Dr. Ruby’s Raw Banana Cream Pudding is perfect for healthy eating–and great for using up leftover fruit.
For video to see how to make this pudding, click here.
Ingredients
Crust:
1/2 cup raw walnuts
1 medjool date
2 tablespoons golden flax seeds (grounded into meal)
Cream:
1 1/2 cups raw cashews (soaked for 2 to 24 hours and drained)
1/2 teaspoon raw coconut nectar
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
2 large bananas
Filling:
1/2-3/4 cup blueberries
2 bananas, sliced
4 strawberries, quartered
1/8 cup unsweetened shredded coconut
Preparation
1
Put all crust ingredients in a food processor and pulse until all ingredients are well incorporated and mixture is moist.
2
Set crust mixture aside.
3
Put all cream ingredients into a blender and blend until mixture is smooth like cream. Add a dash or two of water if needed, but not more. Mixture should be thick. It will thicken a bit more once refrigerated.
4
In six small (6-7 ounce) bowls (or use single glass dish, approximately 1 quart) scoop 1-2 tablespoons of crust mixture into bowl and firmly press down, molding mixture into the bottom of the pan.
5
Begin layering, staring with 1 layer of cream, then sliced bananas completely cover cream, and sprinkle with blueberries; repeat the layers starting with the cream.
6
Add a final large dollop of cream and sprinkle with coconut; garnish with strawberries.
7
Let refrigerate for at least 1 hour until completely chilled. Serve cold.
8
Note: cream will turn a slightly tan color due to the bananas – this is to be expected.
