara

      July 25, 2014 at 10:47 am

      YESSSSS!!!!!!!!!! Getting the happy chills right now hearing that Jessie! xo

  16. Carol

    July 24, 2014 at 1:31 pm

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

    • Cara

      July 25, 2014 at 10:47 am

      Thank you Carol! (<--she says as she's eating raw banana pudding!)

  17. Glitter Coated Lenses

    July 23, 2014 at 4:32 pm

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

    • Cara

      July 25, 2014 at 10:46 am

      Well then you stopped at the right spot 😉 xo

  18. Megan @ My Very Veggie Blog

    July 23, 2014 at 9:55 am

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

    • Cara

      July 25, 2014 at 10:43 am

      Breakfast AND snack, I do declare 🙂

  19. Megan

    July 23, 2014 at 8:47 am

    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

    • Cara

      July 25, 2014 at 10:44 am

      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???

      • Megan

        September 17, 2014 at 2:11 pm

        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!

  20. Jen S.

    July 23, 2014 at 8:31 am

    Where do you source your cashews from?

    • Cara

      July 25, 2014 at 10:46 am

      Hi Jen, I buy raw cashews from Trader Joes 🙂

  21. Laurel

    July 23, 2014 at 6:28 am

    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?

    • Cara

      July 25, 2014 at 10:45 am

      I will give you a few days of recovery but that’s it, lady!

  22. Emma

    July 23, 2014 at 2:51 am

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

    • Cara

      July 25, 2014 at 10:45 am

      Made just for you Emma 🙂 Thank you!

  23. The Vegan Cookie Fairy

    July 23, 2014 at 1:06 am

    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 🙂

    • Cara

      July 25, 2014 at 10:43 am

      Thank you SO MUCH for the support!!! Wow, that just made my day.

  24. Kat

    July 22, 2014 at 11:25 pm

    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. 😉

    • Cara

      July 25, 2014 at 10:42 am

      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

  25. Your Biggest Fan!

    July 22, 2014 at 6:38 pm

    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

    • Cara

      July 25, 2014 at 10:41 am

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

  26. Maria

    July 22, 2014 at 6:07 pm

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

    • Cara

      July 24, 2014 at 9:30 am

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

  27. Marcella

    July 22, 2014 at 5:39 pm

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

    • Cara

      July 23, 2014 at 5:44 pm

      Hi Marcella! I buy my coconut cream from Trader Joe’s (it’s their brand). Hope that helps!

Trackbacks

  1. Gluten Free, Soy Free, Vegan Recipe Roundup! Build-Your-Own-Taco... - VeganBlog.orgVeganBlog.org says:
    November 5, 2014 at 5:28 pm

    […] Raw Banana Pudding with Salted Caramel […]

  2. Baking for the week so far | nickleface says:
    July 22, 2014 at 9:36 pm

    […] Raw Banana Pudding  […]

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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