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