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.
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.
- 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)
- raw caramel sauce (see post notes for recipe)
- 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).
- 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.
- Serving Size: 1 serving
- Calories: 293
- Sugar: 22g
- Sodium: 100mg
- Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
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
Looking for more healthy pudding recipes? Give these a try: