Healthy Banana Pudding (gluten-free, dairy-free)
This healthier vegan banana pudding is a wholesome take on the classic treat. This version is made free of dairy, gluten, & refined sugar but delivers on taste, texture, and satisfaction! Even my non-banana pudding loving friends enjoyed this one!
Ingredients
Banana pudding
- 1 cup raw cashews *Soaked - see notes.
- 3/4 cup full-fat canned coconut milk *You'll want to use the cream from the top of the can, then any liquid left over to make 3/4 cup
- 1/4 cup maple syrup
- 1 tbsp coconut oil, melted
- 1/2 spotty, ripe banana
- 1 1/2 tsp vanilla extract
- good pinch sea salt
- 1 tsp lemon juice
- 1 scoop of your FAVE vanilla protein *totally optional!* *Note: Only use a protein powder you love the flavor of as it'll affect the flavor of the pudding!
For layering
- 3-4 bananas
- 1 box Simple mills toasted pecan cookies, graham crackers, or Siete Mexican wedding cookies *Or graham crackers or similar
- 1 container of So Delicious Coconut whip *Or cool whip of choice OR homemade whip
Candied pecans
- 1 cup halved or chopped pecans
- 3 tbsp maple syrup
- 1 tsp coconut oil or avocado oil
- pinch sea salt
- 1/4 tsp cinnamon
Instructions
- Note: i'd recommend making these in smaller mason jars to get more servings or you can serve them in 2 larger jars/glasses, just know that'll be two servings per glass!
Candied Pecans
- In a pan, add the pecans, oil, maple syrup, salt and cinnamon, & stir to combine over low heat. Stir until all the pecans are coated in the syrup mixture. Increase the heat to medium and gently stir until the syrup mixture begins to bubble.
- Let the pecans cook for 3-5 minutes, stirring occasionally, to evenly coat the nuts and prevent sticking. Once the nuts look sticky, transfer them to the parchment paper to cool for about 30 minutes. Make sure the nuts are spread out in a single layer or they'll clump together!
Banana pudding
- Start by soaking the cashews. See notes below. If making homemade coconut whip, make that, then return to make the pudding while the whip is chilling.
- To make the pudding, add the drained cashews to a blender. Open the can of chilled coconut milk and scrape out the solid top part into the blender. You can discard the coconut water or save it for smoothies. Add the remaining ingredients. Blend until smooth, taste, and adjust as needed.
Assembling banana pudding
- You can make the pudding in a large pie dish or into small mason jars. Slice the bananas into coins.
- Making Jars: Layer as followed - crushed cookies, pecan sprinkle, pudding, bananas, whip. Repeat.
- If making in a pie dish: Add the cookies to the bottom in a single layer. Add half of the pudding over top, spreading it out. Add a layer of sliced bananas, then a layer of coconut whip. Repeat. Sprinkle the top with crushed cookies.
- Store the jars or the pan in the fridge for four hours or overnight before serving.
Notes
Soaking cashews: Bring a small pot of water to a boil. Add the cashews.Turn off the heat. Let the nuts soak for 30 mins. Drain, then use.