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!

Servings: 4 Servings

Author:

Prep Time
10 minutes

Chilling time
4 hours

Total Time
4 hours, 10 minutes

Course:

Dessert Snack

Cuisine:

American

Keywords:

Banana Pudding vegan pudding banana cream pudding dairy free banana pudding gluten free banana pudding healthy pudding vegan banana pudding

Instructions

1 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!
2 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.
3 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!
4 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.
5 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.
6 You can make the pudding in a large pie dish or into small mason jars. Slice the
bananas into coins.
7 Making Jars: Layer as followed – crushed cookies, pecan sprinkle, pudding,
bananas, whip. Repeat.
8 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.
9 Store the jars or the pan in the fridge for four hours or overnight before
serving.

Healthy Banana Pudding (gluten-free, dairy-free)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook