This Raw Banana Pudding is filled with healthy, nutritious rich, raw ingredients that taste like the real deal (well, as close to banana pudding as possible!). As I set out on my first Whole 30 journey, I knew that I wanted to kick my sugar addiction in the butt.
Sweets are my weakness and I know that I can’t say no to them, which might be a problem. I also didn’t want this eating experience to be boring (eating the same thing every day) by keeping it plain and simple.
So my mission was to make some fun and creative Whole 30 compliant recipes this week that won’t disappoint. This included some Jambalaya, Curry Chicken, Spiced Cashews, Pestos and more! Unfortunately, but fortunately, you won’t see some of these recipes for a little while (some special things happening in the kitchen).
Let me tell you, your Whole 30 doesn’t have to be boring at all! You have the ability to get creative and still keep it simple. This Raw Banana Pudding is super creamy, has the perfect amount of sweetness and so easy to make!
This recipe is GF, DF, Paleo, Whole 30 compliant and Vegan, just to name a few. It is also filled with good sources of healthy fats from the avocado, carbohydrates, and proteins. RD2B stamp of approval!
- Banana Pudding
- 2 ripe bananas
- 1/2 large avocado
- 1/4 cup almond milk
- 2 tsp fresh lemon juice
- 1/4 cup crushed cashews
- 1/4 cup crushed almonds
- 1/2 tbsp raw coconut flakes
- 2 tbsp applesauce or any fruit puree
- pinch of salt
- In a food processor or blender, blend 2 bananas, avocado, almond milk and lemon juice until a thick pudding is formed.
- Place in fridge covered to chill for about 10-15min.
- While pudding is chilling, in a small nonstick skillet over medium heat, place crushed cashew pieces, almond pieces and coconut flakes to toast.
- Toast until golden brown.
- Once toasted, place in a separate bowl and cool for 5 minutes. Once cooled, mix in applesauce and a pinch of salt to taste.
- Place ‘crust’ at the bottom of the serving bowl and then place the pudding on top, garnish and enjoy!