CREAMY VEGAN BANANA PUDDING

All this time you’ve been trusting me as your source for fruit-filled sweet stuff, but it has taken literal years to post a solid banana pudding recipe up in this blog. Bananas – the world’s favorite fruit. Pudding – the almost best (ice cream, though) creamy dessert form. Banana pudding – so basic salad bars have been doing it for centuries. I gotta wonder…what’s up with that?

This absurdity ends now. Here now today with these multi-layer creamydelush jars and a big shoutout to one awesome reader who emailed me and inspired this one. Because sometimes I need a reminder to quit dreaming up triple chocolate quinoa waffle cookie dough sandwiches and just get back to SIMPLE. We all do.

INGREDIENTS
Pudding

• 2 cups (480g) non-dairy milk (I used carton coconut milk)
• 1 ripe banana (120g)
• 1/4 (40g) cup chia seeds
• 1/2 (65g) cup raw cashews*
• 6 pitted medjool dates (100g)
• 1 tsp vanilla extract

For layering

• Roasted pecans
• Coconut whipped cream or cocowhip
• 2 ripe bananas, sliced

INSTRUCTIONS

1. In a high speed blender, combine the pudding ingredients and blend briefly.
2. Let the mixture sit and soak for 10-15 minutes to soften the chia seeds and cashews.
3. Blend again on high until creamy and smooth.
4. For full instructions : www.feastingonfruit.com

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